100% WHOLE GRAIN SOURDOUGH STARTER RECIPE

If baking whole grain sourdough bread is one of (or your only) bread baking goal, you’ll find it’s not complicated to develop a starter. It just takes time.

You will also find that a whole grain starter has a stronger flavor than a starter developed from all-purpose flour. If you’re new to sourdough bread baking, it may take some time to find the right mix of grains and exact starter flavor/intensity to suit your taste. Trust me when I say it’s well worth the time it takes to explore your options and zero in on your preferred flavor.

Here’s the super simple sourdough starter recipe:

½ cup flour (any variety)

1/3 cup water (use filtered water or allow your water to sit on the counter overnight so the chlorine evaporates)

Don’t skimp on the water or your mixture will be too dry and not ferment properly.

In a small bowl, thoroughly mix the flour and water. Do NOT use a metal spoon. Silicone or wood is preferred.

Once mixed, place the flour/water in a glass container. A quart jar works very well. Wide mouth is ideal but regular mason jar works, too.

Cover the jar with either a paper towel or cheesecloth secured with a rubber band or the jar ring. I use a screen that fits inside my jar lid. You just have to keep the jar open so the fermentation can progress.

Allow the mixture to sit for 24 hours.

The next day, Day 1, you may or may not see some bubbles forming in the flour/water mixture. Either way, mix another ½ cup flour and 1/3 cup water and stir it into the jar.

On days 2 and 3, remove (pour out) ½ cup of the mixture. Place it in a container (my favorite is a pint jar) and cover it so it doesn’t dry out before you can use it. Mix ½ cup flour and 1/3 cup water; stir it into the starter.

Day 4: by now you should be seeing bubbles in your starter. You may also detect a “fermented” odor coming from the jar. It’s time to “feed” the starter 2x/day, as close as possible to every 12 hours.

Day 5-7, “feed” the starter 2x/day, removing one-half cup each time and using the same ½ cup flour and 1/3 cup water to replace it. On day 7, the starter will be ready to use to bake bread.

The amount of starter you use in your bread recipe will vary according to the amount of flour and size of the loaf you’re making. Watch for more information on how to modify a bread recipe to convert it to a sourdough bread recipe.

Also, know that you will achieve the best baking results with sourdough bread by implementing these two practices:

  1. You can bake sourdough bread in a regular bread pan. It will rise beautifully and may give you a larger loaf than you achieved with commercial yeast. However, you will have a somewhat tougher crust. I don’t know the science behind this, but the crust is better if there’s a source of steam during the baking.
  2. To resolve this crust issue, consider investing in a bread cloche. The cloche cover traps steam as the bread bakes, giving a crispy crust. Cloche price ranges start at around $50 on up to $360+. The main feature is a tight seal, which traps the steam.

 

COST OF SOURDOUGH STARTER

It will cost about .13/week to maintain your starter and about .13 cents each time you use it.

BREAD MACHINE 100% SOURDOUGH BREAD

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BREAD MACHINE SOURDOUGH BREAD

  • Author: Loretta

Description

There’s nothing “sour” about this delicious bread which produces one two-pound loaf! Make sure your sourdough starter has “worked” for at least a week; 12 days is ideal. From start to finish, this recipe takes close to four hours. Three hours are necessary for the rising time.

It makes a large loaf, so use a 9×5 loaf pan for a beautiful loaf of bread. It can be baked in an 8.5×4.5 loaf pan, too. Just know the dough may push out over the side of the pan.

The bread is very soft, moist and tasty. You will not taste anything “sour.” The main reason I use sourdough is to take advantage of consuming a fermented grain.

Since the baking temperature is high, the crust becomes quite dry. You can modify this by brushing the baked loaf with melted butter or olive oil. If you don’t use butter or oil, the crust will soften to a great degree within 24 hours.

As part of the method for this recipe, I use my bread machine to knead a portion of the ingredients for 15 minutes before adding the sourdough starter. This helps develop the gluten in the grain, contributing to a higher rise. You don’t have to complete this step but leaving it out may affect your final rise.

In the bread machine, you want the dough to ball up like this:

When you place it in your bread pan for the rise, it should look like this:

When it’s ready to go into the oven, it should be raised up like this – use a 9×5 bread pan to avoid having it come over the side of the pan:


Scale

Ingredients

33 2/3 cup flour

1 c water (filtered is ideal)

¾ teaspoon salt

3 T sugar, honey or maple syrup

3 T butter or oil

1 ½ c sourdough starter (leave out overnight at room temperature)


Instructions

MIX/KNEAD:

Place 2 cups flour, 1 c water, salt, sweetener, and butter/oil in the bread machine canister. Mix/knead for 15 minutes. Monitor the mixture throughout this time to ensure that the dough isn’t too sticky. It should pull away from the sides of the canister and form a ball of dough within the first 5 minutes. If the dough doesn’t ball up, add 1-2 T flour at a time until it reaches the desired consistency.

Once the 15-minute mix/knead cycle is completed, add the sourdough and remaining 1 cup of flour. Monitor the dough to ensure that it pulls away from the sides of the canister to form a ball within 5-10 minutes of mixing. If it’s too sticky, add flour 1-2 T at a time to reach the desired consistency. If you haven’t used enough flour, it will fall over the sides of the pan as it rises (ask me how I know).

This dough will be somewhat sticky when it’s ready to go into the bread pan. However, you don’t want it to stick to your fingers when you handle it. If necessary, gradually add more flour to reach the desired consistency.

Place the dough in a well-coated loaf pan. Brush or spritz the top of the dough with butter or olive oil to help keep it from drying out while it rises. Place the pan in a warm location (oven with the light on is ideal) and put a towel over the top of the dough. Monitor the rise; don’t allow it become more than two inches above the side of the loaf pan, as it may fall when you bake it. It should rise to some degree during the first 15 minutes of baking.

Once the dough reaches a satisfactory rise, preheat your oven to 400 degrees. Bake the loaf for 35 to 40 minutes, monitoring the browning of the crust. Once it’s baked, immediately remove from the pan and place on a cooling rack. Once the bread is cooled, store in either a refrigerated bread keeper or bag it and store in the refrigerator.


BREAD MACHINE SOURDOUGH WHITE BREAD

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BREAD MACHINE SOURDOUGH WHITE BREAD

  • Author: Loretta

Description

After making several batches of sourdough bread, researching and reviewing numerous recipes, here’s a recipe that works for me. It’s an adaptation of my original bread machine bread and contains some commercial yeast. It doesn’t have a strong sourdough taste, but it is a high-rising, softly textured loaf.

If you’re just starting to learn how to develop a sourdough starter, it will take 7 days before it’s ready to use in a bread recipe. Here’s a summary of the sourdough starter process:

Key points: 1) Don’t use metal mixing spoons; wooden or silicone are needed. 2) When you “feed” your starter, mix the flour and water, then add to starter and mix it in well. 3) Refrigerate the starter removed at each feeding. It can be used right away in baked goods such as muffins, pancakes, etc.

Day 1: To begin the starter: Mix ½ cup flour and 1/3 cup water (filtered or let chlorine evaporate overnight)

Place the mixture in a clean quart jar or glass container. Cover the top with either a paper towel or cheese cloth. Your starter will sit at room temperature for up to 12 days.

Day 2: Your starter may or may not be “working.” If there are no bubbles, allow the starter to sit another 24 hours. If you do see bubbles on day 2, add ½ cup flour and 1/3 cup water, mix well.

Day 3: By now (48 hours after first mixing) you should see bubbles starting to form in the starter. Remove ½ cup of the starter and refrigerate it. Then add ½ cup flour mixed with 1/3 cup water.

Days 4-5-6 – Feed your starter 1x/day by removing ½ cup starter and replacing with ½ cup flour mixed with 1/3 cup water.

Day 7: You can remove ½ cup starter and use in a bread recipe or other types of recipes. Feed the starter as usual.

Day 8-12: You can begin feeding your starter 2x/day. By day 12, you will have an active, healthy starter. Refrigerate it and feed it no less than 1x/week. You may use a portion of this starter to begin a second starter, using the same feeding method and time frame.


Scale

Ingredients

Sourdough white bread:

1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)

1/3 cup milk

3/4 teaspoon yeast

½ cup sourdough starter (at room temperature)

1/3 cup sugar, honey or maple syrup

3 ½ – 3 ¾ cups all-purpose or bread Flour

1 1/2 teaspoons salt (I recommend Himalayan pink salt)3 tablespoons of melted butter or oil


Instructions

Using hot tap water, warm measuring cup for the liquid and bread machine canister. Use hot tap water for the 1 cup water; dissolve your sweetener in the water. Add the milk.

Check the temperature of the liquid. You want it to be between 105 and 110. If it’s less than that, warm it up. If it’s over 112 degrees it will kill the yeast, so cool it down.

