Food recipes
Sourdough Grain & Seed Bread
Sourdough Grain & Seed Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched wheat germ, crude salt, table spices, poppy seed seeds,...
Sourdough Grain & Seed Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic
Directions:
ABM:.
Place all ingredients (in order listed) in your bread machine, and set to dough cycle.
When complete, form into a loaf and place in a greased loaf pan.
Allow to rise to doubled.
Bake in 375 oven for 40 minutes, until it is golden and passes the knock test.
For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one!
You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
KA or Stand Mixer:.
Place all ingredients in order listed, in bowl.
Mix using dough hook until dough pulls away from sides of bowl.
Dough shoud be smooth, slightly damp.
Oil a large bowl, and place dough in, swishing it around to coat.
Allow to rest for 30 minutes.
Fold dough (like you would a letter), turn 90 degrees, and repeat foldings.
Allow to rest 30 minutes more.
Repeat foldings.
Form into loaf and place in greased loaf pan, or onto a greased cookie sheet.
Allow to rise until doubled (2-3 hours.)
Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered.
This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board.
Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone.
Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.
).
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic
Directions:
ABM:.
Place all ingredients (in order listed) in your bread machine, and set to dough cycle.
When complete, form into a loaf and place in a greased loaf pan.
Allow to rise to doubled.
Bake in 375 oven for 40 minutes, until it is golden and passes the knock test.
For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one!
You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
KA or Stand Mixer:.
Place all ingredients in order listed, in bowl.
Mix using dough hook until dough pulls away from sides of bowl.
Dough shoud be smooth, slightly damp.
Oil a large bowl, and place dough in, swishing it around to coat.
Allow to rest for 30 minutes.
Fold dough (like you would a letter), turn 90 degrees, and repeat foldings.
Allow to rest 30 minutes more.
Repeat foldings.
Form into loaf and place in greased loaf pan, or onto a greased cookie sheet.
Allow to rise until doubled (2-3 hours.)
Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered.
This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board.
Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone.
Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.
).