Monday, September 29, 2008

Trying New Breads - Sourdough & Sun Nut

Herman is now ready to use. His last "baby" feeding was yesterday, and he is now mature! This morning I had to decide which recipe I would use for our first official sourdough item. I had a few picked out, and then realized that the bread was low, so I found a sourdough recipe for our bread machine. So far, it looks good, and smells great! It will soon be baking in a few minutes. I can't wait to see how it turns out!

Sourdough Bread for Bread Machines

1 1/2 cups starter
1/3 cup milk
3 tbsp. melted butter
1 1/2 tbsp. sugar
1 tsp. salt
3 cups flour
1 tsp. active dry yeast

Add ingredients in the recommended order for your bread machine. Set for 1 1/2 pound loaf. After bread is finished baking, allow to cool in pan 10 minutes before removing.

On Saturday, I tried another new recipe for my bread machine. I'm always looking for a healthier version to bread - something that will give some extra vitamins, minerals, fiber, etc. This one looked very interesting, and would have to have extra vitamin B because of the sunflower seeds. It turned out yummy - especially toasted!

Sun Nut Bread (from Electric Bread page 112)

1 1/4 cups water
2 Tbsp. dry Milk
1/2 tsp. salt
2 Tbsp. butter
3 Tbsp. honey
1/2 cup sunflower seeds
3/4 cup wheat flour
2 1/2 cups white bread flour
3 tsp. active dry yeast

Put all ingredients in your bread maker in the order according to manufacturer's instructions. If you use unsalted sunflower seeds, add a pinch more salt. Program your bread for white, but after the first kneading, allow to rise, then restart the machine again. This will give it an extra kneading for a finer texture bread. This makes a large 2 pound loaf.

1 comment:

prayzgod said...

Here is a way to make an authentic, soaked sourdough in a bread machine...

1.- In the bread machine, put in 1 cup buttermilk, 1 cup starter, 1 tablespoon butter, 1 teaspoon salt, 2 tablespoons of honey, and 4 cups of wheat flour.

2. Set the bread machine to only run a dough cycle.

3. When the dough cycle is done, turn off/unplug the machine, and forget about it until the next day. Leave the dough in there, undisturbed, for 12-24 hours.

4. 12-24 hours later (the next day) turn on your bread machine, and set it to do a bake cycle only. One hour later - you'll have authentic, soaked, sourdough bread,- made entirely in your bread machine. :-)

I personally prefer to use my bread machine on the dough cycle, then I take the dough out, put it into a buttered loaf pan, and than bake it the next day in the oven.

I will probably put this up as a post tomorrow on my blog. :-D