1/2-1 cup sourdough starter (doesn’t need to be at peak or fed)
1 T yeast
1/4 cup honey
1/4 cup olive oil
1 1/2 cups warm milk
4 cups wholewheat flour, sifted to remove the bran
1 t salt
Mix all ingredients together in a stand mixer. Once combined, knead for 12-15 minutes, or until dough passes the windowpane test. Cover and let rise until doubled. (I love this proofing container!)
Punch dough down, shape and place in greased loaf pan. Preheat oven to 425 F. Let rise til doubled and bake for 25-27 minutes. If your bread is browning too fast, place a piece of foil over it around the 15 minutes mark.
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