SOURDOUGH SUNFLOWER BREAD
Make and share this Sourdough Sunflower Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Measure all ingredients into bread machine pan, in order that they are listed.
- Set machine for dough cycle and start.
- At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
- Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan.
- Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
- Bake at 375 degrees F for 40 to 50 minutes.
- Remove from pan and cool on wire rack.
- Top can be brushed with butter for a soft crust, if desired.
- NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered.
- This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
- If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Nutrition Facts : Calories 2242.4, Fat 68.4, SaturatedFat 22, Cholesterol 78.1, Sodium 2567.1, Carbohydrate 362.7, Fiber 34.8, Sugar 72.7, Protein 64.9
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.
Provided by Katzen
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
- Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
- Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
- Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
- If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.
SOURDOUGH BREAD
This no-knead sourdough bread is delicious. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.
Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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- In the morning, measure out the sunflower seeds and pour hot water over them. Set aside to soak.
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