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 ts 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.
From
Yields
40 Servings