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Breads Multi-Grain Potato Based Sourdough Bread
Submitted by msbelle on September 13, 2006 at 2:38 pmDESCRIPTION
Multi-grain Potato-based Sourdough Bread. A special thanks goes to Twin2 here on the Baking Circle for sharing her recipe Whole Wheat Bread. The recipe I'm posting is her recipe with some flour substitutions. It's delicious!SUMMARY
Yield 0 Source Twin2 the Baking Circle File under bread, potato, sourdough, Whole wheat, YeastINGREDIENTS
1 cup potato-based starter (fed and ready)
1/2 cup Canola oil
1/3 cup clover honey
1 1/2 teaspoons salt
1 1/2 cups water
2 cups King Arthur Organic Whole Wheat Flour
1 cup King Arthur Premium Whole Grain Flour Blend
1 cup Bob's Red Mill Stone Ground Whole Wheat Pastry Flour
2 cups King Arthur Bread Flour
1 teaspoon yeast
King Arthur Harvest Grain Blend seeds for top, optionalINSTRUCTIONS
This can all be mixed in the bowl you use to let it rise.
First - combine starter, oil, honey and water.
Second - Add the wheat flour and yeast. Stir to blend.
Third - Add whole grain flour blend. Stir to blend.
Fourth - Add whole wheat pastry flour. Stir to blend.
Fifth - Combine salt and 1 cup bread flour and add. Blend.
Sixth - Add last cup of bread flour as needed for the texture
you want.Spray your bowl and dough with Pam or lightly butter and loosely cover with plastic wrap. Let rise until doubled, approximately one and one half hours. Gently punch down and knead lightly. This made four small loaves for me. Twin2 also uses this for dinner rolls. Spray the tops with Pam or Canola oil and loosely cover with plastic wrap. If using seed grains on top, sprinkle them now. In a warm place, let it rise until almost doubled. Bake the loaves in a 350 degree oven for approximately 25 minutes. Remove from pans immediately when browned and cool on wire rack. Twin2 bakes her dinner rolls about 15 minutes. (3 dozen rolls)
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