*  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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