Recipe by CarrolJ
I was inspired by Donna M's #32194, which I love dearly to create a bread with additional grains which would please my DH & DS, who love multi grain bread. So using her recipe as a guide this is the bread I created today. It turned out a beautiful loaf and was enjoyed by my men. I have to admit for someone who usually isn't fond of multi grain bread I found it pretty tasty too. I used flax seed meal as one of my grains because I heard from a doctor that flax seed is one of the most healthy grains we should be using. It takes so little to have big health advantages as well.
Top Review by adopt a greyhound
Just had a piece for breakfast, very good. I did have to make some changes but don't think it changed the recipe any. Used FF half and half for the evaporated milk. Was short of rolled wheat so used what I had and added 10 grain. Mine did take a long time to raise, 5 hours and still not over the top of the loaf pan. Baked it anyway.
- 1 1⁄3 cups proofed sourdough starter
- 1 cup evaporated milk
- 4 tablespoons butter or 4 tablespoons margarine
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 3 -3 1⁄2 cups white bread flour
- 2 tablespoons white bread flour
- 1⁄4 cup rolled wheat flakes
- 2 tablespoons whole ground flax seed meal
- 1⁄3 cup rolled oatmeal
- 1⁄4 cup potato flakes
Directions See How It's Made
- Place ingredients in your bread machine in the order recommended by the instructions of your machine.
- Select the dough cycle and start.
- Listen for the end of the first kneading.
- Do not let it raise in the machine since most sourdough breads especially those using wild yeast since they raise best if only raised once.
- As you take out the dough spray it lightly with a spray oil product to assist in the handling since the dough will be soft.
- Shape into desired shape.
- Let raise until double in size.
- (Sourdough breads usually take 3 to 4 hours to rise if they don't have added yeast.).
- If using a metal loaf pan grease well.
- If using a stoneware loaf pan lightly spray with spray oil then sprinkle sides and bottom with cornmeal.
- If using a round stone simply sprinkle with cornmeal.
- Bake 350 degrees for about 30 minutes.
- Remove immediately from pan, lightly baste top of bread with butter or margarine and cool on a rack before slicing or slice with an electric knife which works well on hot bread.