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Name: Carls Sourdough Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 1/4 c Oat bran, dry; OPTIONAL; 1 c Oatmeal, dry; 1 c Whole wheat flour; 1/4 c Hops; 1/4 c Wheat bran; 2 1/2 c Buttermilk, fresh or; 1 oz Yeast, active 1 pkt; 1/4 c Honey; 1 tb Canola oil; 3 c Bread flour; 1 tb Sugar; 1/4 c Wheat germ; 1/8 c Gluten flour; 2 ts Salt; 1 ts Baking soda; 1 c Sourdough starter

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INGREDIENTS

1/4 c Oat bran, dry
OPTIONAL
1 c Oatmeal, dry
1 c Whole wheat flour
1/4 c Hops
1/4 c Wheat bran
2 1/2 c Buttermilk, fresh or
1 oz Yeast, active 1 pkt
1/4 c Honey
1 tb Canola oil
3 c Bread flour
1 tb Sugar
1/4 c Wheat germ
1/8 c Gluten flour
2 ts Salt
1 ts Baking soda
1 c Sourdough starter

Servings

INSTRUCTIONS

The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free place over night. (I use the oven with the light turned on - stays about 85 degrees). OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water and set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast, honey, whole wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 - 50 min till bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour till wont take any more. Place on floured board and knead 5 min till silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400 for 20 min, reduce heat to 325 for 20 min, then place on rack too cool. FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area till full size. Bake at 375 for 30 min, remove lid to brown for 10 to 15 min. Turn out onto rack. The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster.

NOTES

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Carls Sourdough Bread

1/4 c Oat bran, dry
 OPTIONAL
1 c Oatmeal, dry
1 c Whole wheat flour
1/4 c Hops
1/4 c Wheat bran
2 1/2 c Buttermilk, fresh or
1 oz Yeast, active 1 pkt
1/4 c Honey
1 tb Canola oil
3 c Bread flour
1 tb Sugar
1/4 c Wheat germ
1/8 c Gluten flour
2 ts Salt
1 ts Baking soda
1 c Sourdough starter

The night before mix starter and warm milk and 2 C bread flour, and place  in warm draft free place over night. (I use the oven with the light turned  on - stays about 85 degrees). OPTIONAL: Boil 1 qt of water and add 2 T  dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in  the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water and  set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast,  honey, whole wheat flour. Sprinkle salt and baking soda over batter and  stir lightly. Let sit for 30 - 50 min till bubbly and has risen to near  double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and  bread flour till wont take any more. Place on floured board and knead 5  min till silky smooth and elastic.  Place in bowl in draft free place till  double in size.  Knead again and shape. FOR LOAVES: Shape into 2 or 3 1#  loaves, and set aside till rise to full size. Place skillet or large pan in  bottom of oven, place 3 C water in pan for steam. Bake bread 400 for 20  min, reduce heat to 325 for 20 min, then place on rack too cool. FOR  CLOCHE:  Shape into ball, sprinkle bottom of cloche with wheat germ, place  cover on cloche and place in draft free area till full size. Bake at 375  for 30 min, remove lid to brown for 10 to 15 min. Turn out onto rack. The  bread has extra dietary fiber so is good for you and the hop tea speeds up  the fermenting so the dough rises faster.

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 40 Servings

Calories: 245
Calories from Fat: 11 (4%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.4g
Cholesterol 4.9mg		2 %
Sodium 181.8mg		6 %
Potassium 532.6mg		14 %
Total Carbohydrate 44.1g		13 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 42.2g
Protein 14.3g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 245

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