Once your liquid is in the desired temperature range, dissolve the yeast in it. Allow it to sit for 3-5 minutes.

While the yeast is activating, measure and mix the flour and salt. Prepare the butter/oil. Butter can be melted or chopped.

Remove the hot water from your bread machine canister; add the yeast mixture, flour mixture, sourdough and butter. Mix/knead cycles (2 of them) should be no less than 10 minutes and not longer than 15 minutes. Between these cycles, allow the dough to rest for 20 minutes.

Coat an 8.5×4.5 bread pan; gently shape the dough and lay it in the pan. Cover with a light cloth and allow it to rise in a warm place (oven is ideal) for 30 minutes. You can allow it to raise for up to 45 minutes.

Bake at 350 for 35 minutes and enjoy!


Notes

If you’re looking for a recipe for 100% sourdough, no commercial yeast, stay tuned – my test loaves are in the oven!

 

WHITE BREAD – MIXER VERSION

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WHITE BREAD – MIXER VERSION

  • Author: Loretta

Description

This recipe makes one two-pound loaf of bread. The key to a high-rising loaf is keeping the dough – and thus the yeast – within a temperature range so the yeast remains active. It’s also essential to thoroughly knead the bread.

 

To help keep the dough warm, use hot water to warm your mixer bowl and dough hook before starting to mix ingredients. After the first mix/knead cycle (15 minutes), cover the top of the mixing bowl with a light cloth to help keep the dough from drying out. During the first rise, set the bowl in a warm place (a warmed oven is ideal) while it rises. Follow mix/knead instructions and baking instructions, which are the same as when using a mixer as a bread machine.


Scale

Ingredients

Equipment:

2-cup measuring utensil

Tablespoon

Measuring cups, from ¼-cup size on up

Whisk or fork

Digital thermometer

Stand mixer

Bread pan (no larger than 9×5)

Butter, oil or no-stick spray to coat bread pan

Ingredients:

1 cup water, ranging from 105 to 110 degrees (Fahrenheit)

1/3 cup milk

1 ½ teaspoons yeast

¼ cup sugar

3 ½3 ¾ cups all-purpose or bread flour

1 ½ teaspoons salt (I recommend Himalayan pink salt)

3 tablespoons of melted butter or oil


Instructions

If necessary (typically during the winter months), use hot tap water to heat the measuring cup you use for activating your yeast and for the bread machine canister. This helps keep your dough warm throughout the prep phase, so the yeast performs well. It takes just a few minutes once hot water is added to the utensil. Pour the water out before using either the measuring cup or canister.

 

Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice. Mix well.

 

If you’re using refrigerated milk and sweetener, it will significantly cool your water, which means your yeast won’t perform well. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can heat about 2 tablespoons (till it steams) on your stovetop and mix it into the rest of the liquid. This should bring it to the desired temperature, 105-110 degrees.

 

Once the recipe liquid’s temperature is in the appropriate range, dissolve the yeast in it by stirring thoroughly. Allow the yeast mixture to sit about 3 minutes and form a foamy “head” to indicate that the yeast is activated.

 

While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.

If using butter, either melt it just till it’s soft enough to easily blend into the bread dough, or cut it into small pieces that will easily blend into your dough.

 

Pour out the warm water in your mixer bowl Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. At a low speed, using the dough hook, mix/knead the bread for 15 minutes.

 

Once the initial kneading/mixing is complete, cover the mixer bowl with a light towel and set the mixing bowl in a warm location for 20 minutes while the dough rests/rises.

 

For the final knead cycle, at low speed, knead the dough for 15 minutes. Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

 

After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to near 100 degrees). It will take 30-45 minutes for the dough to raise.

 

Once the dough is raised, place it in a pre-heated 350-degree oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and place on a cooling rack. Try to give it some time to cool before you cut any slices!

 

Once it’s thoroughly cooled, store the bread either in a plastic bag or bread-keeper product. In summer, home-made bread quickly spoils and should be refrigerated once it’s cooled.

 


Homemade Stuffing Mix

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Homemade Stuffing Mix

  • Author: Loretta

Description

Stuffing mix is often a welcome side dish, especially during cooler weather. This homemade stuffing mix recipe is as easy as adding herbs to your favorite white bread recipe (or using the Bread Machine Herbed Bread recipe found at www.bakeyourbestever.com) and cubing or shredding it with a grater to make stuffing mix.

