Sourdough cracked wheat or steel cut oatmeal bread

Ingredients

Directions

Measure the steel cut oatmeal or cracked wheat into a large mixing bowl. Add boiling water and ¼ c honey, brown sugar, or molasses, stirring until well blended. Cool to lukewarm. When the cereal mixture is cooled, add the sourdough starter and 2 cups of white flour, beating until smooth. Cover with plastic wrap and a clean towel. Let stand overnight in a warm, protected spot.

The next morning, combine the whole wheat and white flours. Sprinkle yeast over the warm milk, stirring with a fork until dissolved. Stir down the starter sponge with a rubber spatula. Add the yeast mixture, butter, salt, and choice of sugar, blending thoroughly. Add sufficient flour mixture to make a soft, workable dough. Turn out on a floured surface. Knead 8-10 minutes, adding more flour as necessary. Place dough in a warm, greased bowl, turning to coat the top. Cover loosely with plastic wrap and towel. Let double in bulk, about 2 hours.

Punch down and knead lightly. Cover and let rest 10 minutes. Shape in 4 loaves and place in greased loaf pans. Cover with a towel and let rise to tops of ans, 45 minutes to an hour. Bake in a preheated 350 degree oven for 45 to 50 minutes. Cool on racks. Brush with melted butter if desired.

Recipe By : Mary Gubser, Mary's Bread Basket and Soup Kettle From: Alison Meyer Date: 09-07-95 (14:35) (159) Fido: Cooking