Food recipes
OAT-WHEAT BAGEL BREAD
OAT-WHEAT BAGEL BREAD
Ingredients:
1 1/2 ts Yeast - 1 1 1/2 ts Cinnamon 1
1 1/2 ts Gluten - 1 1 ts Salt - 1 1/2
1 1/2 c Oat flour 1 3 tb Honey - 2
1 1/2 c Whole wheat flour - 1 1 c Water - 5 1/2 oz
1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right
Directions:
are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,
millet and/or sunflower seeds. 18/6/93
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---------- Recipe via Meal-Master (tm) v7.05
Title: ANOTHER SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
Kyllikki Fuller
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
usuall until you have a sourdough starter (about 3 days) then mix 1 cup
starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
BREAD500.TXT
T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
there. This was the sourest sourdough I'd ever eaten but it was to die for.
from Kylli
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---------- Recipe via Meal-Master (tm) v7.05
Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough, Starter
Servings: 1
-NFXS18B 1/2 tb Active dry yeast
Lg baking potato peeled,cube 1 ts Sugar
1 c White flour
Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
saving potato for other use. Let potato water cook to lukewarm. In a glass
or ceramic bowl that has been scalded, place flour, yeast and sugar; add
lukewarm potato water and stir in well. Cover with plastic wrap and pierce
with fork to release gases. Place in a warm, draft-free location at an even
85F for 2 days; stir several times daily. (do not let sourdough starter
rise above 95F because higher temp are favorable to less desireable
microorganisms) Refrigerate until ready to use. Replenish with one c flour
and 3/4 c water and let stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm water with flour.
Starter should be at room temp when using in recipes, always after having
Ingredients:
1 1/2 ts Yeast - 1 1 1/2 ts Cinnamon 1
1 1/2 ts Gluten - 1 1 ts Salt - 1 1/2
1 1/2 c Oat flour 1 3 tb Honey - 2
1 1/2 c Whole wheat flour - 1 1 c Water - 5 1/2 oz
1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right
Directions:
are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,
millet and/or sunflower seeds. 18/6/93
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: ANOTHER SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
Kyllikki Fuller
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
usuall until you have a sourdough starter (about 3 days) then mix 1 cup
starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
BREAD500.TXT
T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
there. This was the sourest sourdough I'd ever eaten but it was to die for.
from Kylli
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough, Starter
Servings: 1
-NFXS18B 1/2 tb Active dry yeast
Lg baking potato peeled,cube 1 ts Sugar
1 c White flour
Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
saving potato for other use. Let potato water cook to lukewarm. In a glass
or ceramic bowl that has been scalded, place flour, yeast and sugar; add
lukewarm potato water and stir in well. Cover with plastic wrap and pierce
with fork to release gases. Place in a warm, draft-free location at an even
85F for 2 days; stir several times daily. (do not let sourdough starter
rise above 95F because higher temp are favorable to less desireable
microorganisms) Refrigerate until ready to use. Replenish with one c flour
and 3/4 c water and let stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm water with flour.
Starter should be at room temp when using in recipes, always after having
Printed from https://recipe.bluelayer.org/recipe/63149/oat-wheat-bagel-bread