Three Wheat Sourdough Bread

Subject: Three Wheat Sourdough Bread Sat Nov 08, 2008 1:27 am

3 1/2 - 4 cups unsifted white flour

1 cup unsifted whole wheat flour

1/2 cup cracked wheat

2 teaspoons salt

1 pkg Fleischmanns active dry yeast

1 1/4 cups milk

1/4 cup water

1/4 cup honey

2 tablespoons Fleischmanns Margarine

1 1/2 cups sourdough starter

Sourdough Starter

3 1/2 cups unsifted strong, bread-type flour

1 tablespoon sugar

1 pkg Fleischmanns Active Dry Yeast

2 cups Warm water

Combine flour, sugar and undissolved dry yeast in a large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap. let stand in warm place for 2 days.

To use in a recipe: Measure out amount called for in recipe and use as directed.

To Replenish starter: To remaining starter add 1 1/2 cups strong, unsifted bread-type flour and 1 cup warm water. Beat until smooth. Store covered in warm place. Stir before using. If not used in one week, remove 1 1/2 cups starter and follow directions for replenishing.

Combine 2 cups white flour, whole wheat flour and cracked wheat. In a large bowl combine 1 1/2 cups flour mixture, salt and undissolved Dry yeast. Combine milk, water, honey and margarine in a saucepan. Heat over low heat until liquids are very warm (120-130) Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer. scraping bowl occasionally. Add starter and 1 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour mixture and enough remaining white flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover let rise in a warm place, free from draft, until doubled in bulk, about 1 hour 10 minutes.

Punch dough down. Divide in half. Roll each piece to a 12x 8 inch rectangle. Shape into 2 loaves. Place on two greased 8 1/2x 4 1/2x 2 1/2 inch loaf pans.

Cover let rise in a warm place, free from draft, until doubled in bulk about 1 hour.

Bake at 375 for 30 to 35 minutes, or until done. Remove from baking sheets and place on wire racks to cool

Makes 2 loaves

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» Sourdough Loaves
» Amish Starter (Sourdough)