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Sourdough Bread

Ingredients
  Whole wheat flour 6 1⁄2 Cup (104 tbs)
  Milk 3 Cup (48 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Bulgur wheat/Raw oatmeal 1⁄2 Cup (8 tbs)
  Sourdough starter 3⁄4 Cup (12 tbs)
  Eggs 4
  Salt 2 Teaspoon
  Honey 1⁄2 Cup (8 tbs)
  Oil 3⁄4 Cup (12 tbs)
  Cinnamon 1 Teaspoon
  Unbleached flour 3 Cup (48 tbs)
Directions

GETTING READY
1) To prepare this bread two days of preperation is required. In a large mixing bowl, add 3 1/2 cups of the whole wheat flour on the 1st evening; scald the milk, pour over the flour, rinse out milk pan with 1/2 cup cold water and add into the flour and milk mixture.
2) Add bulgur or oatmeal, blend well, leave until lukewarm; add the starter and mix well; cover the bowl with a cookie sheet;
the mixture will bubble ,stir once in a while and allow to stand for 24 hours.

MAKING
3) On the 2nd evening , add eggs, salt, honey, oil and cinnamon, mix well; add 3 cups whole wheat flour, blend well.
4) On floured board, knead the dough adding 3 cups of the white flour gradually, knead until the dough is no longer sticky.
5) Place the dough in greased bowl and allow to rise in a warm place until doubled for about 1 1/2 hours; punch down and divide into 3 or 4 loaves, place in the greased pans; allow rise until double in size for about 30 minutes.
6) Bake in the preheated oven at 350 Deg F for about 45 min.

SERVING
7) Slice and serve on a nice dish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Cook Time: 
50 Minutes
Servings: 
6

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