Sourdough Whole Wheat Bread
|Baking yeast||1 Tablespoon|
|Sourdough starter||1 Cup (16 tbs)|
|Soy grits||1⁄4 Cup (4 tbs)|
|Milk powder||1 Cup (16 tbs) (1 1/3 Cup Instant)|
|Whole wheat flour||10 Cup (160 tbs)|
|Poppy seeds||1 Tablespoon|
|Flax seeds||1 Tablespoon|
Dissolve the yeast in the warm stock. Stir in the starter and soy grits; let sit for about 10 minutes.
Mix the milk powder and salt with 2 or 3 cups of the whole wheat flour; stir the mixture into the liquid. Then add enough of the remaining whole wheat flour for kneading.
Knead until smooth and elastic, let rise until double, punch the dough down.
Divide the dough into 3 parts. Knead the poppy seeds into one part and shape into a loaf. Knead the flax seeds into the second part, and shape. Finally, for the third loaf: roll the dough out flat, but not too thin; spread raisins all over the surface, sprinkle with sweet spices, then drizzle honey over all. Roll it. up tightly like a jelly roll, then fold and shape it gently to fit into your oiled bread pan. Place the first 2 loaves in oiled pans also.
Let all the loaves rise until they are almost double. The loaf with the added fruit and seeds may get bigger than the others.
Bake at 350°F for about 1 hour.