* Exported from MasterCook * Whole Wheat Sourdough Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sourdough starter 1 cup whole wheat flour 3/4 cup water --- 1/3 cup water 1 1/2 tablespoons oil 1/2 tablespoon honey 1 1/2 cups whole wheat flour 1/4 cup gluten, wheat 1 teaspoon salt handful pumpkin seeds -- or sunflower seeds -- or poppy seeds -- or flax seeds First, you need a good starter. I bought a sample from a woman in Jerusalem who makes whole wheat sourdough for her restaurant. I have also used the Russian starter from Sourdoughs International with good results. I have never heard anything positive about the Gold Rush starter and would not waste my time on it. I'll assume you know how to handle a starter. I keep mine in a plastic Rubbermaid container. I use exclusively organic stone ground whole wheat flour for feeding my starter and baking. The evening before baking, I take my starter out of the frig and feed it with a couple Tbsp flour. The following morning, take 1/2 cup of starter, 1 cup flour and 3/4 cup water, mix thoroughly in a glass bowl and leave at room temperature during the day. In the evening, add this mixture to your ABM. The order of addition of ingredients depends on the machine. I add 1/3 cup water, about 1-1/2 Tbsp oil and about 1/2 Tbsp honey to the bowl of the ABM, and then add the starter. Then, add 1-1/2 cup flour, 1/4 cup gluten (vital wheat gluten), 1 tsp salt, and a handful of pumpkin seeds, sunflower seeds, flax seeds, or poppy seeds (any others will do, as well). Bake on French bread cycle. This means a 5 hour cycle on the WS machine. You may have to add or subtract from the 1/3 cup water depending on your flour and the weather in your area. THe dough should be moist and just short of sticky. If in doubt, it's always best to start too moist and gradually add flour. Adding water to a dough that is too dry is a pain and rarely comes out good due to poor mixing. Variations: 1 Tbsp spice (basil, oregano, etc.) This bread is great with any kind of spread, especially good with shmeared avocado. I have NEVER had a problem with spoilage. I keep the bread out until I cut the first slice and thereafter I keep it in a food storage bag at room temperature. The bread lasts for a week with no problem. >From: Lenny Garfinkel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yorkshire Gingerbread Recipe By :TWO FAT LADIES. SHOW #FL1A05 Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces self-raising flour 2 tablespoons ground ginger 1 tablespoon ground allspice 1/2 teaspoon salt 1 tablespoon bicarbonate of soda 4 ounces unsalted butter 4 ounces dark soft brown sugar 3 eggs -- beaten 8 ounces black treacle Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients. Pour the mixture into a greased and lined 8 inch square, deep cake tin and bake in a preheated oven on 325 degrees F for 50 to 60 minutes, or until the top springs back when pressed. Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - -