Category: Bread

Dry ingredients in quart jar or ziplock

2 cup Sourdough bread mix

1 cup Whole wheat flour

1 cup Barley flour

2 tbsp Gluten flour

1 tsp Salt

1 tbsp Sugar

2 tbsp Dry milk

Add when making the dough

1 1/2 cup Warm water

1 tbsp Dry yeast, or 1 pakckage

2 tbsp Oil or margarine

1 tsp Caraway seed, optional

Mix the dry ingredients and put into a quart canning jar (by tapping the jar to pack the flours) or a zip lock bag. Put the liquid ingredients into the bread machine pan. Add the flours. Add the yeast. Mix on the dough cycle adding a tablespoon more water if the dough is dry. Dough should be moist and slightly sticky. Sprinkle a couple tablespoons of cornmeal on a baking sheet. Put the dough onto the baking sheet. Sprinkle the top with another tablespoon of cornmeal and flatten the dough into a circle about 1 inch thick. Cover with plastic wrap and allow to rise for about 1 hour. Bake at 365 degrees for 25-35 minutes or until browned and sounds hollow when tapped on top. Recipe By : Ken Vaughan



Posted to MC-Recipe Digest V1 #267



Date: Mon, 28 Oct 1996 20:26:28 -0900



From: Ken Vaughan <kvaughan@ptialaska.net>



NOTES : Good bread with soups and stews.