Notes: Method: Straight dough
Fermentation: 2 to 3 hours. Proofing, 30 to 45 minutes.
4 1/2 ounces Cracked wheat
8 fluid ounces Water, hot
2 ounces Whole butter, melted
1 1/2 ounces Molasses
1 1/2 ounces Honey
1 teaspoon Salt
2 ounces Nonfat dry milk powder
2 ounces Flax seeds
2 ounces Sunflower seeds, roasted
22 ounces Simple Sourdough Starter
OR
Natural Sourdough Starter -- Chef
1 teaspoon Active dry yeast
10 ounces Whole-wheat flour
10 ounces Bread flour
Egg wash, as needed
Yield: 2 Loaves
1. Combine the cracked wheat and hot water in the bowl of an electric mixer. Add the butter, molasses, honey, salt and milk powder. Set aside to cool.
2. When the mixture has cooled to lukewarm, stir in the flax seeds, sunflower seeds, starter and yeast. Stir in the whole-wheat flour, then gradually add the bread flour. When the dough begins to stiffen, attach the bowl to a mixer fitted with a dough hook and continue adding the bread flour. Knead until the dough is smooth and elastic, approximately 5 minutes.
3. Place the dough in a lightly oiled bowl, cover and ferment until doubled.
4. Punch down the risen dough, cover and allow it to ferment again.
5. After the second rise, punch down the dough and divide into two portions. Place the dough into two well-greased loaf pans, cover and proof the dough until doubled again.
6. Brush the surface of each loaf with egg wash and make two or three cuts across the top of each loaf. Bake at 375°F (190°C) until done, approximately 30 minutes.
Yield: 2 Loaves
Fermentation: 2 to 3 hours. Proofing, 30 to 45 minutes.
4 1/2 ounces Cracked wheat
8 fluid ounces Water, hot
2 ounces Whole butter, melted
1 1/2 ounces Molasses
1 1/2 ounces Honey
1 teaspoon Salt
2 ounces Nonfat dry milk powder
2 ounces Flax seeds
2 ounces Sunflower seeds, roasted
22 ounces Simple Sourdough Starter
OR
Natural Sourdough Starter -- Chef
1 teaspoon Active dry yeast
10 ounces Whole-wheat flour
10 ounces Bread flour
Egg wash, as needed
Yield: 2 Loaves
1. Combine the cracked wheat and hot water in the bowl of an electric mixer. Add the butter, molasses, honey, salt and milk powder. Set aside to cool.
2. When the mixture has cooled to lukewarm, stir in the flax seeds, sunflower seeds, starter and yeast. Stir in the whole-wheat flour, then gradually add the bread flour. When the dough begins to stiffen, attach the bowl to a mixer fitted with a dough hook and continue adding the bread flour. Knead until the dough is smooth and elastic, approximately 5 minutes.
3. Place the dough in a lightly oiled bowl, cover and ferment until doubled.
4. Punch down the risen dough, cover and allow it to ferment again.
5. After the second rise, punch down the dough and divide into two portions. Place the dough into two well-greased loaf pans, cover and proof the dough until doubled again.
6. Brush the surface of each loaf with egg wash and make two or three cuts across the top of each loaf. Bake at 375°F (190°C) until done, approximately 30 minutes.
Yield: 2 Loaves
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