Ingredients
5-6 cups whole-wheat durum wheat flour (atta)
2¼ teaspoons or 1 packet active dry yeast
2 cups warm water
½ cup sourdough starter
1 tsp turbinado sugar
Salt to taste
Instructions
- Mix together the yeast, sugar and water in a bowl and let it stand about 5-10 minutes until the yeast turns frothy.
- Add the sourdough starter and then the flour, one cup at a time, mixing with the dough hook attachment of a stand mixer or with your hand. Once you have a thick but somewhat liquid mixture, add the salt and continue to mix in the flour.
- Use just as much flour as is needed to get a smooth but not sticky dough. You want a pliable dough that's not as stiff as the dough you'd make for a chapati.
- Knead the dough for 8 minutes on medium-low speed or by hand. Turn it out onto a flat surface, form into a smooth ball with your hands, and place in an oiled bowl, turning over once to coat the top with oil.
- Cover the dough with a kitchen towel or plastic wrap and set aside in a warm place to double, about an hour.
- Once the dough has doubled, punch out the gases and divide into two. Shape each portion into a round loaf, tucking any seams underneath the loaf.
- Lightly oil a baking sheet and scatter some sooji rava or cornmeal on it.
- Place the loaves, about four inches apart, on the baking sheet. Dust the tops with some flour, then cover loosely with a kitchen towel and let the loaves rise for 2 hours.
- Preheat the oven to 400 degrees Fahrenheit.
- Just before putting the loaves in the oven, use a very sharp, preferably serrated knife to score the tops of the loaves. I scored them in a crosshatch pattern but you could do diagonal slashes as well.
- Place the loaves in the oven and bake for 30 minutes or until the bottoms sound hollow when tapped with your fingertips.
- Remove the baking sheet to a rack and cool for 10 minutes, then remove the loaves from the sheet and continue cooling them on the rack.
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