Four Grain Bread Sd
|Stock||3 Cup (48 tbs) (warm)|
|Baking yeast||1 Tablespoon|
|Sourdough starter||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Brewers yeast||1⁄4 Cup (4 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Soy flour||1 Cup (16 tbs)|
|Milk powder||3⁄4 Cup (12 tbs) (1 cup instant)|
|Whole wheat flour||7 Cup (112 tbs)|
Stir the stock, yeast, starter, butter, salt, and brewer's yeast together. Add the remaining ingredients in the order given, using enough whole wheat flour to make a kneadable dough. Be sure to stir the milk powder into the rye, cornmeal, and soy flour so it won't lump.
Knead the dough until smooth and elastic; let rise until double. Shape into 3 loaves, place in oiled pans, and let rise again.
Bake the loaves at 350°F for 40 minutes.