Carls Sourdough Bread Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sourdough starter,
1 cup: Oatmeal, dry
2 cup: Warm water or hop tea,
1/4 cup: Wheat germ,
1/4 cup: Dried milk or buttermilk,
1/4 cup: Oat bran, dry
1 tbsp: Canola oil,
1/4 cup: Wheat bran,
1 ounce: Yeast, active 1 pkt
1/4 cup: Soy flour,
1/4 cup: Honey, optional
2 tbsp: Sugar,
6 cup: Bread flour,
1 tsp: Salt,
1 cup: Whole wheat flour,
2 tsp: Baking soda,
1/4 cup: Gluten flour,
Directions:
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 very slowly
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, soy, gluten
flour, and bread flour till wont 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: Carl Griffith ~
Source from luhu.jp
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 very slowly
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, soy, gluten
flour, and bread flour till wont 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: Carl Griffith ~
Source from luhu.jp
Tags
: breads