Here's DH's bread that he makes once or twice a week. He varies it.
Nine-grain Brea
Make sponge: Add 3/4 c. flour and 1/2 c. water to starter and let sit at room temperature until bubbly and nearly double in volume. This may take several (3-6) hours or overnight.
Cook 1/3 c. Bob's 7-grain hot cereal in 1 c boiling water. Let cool while doing next step.
In mixing bowl, stir together 1/4 c. rye flour, 3/4 c. whole wheat flour, 2 c. flour, 1 c. warm water, and let hydrate 20 minutes.
Add soaked grain, 1 t. salt, and 3/4 to 1 c. sponge. Knead about 10 minutes with enough extra flour (1 to 1 1/2 c. more or less) to make a soft dough.
Place in oiled bowl, cover with plastic wrap, and let rise 1-2 hours.
Lift dough out of bowl, fold in thirds, and place back in bowl to rise another 1-2 hours until doubled.
On floured board, divide dough in half and shape two loaves, place on parchment, dust with flour, cover with plastic wrap, and let rise until double 1-2 hours.
Preheat oven with heavy baking sheet or stone to 450 F for 30 minutes.
Dust loaves with flour. Score surface of each loaf with one long slash end-to-end or 3-4 diagonal slashes. Slide loaves (still on parchment) onto preheated stone in oven. Quickly pour 1 c. ice cubes on bottom of oven to make steam during first 10-15 minutes of baking.
After 10 minutes reduce temperature to 400.
Bake until bottom is brown and thumps hollow and top is slightly reddish brown, about 20 more minutes.
Cool on rack.
Topic: Homemade bread recipes? (Read 3202 times)
