Sourdough Bread (Carl's)
fresh or from dried
yeast, active dry
whole wheat flour
The night before mix starter and warm milk and 2 cups bread flour, and place in warm draft free place over night.
OPTIONAL: Boil 1 qt of water and add 2 tablespoons dried hops and let steep for ½ hour.
Use the hop tea for all the fluid in the recipe.
Next morning, mix yeast and 1 tablespoon sugar with 3 tablespoons warm water and set aside until foamy.
Grand oatmeal into flour in blender.
Add oil, yeast, honey, whole wheat flour.
Sprinkle salt and baking soda over batter and stir lightly.
Let sit for 30 to 50 minutes until bubbly and has risen to near double.
Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour until won't take any more.
Place on floured board and knead 5 minutes until silky smooth and elastic.
Place in bowl in draft free place until double in size.
Knead again and shape.
FOR LOAVES: Shape into 2 or 3 loaves, and set aside until rise to full size.
Place skillet or large pan in bottom of oven, place 3 cups water in pan for steam.
Bake bread 400℉ (200℃) for 20 minutes reduce heat to 325℉ (160℃) for 20 minutes then place on rack too cool.
FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area until full size.
Bake at 375℉ (190℃) F for 30 minutes remove lid to brown for 10 to 15 minutes.
Turn out onto rack.
The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster.
First published: 1996-01-27 last updated: 2015-02-09