Once they’ve baked 30 minutes, I will see how browned they are. That will determine whether they go in 40 minutes or 50 minutes total.
“A long time since I’ve baked bread in traditional loaf pans. There was a time when that’s all I knew there was! But when you live to be almost a happy, young minded senior like me, your world unfolds like the petals on a flower and you learn things and you grow. That’s what I hope to do anyway.” –
Paulette Polly Motzko
All images Photographed and digital arts by Paulette Motzko, PLM Studios, Las Vegas Nevada
1-1/4 cups boiling water
One cup of regular rolled oats or multigrain cereal
2/3 cup raw sugar or honey
1/3 cup canola oil or extra virgin olive oil -or a combination of both
2 teaspoon salt
2 tablespoons active dry yeast – I used SAF brand
1/2 cup warm water heated to 105 degrees
1 cup sourdough starter
2 beaten eggs
3 cups hundred percent whole-wheat flour
Two and a half cups unbleached all-purpose flour
A few tablespoons of Trader Joe’s Toasted Oat Bran
The medium Bowl combine one and a half cups of boiling water and a cup of oats or hot cereal that you’re using, either 2/3 cup molasses or
two third cup raw sugar
or granulated sugar, the oil and salt. Set aside and cool about 15 minutes.
Add eggs, beat well.
Sterling flowers to me so that makes this off though and need in a KitchenAid mixer until smooth and elastic, about 10 minutes.
Let rise about an hour or until doubled in size.
Punch go down and shape into two loaves.
Preheat oven to 375 degrees and place the reason bread dough loaves on a large baking sheet. This will make it easy to transport both hands to the oven. It also makes it easy to switch around the pans part way through baking, so the breads bake evenly.
Once the dough pans are risen to double in size, bake at 375 for
After the 30 minutes up check to see how Brown the loaves are becoming.
We will either need an additional 10 minutes or an additional 20, depending, on how browned they are at 30 minutes.
You can also make two nice round blows out of the dough instead of 2 traditional loaf pans.
I adapted this recipe from a recipe that I found in Rita Davenport’s The Sourdough Cook Book by HP Books