European Sour Bread
|Flat beer||2 Cup (32 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Warm water||1⁄2 Cup (8 tbs) (About 110Â°)|
|Dark molasses||1⁄2 Cup (8 tbs) (About 110Â°)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Whole bran cereal||1⁄2 Cup (8 tbs)|
|Graham flour/Whole wheat flour||2 Cup (32 tbs), unsifted|
|Gluten flour/All-purpose flour||1 Cup (16 tbs), unsifted|
|All-purpose flour||3 1⁄2 Cup (56 tbs), unsifted|
|Egg yolk||1 , mixed|
In a pan over medium heat, heat beer to steaming.
Remove from heat and gradually stir in 1/2 cup of the cornmeal, the butter, salt, and molasses; set aside to cool to lukewarm.
Meanwhile, in a large bowl, combine water, yeast, and sugar; let stand until bubbly (about 15 minutes).