Susan's Sourdough Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
starter: several days earlier mix 1 c of the flour and 1/2 cup warm water. remix over the next few days until nice and bubbly.Bread mix:4 cups flour1 oz yeast1 T sugar1.5 c warm water2.5 tsp salt.25 c peanut oil1 T cinnamon.25 cup ground flaxseed.25 cup crude wheat bran.25 cup oats
Several days before "baking day" - make starter by mixing 1 c of flour with 1/2 cup warm water. Remix over the next few days until nice and bubbly.
Baking day: Mix 1 cup of starter with 2.5 cups lukewarm water, the yeast, salt and sugar. Mix thoroughly.
Add 4 cups of flour gradually along with wheat bran, flaxseed, and oats.
If possible, use bread hook in mixer or knead on floured kitchen counter - the other 1/4 flour is used here as the bread needs to be firm and not sticky after kneading.
Divide into two equal balls, shape into loafs and allow to rise on greased baking sheet.
Baking:
After loaves double in size: depending on room temperature this could take 1-2 hours or less. Slit tops of the loaves to keep crust from cracking.
Preheat oven to 425 with baking dish full of water on lower rack.
Place bread in oven, set timer for 45 minutes - however - after 15 minutes brush water over loaves - this gives the crust it's golden shiny "finish". If desired - repeat in another 15 minutes.
Cool & enjoy!
Store sourdough bread in a paper bag. The 2nd loaf freezes well - when thawed - keep in paper bag. Sourdough bread keeps much better and mold-free in paper.
Number of Servings: 36
Recipe submitted by SparkPeople user REDDEVILTJ.
Baking day: Mix 1 cup of starter with 2.5 cups lukewarm water, the yeast, salt and sugar. Mix thoroughly.
Add 4 cups of flour gradually along with wheat bran, flaxseed, and oats.
If possible, use bread hook in mixer or knead on floured kitchen counter - the other 1/4 flour is used here as the bread needs to be firm and not sticky after kneading.
Divide into two equal balls, shape into loafs and allow to rise on greased baking sheet.
Baking:
After loaves double in size: depending on room temperature this could take 1-2 hours or less. Slit tops of the loaves to keep crust from cracking.
Preheat oven to 425 with baking dish full of water on lower rack.
Place bread in oven, set timer for 45 minutes - however - after 15 minutes brush water over loaves - this gives the crust it's golden shiny "finish". If desired - repeat in another 15 minutes.
Cool & enjoy!
Store sourdough bread in a paper bag. The 2nd loaf freezes well - when thawed - keep in paper bag. Sourdough bread keeps much better and mold-free in paper.
Number of Servings: 36
Recipe submitted by SparkPeople user REDDEVILTJ.
Nutritional Info Amount Per Serving
- Calories: 90.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 162.7 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.3 g
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