Prep 20 mins
Cook 30 mins
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.
- 314.66 ml proofed sourdough starter
- 236.59 ml evaporated milk
- 59.16 ml butter or 59.16 ml margarine
- 59.14 ml sugar
- 7.39 ml salt
- 709.77-828.06 ml white bread flour
- 29.58 ml white bread flour
- 59.14 ml rolled wheat flakes
- 29.58 ml whole ground flax seed meal
- 78.07 ml rolled oatmeal
- 59.14 ml potato flakes
- 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.
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.
Well done Carrol, this is a very nice loaf of bread. I baked mine on a stone also,first of all I didn't use all the flour, as past times I have found that the flour is a bit different here, so I held back 1/2 cup, I didn't have wheat flakes but I did have rye flakes, so I used them, also I did grind my flax seed in my coffee grinder as we know you don't get any health benefits if you leave it whole, everything else I did as the recipe said except the baking time. I baked it for 30 mins but my internal temp was only 77 and it needed to be 100, so as not to be wet inside, so I baked for an other 10 mins and it came out just fine, as you can see from my photo. The taste was nutty and I think the perfect partner for some hot soup, that would be a meal in it's self as you wouldn't be able to stop eating the bread.
Oh my Carrol, DH has declared this his favorite sourdough bread yet; I made it with my San Franciso Starter & it has a fairly strong SD flavor that I thought would go well with this. We both like seeded breads & I used Flax, oats and a mixed seed blend that I got from KAF. Loved how it turned out, made a HUGE loaf so next time I'll make two loaves out of it. I did a slow rise, putting it in the fridge overnight and the resulting loaf was huge and the taste wonderful with a firm crust that will be great for sandwiches. Made for Spring PAC 2014