Рецепт Mrs Elizabeth Ovenstadt Sourdough Wheat Berry Bread
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Ингредиенты
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Инструкции
- (Higher number next to ingredient is for increased recipe size which I use)
- Allow to stand for two hrs to soften the berries. Proof the yeast as follows:1/2 (3/4) c. hot water, 3/4 cup1 TBSP sugar, 1 1/2 TBSP2 (3) pkgs. (TBSP) active dry yeast. 3 pkg yeast While the yeast is proofing, combine in a bowl: 1/3 (1/2)c. rye flour, 1/2 cup1/3 (1/2) c. whole-meal, whole-wheat flour, 1/2 c. 3 (4 1/2)c. white flour, 4 1/2 cupsthe liquid removed wheat berries, and 1 (1 1/2) TBSP salt. 1 1/2 TBSP
- Add in:the proofed yeast mix from above, 1 (1 1/2) c. of hot lowfat milk, and 1 (1 1/2) c. of hot water.
- (Note which you may use the water which was used to soak the wheat berries.)
- Knead well for about 10 min, adding additional: white flour about 1/2 c. at a time. You may need to add in 3 more (4 1/2) c., give or possibly take a bit.
- Form into a ball, place in greased bowl covered. Rise till doubled in bulk, about 1 hour.
- Punch down and knead 10 min, then cut in two, form loaves, and allow to rise again.
- You may elect to allow the bread to rise a second time in the bowl. I never have, but which is in her original recipe. As to baking, this bread requires about 1 hour in a 400 F. oven.
- This bread should have a good crunchy crust.
- Can make without wheat berries.
- NOTES : Mrs Elizabeth Ovenstadt Sourdough Bread - but she does not know about it. I took her regular recipe and adapted it for sourdough.
- This is basically the wheat berry bread of Mrs. Elizabeth Ovenstadt, but I have set it up to use my sour instead of just water. Good taste.