The Doc Sour Bread

Posted in Sourdough Bread, Yeast Bread on the February 18, 2008

Ingredient :

7 c Unbleached Flour

1 pk Active Dry Yeast

1 c Sourdough Starter

1/4 c Wheat Germ

2 c Warm Milk

2 c Warm Water

1 tb Butter

2 ts Baking Soda

1/4 c Honey

2 ts Salt

2 tb Sugar

How To …
Mix the starter and 2 1/2 cups of flour and all the water the night before you want to cook. Let stand in a warm place overnight. The next morning, mix in the butter and warm milk and stir until the yeast in until dissolved. Add honey and when well mixed, add 2 cups of flour, and stir in the wheat germ. Sprinkle with sugar, salt and baking soda in the mixture. Slowly, the press in the dough and mix lightly. Let stand for 30 to 50 minutes until the mixture is sparkling. Add enough flour until the dough cleans the bowl. Then place the dough on a lightly floured board and knead until 100 times or silky blend is developed. Form into 4 lb. 1-rolls, place them in the bread well-greased 9 x 3 sized pans. Let rise until doubled, about 2 to 3 hours in a warm room. Then bake in a hot oven at 400 degrees F for 20 minutes. Reduce the oven temperature. At 325 degrees F. And bake 20 minutes longer or until deep bakery. Remove from pans and place the loaves on a wire rack to cool. Butter tops of loaves to prevent crustiness drive. Makes 4 1-lb Loaves. This bread recipes could serve eighteen people.

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