1/4cup + 2 tablespoonswarm water (105–110 degrees)
16 ounceswhole fat sour cream
4cupssprouted red wheat flour
Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
Gradually add flour and mix well.
Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
Shape into a ball; place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
Punch dough down and divide in half.
Place each half in a buttered 9x5x3" loaf pan.
Cover and let rise for 1 hour or until doubled in bulk.
Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.