Carl's Sourdough Bread

* Exported from MasterCook *

CARL'S SOURDOUGH BREAD

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sourdough starter
2 1/2 c Buttermilk, fresh or
-from dried.
1 tb Canola oil
1 oz Yeast, active 1 pkt
1/4 c Honey
3 c Bread flour
1 c Whole wheat flour
1/8 c Gluten flour
1 c Oatmeal, dry
1/4 c Wheat germ
1/4 c Oat bran, dry
1/4 c Wheat bran
1 tb Sugar
2 ts Salt
1 t Baking soda
OPTIONAL
1/4 c Hops

The night before mix starter and warm milk and 2 C
bread flour, and place in warm draft free place over
night. (I use the oven with the light turned on -
stays about 85 degrees). OPTIONAL: Boil 1 qt of water
and add 2 T dried hops and let steep for 1/2 hour.
Use the hop tea for all the fluid in the recipe. Next
morning, mix yeast and 1 T sugar with 3 T warm water
and set aside till foamy. Grand oatmeal into flour in
blender. Add oil, yeast, honey, whole wheat flour.
Sprinkle salt and baking soda over batter and stir
lightly. Let sit for 30 - 50 min till bubbly and has
risen to near double. Add wheat germ, wheat bran, oat
bran, oatmeal, gluten flour, and bread flour till
won't take any more. Place on floured board and knead
5 min till silky smooth and elastic. Place in bowl in
draft free place till double in size. Knead again and
shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and
set aside till rise to full size. Place skillet or
large pan in bottom of oven, place 3 C water in pan
for steam. Bake bread 400 for 20 min, reduce heat to
325 for 20 min, then place on rack too cool. FOR
CLOCHE: Shape into ball, sprinkle bottom of cloche
with wheat germ, place cover on cloche and place in
draft free area till full size. Bake at 375 for 30
min, remove lid to brown for 10 to 15 min. Turn out
onto rack. The bread has extra dietary fiber so is
good for you and the hop tea speeds up the fermenting
so the dough rises faster.



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