Polly’s Whole Wheat Sourdough Multi-Grain Bread

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1 1/4 cups boiling water

1 cup rolled oats

2/3 cup brown sugar

1/3 cup canola oil

2 teaspoon salt

2 tablespoons active dry yeast- I use saf brand and it works awesome

1/2 cup of warm water about 105 degrees

1 cup sourdough starter

1/2 cup egg substitute

Three cups of 100% whole-wheat flour

2 cups unbleached all-purpose flour

2 tablespoons Quaker multigrain hot cereal

2 tablespoons Trader Joe’s Ancient Grain Mix

One egg white mixed with 2 tablespoons water to coat the top of the bread before baking and about 3 tablespoons rolled oats to put on inside the grease loaf pans get on top of the loaves before baking.

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The How To:

Mixed the 1 1/4 cups boiling water, 1 Cup rolled oats 2/3 cup brown sugar, one third cup canola oil, 2 teaspoon salt and cool slightly.

While still warm, add 2 tablespoons of active dry yeast, and then add in one half cup warm water heated to a hundred and five degrees.

Add in 1 cup sourdough starter, 1/4 cup egg substitute, 3 cups whole wheat flour, 2 cups all purpose unbleached flour, I need in your Kitchen Aid mixer with the dough hook for 10 minutes.

You will want to stay by the mixer and occasionally scrape the sides of the bowl, turning off the mixer, making sure that the dough is mix properly.

You can turn on the oven to 375 degrees and let it preheat while the dough is mixing and kneading.

After 10 minutes is up, grease 2 loaf pans and sprinkle rolled oats in the pans.

Let the dough rise in a greased container until it’s doubled in size, about 1 hour.

Plop out the dough onto your baking area that has a few tablespoons of instant oatmeal sprinkled on it.

Knead slightly with your hands and make sure all the flour is incorporated into the dough.

Press out the door on a pastry board or cleaning service that’s been sprinkled with rolled oats and press the dough into it. You want to make a rectangle out of the dough as pictured.

Cut the dough into two parts with a sharp pizza cutter, and form into 2 loaves.

After shaping into loaves, let rise again for about 45 minutes, or until the loaves are doubled in size.

Once the loaves have risen for the second time, brush the tops of the loaves with 1 egg white mixed with 1 tablespoon water.

Take a few more tablespoons of the instant oatmeal and sprinkle on the top and press into the loaves.

Making a 375-degree oven for 40 to 50 minutes, checking it 40 minutes.

If after 30 minutes they’re starting to Brown, cover with a tent of oil to prevent for the browning.

What cool in pans slightly, loosening the edges of the loaf pans with a butter knife.

Turn out of the pans and cool on a rack.

This recipe makes two wonderful big brown multi-grain loaves of bread.

Enjoy!

Paulette Motzko

April 20th, 2016 1:02 p.m.
11:15 p.m.

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