1 c Starter
1 1/2 c Water
1/2 c Oil
1/2 c Sugar
12 Apricots (dried), diced
1/4 c Walnuts, coarsely chopped
2 c Whole wheat flour
4 c Bread flour, bromated
1 ts Salt
Feed starter 1/2 C sugar, 1 C water and 1 T instant potato flakes once a
week, stirring well. Let mixture sit in uncovered container all day to feed
and grow. After 8 – 10 hours, remove 1 cup of starter to bake bread; return
remainder of starter to refrigerator in loosely covered container. Combine
starter, water, oil, sugar and apricots and mix well. Add walnuts and the
whole wheat flour; blend together with a whisk. Add 2 cups of the bread
flour and mix again. Add the last 2 cups of the bread flour, combined with
the salt, and mix again. The dough will be sticky and a little stiff. Put
the dough in a greased (or sprayed with Pam) bowl and cover with a damp
cloth. Let rise until doubled in bulk. Punch down and divide into three
equal pieces. Put each piece into a greased loaf pan and let rise until
they reach the tops of the pans. Bake at 350 degrees F. for 30 minutes or
until browned and pulling away from the sides of the pans. Cathe’s notes: *
Was originally Dot Howell’s recipe. You can substitute white corn syrup for
part or all of the oil; the bread might cook more quickly and brown too
soon if not watched carefully. Can also substitute 1/4 c oatmeal for 1/4 C
flour. * Daddy speeds up the process; he feeds the starter and then puts it
into a hot water bath for about an hour. While the starter sits in its
bath, he mixes his ingredients for the bread. He uses 1 cup of the starter
and lets the remainder sit outside for several hours. He makes his dough
and puts it in a hot water bath to rise. When he punches it down, he puts
the pans over a hot water bath to rise. He accomplishes the entire process
in one day instead of two days.
Yields
1 Servings