| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
40 |
Servings |
INGREDIENTS
| 1 |
c |
Sourdough Starter |
| 1 |
c |
Water |
| 1 |
c |
Milk skim |
| 1 |
tb |
Canola oil |
| 1 |
oz |
Yeast, active 1 pkt |
| 1/4 |
c |
Honey |
| 4 |
c |
Bread flour |
| 2 |
c |
Whole Wheat flour |
| 1/4 |
c |
Wheat Germ |
| 1/4 |
c |
Oat Bran, dry |
| 1/4 |
c |
Wheat Bran |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking Soda |
INSTRUCTIONS
The night before mix starter and 1 1/4 C flour and all water, and place in
warm draft free place. Next morning mix yeast and 1 T sugar with 3 T warm
water and set aside until foamy. Mix oil and warm milk and stir in yeast.
Add honey, 1 C flour, and wheat germ, wheat bran, oat bran. Sprinkle sugar,
salt, and baking soda over mixture, gently press into dough and mix
lightly. Allow to stand from 30 to 50 min until mixture is bubly. Add
flour until dough cannot be stirred, then place on floured board and kneed
100 times or until silky mixutre is developed. Form into 1 1 1/2# loaf,
place in well-greased loaf pan, 9x3 1/2, and bake at 400 for 20 min. Reduce
to 325 and bake 20 min longer till done. Remove from pans and place on rack
to cool. butter top of loaves to prevent too much crust.
_____
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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