-CHRIS CASTILLO (HJDD64B) 1 1/4 c -boiling water
1 c Sourdough starter 6 tb Rolled oats
1 tb Sea salt 1 c Rolled oats
2 pk Dry yeast 1 Egg white; beaten
5 c Whole wheat flour; to 6 c. 2/3 c Light molasses; (or honey)
1/2 c -warm water (110F) 1 tb -water
2 Eggs, beaten 1/3 c Safflower oil
Measure out sourdough starter. Soften yeast in warm water. Combine
boiling water, oats, molasses, oil and salt. Cool to lukewarm. Stir
in 2 c. flour. Beat well. Add to sourdough starter along with
softened yeast and eggs. Stir in enough of remaining flour to make a
soft dough. Turn out onto a lightly floured surface and knead 5 – 8
minutes or until smooth and elastic. Shape dough into a ball and
place in lightly
Yields
1 servings