"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Three Grain Sourdough Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Three Grain Sourdough Bread, by , is from The Speir Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Babs White
Added: Saturday, June 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Starter: 1/2 c. potato flakes, 2 cups warm water (heat in microwave), 1/2 c. sugar, and 1 pkg. yeast

Feeder: 1/2 c. sugar, 3 Tab. potato flakes, and 1 c. warm water

Bread 1 c. starter, 1 1/2 cups warm water, 1/2 c. oil, 1/3 c. sugar (I don't add this), 1 tsp. salt,1 1/2 c. bread flour, 3 1/2 c. whole-wheat flour (Hodgen's Mill is a good), 1/2 c. oatmeal and 1/2 c. corn meal
I heat the water in the microwave and use a large mouth quart canning jar.

Directions:
Directions:
Starter: Mix 1 cup warm water with yeast; set asisde. Mix 1 cup water, potato flakes, and sugar together. Put both mixtures together and let stand 24 hours at room temperature. Refrigerate 5-7.
Feed starter by adding the 1 cup warm water, 3 T. potato flakes and 1/2 c. sugar to the yeast mixture. I stir with a long plastic spoon or wooden spoon NOT a metal one. Let set out 6 or more hours.
To make bread. In a large bowl, mix all the dry ingredients together. Take out 1 c. of starter, add to flour mixture, and put jar back in fridge. Also add 1 1/2c. warm water, and 1/2 c. of oil. Mix all together. It will be stiff. At times I add 1 T. cinnamon and 1/2 c.sugar together and add to the dry mixture. I also, add different spices such as tarragon, rosemary etc. Experiment. (It smells wonderful baking.) Let stand about 6-8 hours and sometimes I let it rise in the oven. I turn on the oven light. I punch it down and let it rise again or you can omit this step but the bread will be lighter. Take out and put on a floured surface (I use the bread flour.) The bread can be divided into 3-4 mini-loaves, 1 regular loaf and 2 mini-loaves or rolls. Knead each part and shape for the pan. It doesn't take long. The dough should not be tacky. Let rise in a warm spot until almost doubled. It takes 5-8 hours depending on the room temperature. Sometimes I will put it in the oven that's been heated (150) for a couple of minutes or leave the oven light on.
Bake @340 for 30 minutes. About 25 for the mini-loaves and 20-25 for rolls.

Preparation Time:
Preparation Time:
2 minutes to 15 for mixing
Personal Notes:
Personal Notes:
I usually share 1-2 loaves weekly. It is good toasted and for Frenc toast. I've been making this over 15 years. When you have extra starter make a double batch or use the extra for the liquid in pancakes and instant milk can be added to it.
I recently bought some nonstick pans.Wow! Just turn them over and the bread falls out. Clean up is a snap. Once you get the routine the longest step is 2 15 minutes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

522W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!