Doc's sourgough 3

Yield: 40 servings

Measure Ingredient
1 cup Sourdough Starter
1 cup Water
1 cup Milk skim
1 tablespoon Canola oil
1 ounce Yeast, active 1 pkt
¼ cup Honey
4 cups Bread flour
2 cups Whole Wheat flour
¼ cup Wheat Germ
¼ cup Oat Bran, dry
¼ cup Wheat Bran
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Baking Soda

The night before mix starter and 1¼ C flour and all water, and place in warm draft free place. Next morning mix yeast and 1 T sugar with 3 T warm water and set aside until foamy. Mix oil and warm milk and stir in yeast. Add honey, 1 C flour, and wheat germ, wheat bran, oat bran. Sprinkle sugar, salt, and baking soda over mixture, gently press into dough and mix lightly. Allow to stand from 30 to 50 min until mixture is bubly. Add flour until dough cannot be stirred, then place on floured board and kneed 100 times or until silky mixutre is developed. Form into 1 1 ½# loaf, place in well-greased loaf pan, 9x3 ½, and bake at 400 for 20 min. Reduce to 325 and bake 20 min longer till done. Remove from pans and place on rack to cool. butter top of loaves to prevent too much crust.


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