Recipe of the Week: Web's Best Black Bread Sourdough Recipe

This excellent bread needs no kneading, and its good for two or even three days after baking.

Trivia: Molasses was the sweetener of choice in the days before refined sugar was available.

Black bread and soup? Check out this FREE soup sample. The Soup Lady is so sure you'll love her soups that she gives away HUGE samples, free for S&H.

Black Bread Sourdough Recipe

2 cups buttermilk
1 cup milk
2 eggs
1/2 cup dark molasses
1/2 cup light molasses
3/4 cup Sourdough Starter
3 1/2 cups all-purpose flour
3 cups whole-wheat flour
1 tablespoon baking soda

Turn the oven on to 350 °. Mix together the buttermilk, milk, eggs, molasses and sourdough starter. In a separate bowl, sift the dry ingredients together. Add the flour mixture to the sourdough mixture slowly, mixing well at each addition. Grease two nine inch by five inch bread pans like the SilverStone Simply Baking 9-by-5-Inch Loaf Pan and pour the mixture into them.

Let your black bread sourdough recipe stand for about twenty minutes then bake until done. This takes about fifty minutes, but test with a toothpick.

Black Bread Sourdough Starter Recipe

Authentic sourdough starter is made without yeast. You will find a recipe for yeastless sourdough starter at this link. If you prefer a shortcut and want a starter made with yeast, the page contains one of that type also.

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