Sourdough Bread

Pastor Powell gave us his recipe for sourdough bread as part of his sermon. For those interested in having the recipe, but who didn't get an insert or lost it, you can find the recipe below.

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Ingredients:

• 1 cup boiling water
• 1 cup Harvest Grains Blend
• 2 cups sourdough starter, fed and ready to use
• 1 3.4 cups King Arthur White Whole Wheat Flour
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons instant yeast
• 2 tablespoons vegetable oil

Directions:

1. In a large mixing bowl or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm.
2. Add the fed sourdough starter and the remaining dough ingredients and mix and knead - by hand, mixer, bread machine, or food processor - until you've made a soft dough, adding additional water of flour as needed.
3. Cover the dough in the bowl and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
4. Turn the dough out onto a lightly greased work surface and gently fold it over a few times to deflate it. Shape it into a large round,
5. Place the round on a lightly greased baking sheet and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2 quart and 10" diameter, that's been sprayed with non-sticking baking spray and sprinkled with sesame seeds or cornmeal and put on the cover. Let hte loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time preheat the oven to 425º F.
6. Just before baking, brush with water and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf in a cross hatch pattern.
7. Bake the bread for 40 minutes. Uncover the loaf if in a covered baker and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer interested into the center registers 190º F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.)
8. Remove the bread from the oven, let sit int he baker for 5 minutes, then turn out and cool on a rack.

Yield: 1 large loaf