Yield: 1 Servings
|\N \N||Dry ingredients in quart jar or ziplock|
2 c sourdough bread mix
1 c whole wheat flour
1 c barley flour
2 TB gluten flour
1 ts salt
1 TB sugar
2 TB dry milk
: Add when making the dough 1½ c warm water
1 TB dry yeast -- or 1 pakckage 2 TB oil or margarine
1 ts caraway seed -- optional
Mix the dry ingredients and put into a quart canning jar (by tapping the jar to pack the flours) or a zip lock bag.
Put the liquid ingredients into the bread machine pan. Add the flours. Add the yeast. Mix on the dough cycle adding a tablespoon more water if the dough is dry. Dough should be moist and slightly sticky.
Sprinkle a couple tablespoons of cornmeal on a baking sheet. Put the dough onto the baking sheet. Sprinkle the top with another tablespoon of cornmeal and flatten the dough intoa circle about 1 inch thick. Cover with plastic wrap and allow to rise for about 1 hour. Bake at 365 degrees for 25-35 minutes or until browned and sounds hollow when tapped ontop.
Recipe By : Ken Vaughan
From: Ken Vaughan <kvaughan@...: Mon, 28 Oct 1996 20:26:28 ~0900