Sourdough Whole Grain Bread

3 cups buttermilk
1/4 cup honey
1/4 cup brown sugar
1 tbs salt
1/2 tsp ginger
1/2 cup oil or margarine
1/2 cup lukewarm water
2 pkg dry yeast
1 cup sourdough starter
4 cups whole wheat flour
1 cup quick cooking rolled oats
1 cup wheat germ
7-8 Cup all-purpose flour

Mix first 6 dry ingredients and heat until sugar and honey are dissolved, stirring occasionally. Cool to lukewarm. Dissolve yeast in warm water. Add with sourdough starter to lukewarm butter milk mixture in large mixing bowl. Combine whole wheat flour, oats, and wheat germ.

Add liquid and mix well. Beat on medium speed of electric mixer for 3-4 minutes.

Add enough or remaining flour to form a soft dough which pulls away from the bowl. Turn out on lightly floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, grease top, cover and let rise in a warm place until doubled. Punch dough down and let rest.

Shape into 4 loaves. Place in greased 8-1/2 x 4-1/2 inch pans, brush tops with oil, cover, and let rise until doubled about 45 minutes. Bake in moderate oven at 375F for about 45 minutes, or until done. Place foil loosely on top if getting too brown.

Sour Dough Starter:
2 cups enriched flour
1 pkg. dry yeast
2 cups water

Combine ingredients in large glass mixing bowl. Mix together until well blended. Let stand uncovered in warm place (80-85F) for 24-48 hours; Stir occasionally. Stir well before use. Pour out required amount and replenish remaining starter by mixing in 1 cup each flour and warm water, Let stand uncovered in a warm place a few hours until it bubbles again before covering loosely and refrigerating. May also be stored in freezer. Use and replenish every two weeks.

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Cajun Country -- New Iberia, Louisiana