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| Cracked Wheat Sourdough Bread |
"A hearty grain and seed crammed sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of 1 form of starter to use."
Ingredients :
- 3/4 cup cracked wheat
- 1 cup hot water
- 1/four cup margarine, melted
- 2 tablespoons molasses
- 2 tablespoons honey
- three/4 cup nonfat milk
- 1/2 cup flax seed
- half cup uncooked sunflower seeds
- 2 half of cups sourdough starter
- 2 cups complete wheat flour
- 3 half cups bread flour
- 1 egg, overwhelmed
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- In a medium bowl region cracked wheat and pour warm water, (does now not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix nicely. Cool to lukewarm and stir inside the sourdough starter.
- With a big wood spoon start stirring within the flours, 1 cup at a time, starting with the complete wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to twelve mins, running in as little of the ultimate flour as important.
- When smooth and elastic, form dough into a ball and placed it into a greased bowl, turning to coat all sides. Cover, region in a warm, draft-loose spot, and allow upward push until doubled in bulk, approximately 1 half of hours, punch down risen dough and set aside once more to rise in a warm spot till doubled, approximately 1 hour.
- When the second growing is complete, punch down the dough and shape into loaves. Place dough in well-greased 9x5 inch loaf pans, cowl and let upward thrust once more until doubled in bulk, or till the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one entire egg until properly blended.
- Bake in a preheated 375 degree (190 stages C) oven for half-hour, after 15 mins rotate pans and spray with cold water, continue baking till the loaves test finished by means of the hole sound made whilst tapped on the pinnacle and backside. Cool on racks within the pans for 10 minutes, then flip out onto the racks to cool completely.
Notes :
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