2 c sourdough bread mix
1 c whole wheat flour
1 c barley flour
2 TB gluten flour
1 ts salt
1 TB sugar
2 TB dry milk
: Add when making the dough
1 1/2 c warm water
1 TB dry yeast — or 1 pakckage
2 TB oil or margarine
1 ts caraway seed — optional
Mix the dry ingredients and put into a quart canning jar (by tapping
the jar to pack the flours) or a zip lock bag.
Put the liquid ingredients into the bread machine pan. Add the
flours. Add the yeast. Mix on the dough cycle adding a tablespoon
more water if the dough is dry. Dough should be moist and slightly
sticky.
Sprinkle a couple tablespoons of cornmeal on a baking sheet. Put the
dough onto the baking sheet. Sprinkle the top with another
tablespoon of cornmeal and flatten the dough intoa circle about 1
inch thick. Cover with plastic wrap and allow to rise for about 1
hour. Bake at 365 degrees for 25-35 minutes or until browned and
sounds hollow when tapped ontop.
Yields
1 Servings