Bread-Bakers v113.n016.1

herewith a loaf I baked over the weekend, which was quite chilly in 
central Ohio:

Not Quite Spring Loaf


2 cups King Arthur Whole Wheat Flour
1/2 cup Bob's Red Mill Garbanzo Flour
1/2 cup Amish cornmeal
1/2 cup ground Matzos
1/2 cup Surfas Amaranth Flour
1/2 cup wheat germ
1 TBS apple fiber
1 TBS sorghum or other sweetener
1 tsp Kosher salt
1/2 cup San Francisco Starter or other sourdough starter (mine dates 
from 2007, and is from Sourdoughs International)
Light beer, or other liquid, as needed,


method:

activate starter: mix dry ingredients; add 1 cup of mixture and one 
cup of liquid to starter

when bubbling, add additional dry/liquid, until reaching about 6 cups 
total; let sit at least twelve hours or overnight

add remainder of ingredients to form a loose dough; cover with a 
towel and let rise

punch down.  Turn out onto counter and let rest for at least ten minutes

knead for at least twenty minutes, adding more dry mix as needed

form into loaves, either in pans or free form; let rise until doubled in bulk

preheat over to 425 degrees F

place bread in oven; immediately reduce temperature to 350 degrees F

after twenty minutes, rotate pans in oven 180 degrees

continue baking until done (when internal temperature reaches 195 
degrees F, another twenty minutes or so)

baking process adapted from Peter Reinhart's *Whole Grain Breads* 
(Toronto and Berkeley:  Ten Speed Press, 2007).

Alan

Alan Woods
Walhalla Dramaturgy
Columbus, Ohio 43202
www.alanwoods.org
alan0198@yahoo.com
wotan1942@gmail.com