Whole Grain Sourdough Bread

Preparation Time: 40 minutesCooking Time: 1 hour 30 minutes

The best homemade bread! Soft, chewy sourdough bread with a beautiful golden brown crust. This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread.

HOW TO MAKE SOURDOUGH BREAD

When I mix up yeast breads I prefer to use my stand mixer to knead the dough. If you happen to have a bread maker, you could use the dough setting and knead the dough that way. But don’t worry…if you don’t have either of those appliances you can still make this bread! Simply mix the dough up in a large bowl and then knead the dough by hand for about 5-6 minutes.

  • About the milk: You want the milk to be warm, about 110-115 degrees so that the yeast can start to activate. Be sure it isn’t too hot!
  • About the yeast: The most important thing to remember about yeast is to make sure it is fresh. There’s nothing worse than getting part way through your homemade bread recipe and realize that the bread isn’t rising due to old yeast. Our favorite yeast is Red Star Platinum Yeast. It produces beautiful, tall loaves, every time. This yeast is an instant yeast so you don’t have to wait 5 minutes for the yeast to “proof”. Add the yeast to the warmed milk and then you’re immediately ready to add in the rest of the ingredients and mix.
  • About the flour: To make a rustic, chewy loaf of bread, you’ll want to use bread flour, which is a high gluten flour. If you want your bread softer in texture you can use all-purpose flour. The recipe calls for 4 1/2 cups of flour. The dough should be slightly tacky when you touch it. If you feel you need to add a little more flour (especially if kneading by hand), add the flour a tablespoon at a time. I wouldn’t add more than an additional 1/2 cup flour. The more flour you add, the drier and harder your bread will be.
  • About rising bread dough: To allow the bread dough to rise until it is almost double in size. I like to set my oven to 170 degrees for a minute or two to let it warm. Then turn off the oven and place the covered bowl (with the dough inside) on the oven rack. Close the oven door and your dough will have a cozy, warm place to rise. My dough normally takes about 30-35 minutes to rise. This can potentially take around 60 minutes though, so be sure you plan enough time. Temperature, humidity and altitude can all play a part in how long it takes bread dough to rise.
  • The second bread dough rise: After the dough has risen once, you’ll divide the two in two, shape them into loaves and place them in a greased 9×5 or 8×4 loaf pan. Either size will work. Cover the pans and allow the loaves to rise for an additional 20-25 minutes before you bake them.

Ingredients

  • 1 1/2 cups warmed milk (110-115 degrees Fahrenheit)
  • 2 1/2 teaspoons instant yeast
  • 1 cup sourdough starter
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking soda
  • 4 1/2 cups bread flour (plus an additional 1/2 cup for handling the dough)
  • 2 tablespoons canola oil (for brushing the tops of the loaves)

Instructions

  1. Pour the warmed milk into the bowl of a stand mixer. Sprinkle the yeast over the milk.
  2. Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
  3. Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
  4. Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.
  5. Divide the dough into to loaves and place them in greased 8x4 or 9x5 loaf pans.
  6. Cover the loaf pans and allow the dough to rise for another 20 minutes.
  7. Preheat the oven to 400 degrees Fahrenheit.
  8. Uncover the bread pans. Brush the top of the dough lightly with oil.
  9. Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it.
  10. Allow the loaves to cool 10 minutes in the pans, then move them to a wire rack to cool completely.
  11. Store in an airtight container.

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In 1946 a young, post-war Italian businessman from Valenza, Gino Amisano, began producing leather seats and motorcycle saddles. One year later he repurposed his skills to start AGV SpA (helmets) designing some of the earliest motorcycle protective leather helmets on the market in Italy. As safety testing and standards were not commonplace in this time of history, Amisano was one of the first to begin producing protective motorcycle racing helmets with his 1954 model 160 helmet. Fast forward sixty one years and worldwide the AGV name is living legend. After the production of the first leather “pudding bowl” shaped, crisscross inner lining and harnessed helmet, which would mold to the riders head, AGV had thus separated themselves from the competition, and Gino Amisano would soon be known as the “King of Helmets” in the European industry. To attain such a high status, a “King,” AGV had to establish their dominance in the helmet industry. They started with a riding helmet, but what was to follow? Their first step was by producing a protective jet helmet in 1956, later signing the best motorcyclist to ever participate in the sport in 1967, Giacomo Agostini, who would go on to win 14 World Championships while wearing AGV helmets. The first AGV full faced helmet worn in racing was in an Italian race, worn by Alberto Pagani, in 1969. And finally by creating and sponsoring the now famous “Clinica Mobile, this mobile clinic which would treat injured riders at the race track starting in 1977. It was clear that AGV had a commitment to excellence, both in safety of their products and the sport itself. It was right about this time that Michael Parrotte began riding motorcycles while attending the American School of Paris for three years. During this time AGV was the undisputed King of the helmet world in Europe while Bell Helmets reigned supreme in North America. During this time in Europe AGV Helmets were worn by many of the top Grand Prix Riders – Giacomo Agostini, Barry Sheene, Angel Nieto, Johnny Cecotto, Steve Baker, and Kenny Roberts. AGV was not just the sponsor of racers but of race series. The AGV World Cup consisted of 200 mile events at Daytona, Paul Ricard, and Imola. Shortly after returning to the US Mr. Parrotte wrote a letter to Mr. Amisano enquiring about the possibility of importing AGV Helmets into the US. Communications continued and in late 1976 AGV granted the exclusive rights for the AGV brand to Mr. Parrotte and his new company AGV USA. The first helmets arrived in the port of Baltimore in the spring of 1977. As an avid road racer Michael traveled the race circuit promoting and selling AGV as well as participating in races. During this first season AGV USA sponsored their first racer, an up and coming fourteen year old from Louisiana-named Freddie Spencer. After years of operating as the exclusive importer of AGV helmets, Parrotte saw yet another opportunity in the motorcycling market by producing safety apparel for riders, particularly club racers who needed very durable and safe products and who did not have unlimited budgets. In 1985 Mr. Amisano licensed the use of the AGV tradename to begin a joint venture with Mr. Parrotte in this new sector. In the first year American GP rider Randy Mamola began wearing AGV gloves, the CX-1. AGV road race suits and boots quickly followed, all handcrafted in Italy at the time. After only a couple of years of business in the US motorcycle apparel industry Yamaha Motor Canada became the first international importer of the AGV apparel. After the success of the AGV motorcycle safety apparel in the United States and Canadian markets, the decision was made to expand the name from AGV to AGVSPORT for cosmetic reasons particularity the Suits, Jackets, and pants. 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The reputation for durability spread throughout the club racing world and it is not uncommon to see AGVSPORT suits twenty years old or more still being used by club racers today. This ultimately led to a great and long-lasting partnership, now for more than 25 years, with Keith Code and the California Super Bike School, where all instructors would be suited up in AGVSPORT leather suits. The California Superbike Schools’ instructors and students have been using and abusing AGVSPORT leather suits for more than quarter century. These suits are put to a stress test like no other often being used for days on end, rain or shine year after year. These instructors and students often remain in their suits for the entirety of the day’s lessons, and essentially are living in our leathers. 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This ensures that you, the customer, will experience the best and safest products we have to offer, and we hope that you will actually be able to feel the history of Gino Amisano and progress of AGVSPORT every time you ride and are wearing any of our AGVSPORT leathers or textiles. Each AGVSPORT product is designed by riders for riders, and function is never sacrificed for aesthetics. By keeping product development and design in house and using experience riders, we are staying true to the dedicated following of discerning motorcycle enthusiasts who respect the quality and value of AGVSPORT performance driven products. We at AGV Sports Group are among the sport’s greatest enthusiasts.