Three Grain Sourdough Bread
Starter:
1/2 c. potato flakes
2 c. warm water
1/2 c. sugar
1 pkg. yeast
Feeder:
3/4 c. sugar
3 T. potato flakes
1 c. water
Bread:
1 c. strarter
1 1/2 c. warm water
1/2 c. oil
1 tsp salt
1/3 c. sugar
1 1/2 c. bread flour
3 1/2 c. whole wheat flour
1/2 c. oatmeal
1/2 c. corn meal
Starter:Mix 1 cup water with yeast;set aside. Mix 1 cup water, potato flakes, and sugar together. Put both mixtures together and let stand 24 hours at room temperature. Refrigerate 5-7 days. Leave lid loose to “breathe”. Feed starter:Mix sugar, potato flakes, and water together well and add to starter. Set out of refrigerator about 10 hours. Take out 1 cup of starter to use in the following recipe and return the rest to the refrigerator.
Bread:
In a large bowl, mix salt, sugar, bread flour, whole-wheat flour, oatmeal, and corn meal. Add 1 cup of starter, warm water, and oil. Make a stiff dough. Knead bread until rubbery. Put dough into greased pan and cover. Let stand about 8 hours. In cooler weather put in oven with light on. Take out and knead 10-12 times. You may need to ude additional bread flour. Put in greased loaf pans. Let rise until doubled. Bake at 350¨ for 30-40 minutes.