 

If you use my Herbed Bread recipe, you can follow the recipe or choose the herbs you prefer. And Herbed Bread isn’t just useful for making stuffing. It is a tasty addition to nearly any soup or delicious all by itself with plenty of butter!

 

To dry my herbed bread, I sliced it, placed it on a baking sheet and baked it at 350 degrees (Fahrenheit) for 30 minutes. If you wish, you can cube the bread, then dry it in the oven. Set your oven temperature at 350 degrees and bake it for about 15 minutes. Check on the cubes during the drying time to ensure they aren’t getting too crispy.

 

After drying the bread (with whichever method you prefer), allow it to thoroughly cool before storing it. Once mine cooled, I broke it up in small pieces and simply stored it in a wide-mouth canning jar ad found a place for it in my pantry. It needs no refrigeration. Once dried, it should keep for up to a year (maybe longer, but it’s not likely to last nearly that long).

 

If you shred your dried bread with a grater or food processor, you can also store it at room temperature. Just make sure your seal is tight, so it doesn’t collect any moisture.


Scale

Ingredients

1 loaf dried Herbed Bread, cubed or shredded

(find herbed bread recipe at https://bakeyourbestever.com/2812-2/)

1/3 cup minced onion

½ teaspoon black pepper

¼ teaspoon salt

1 Tablespoon dried parsley flakes (optional)

1 ¼ cups water or chicken broth

3 cups stuffing mix

3 Tablespoons butter


Instructions

If preparing the stuffing on the stove top, saute the onions in the butter until they are soft. Continue with the recipe instructions.

 

The herbed bread can be dried or fresh. If using a fresh loaf, cut it into 1-inch cubes. When the loaf is fresh, gradually add water/chicken broth as it will require less liquid.

 

Prepare onion; blend pepper, salt and parsley flakes. In large bowl, mix the bread and liquid well. If the bread seems too dry, gradually add more liquid ¼ cup at a time until it’s well moistened. Blend in remaining ingredients.

 

If preparing as stove top stuffing, use low heat to warm the stuffing mix. Allow it to cook for 10 minutes, stirring every few minutes. If necessary, add 1 to 2 Tablespoons of water to keep it from sticking to the pan. Once it’s thoroughly heated, it’s ready to use.

 

To bake the stuffing as a side dish on its own, preheat the oven at 350 degrees (Fahrenheit). Bake in a covered dish for 30 minutes; stir it at 15 minutes to ensure its evenly heated.


HERBED BREAD MACHINE BREAD

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HERBED BREAD MACHINE BREAD

  • Author: Loretta

Description

If you’ve been thinking (as I did) that adding herbs to your bread might be complicated or challenging, I have great news! It’s as easy as measuring the herbs you like and adding them to your dough.

 

I’m completely serious. That’s all there is to it. If there’s anything complicated about making herbed bread, it may be in selecting the herbs you want to use.

 

This recipe has a four-herb combination that reminds me of the seasoning in stuffing. My recipe calls for dried herbs. If you use fresh herbs, double the amounts you add. Regardless of dried or fresh, you’re going to love this bread! I recommend that you consider cubing drying thick slices to use as stuffing mix. Or seasoned breadcrumbs.

 

If you already have a favorite two-pound loaf bread recipe just add the herbs in the amounts listed here. You’re going to love this bread!


Scale

Ingredients

Ingredients:

1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)

1/3 cup milk

1 1/2 teaspoons yeast

¼ cup sugar, honey or maple syrup

3 ½3 ¾ cups all-purpose or bread flour

1 1/2 teaspoons salt (I recommend Himalayan pink salt)

1 teaspoon sage leaves

1 teaspoon thyme

1 ½ teaspoons oregano

1 ½ teaspoons basil leaves

3 tablespoons of butter or oil


Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your

bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. When you’re ready to use them, pour the water out.

Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice. Mix well.

 

If you’re using refrigerated milk and sweetener, it will significantly cool your water. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can warm it (I prefer stovetop) to desired temperature.

 

Once the mixture temperature is in the appropriate range, dissolve the yeast in it, by stirring thoroughly. Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.

 

While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.

 

If using butter, melt it just till it’s soft enough to easily blend into the bread dough or cut into small pieces.

 

Pour out the warm water in your bread machine canister (if you warmed it). Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process.

 

Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.

 

Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

 

After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I

heat to near 80 degrees). It will take 30-45 minutes for the dough to raise.

 

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it several minutes to cool before you cut any slices!

 

After the loaf is thoroughly cooled, store the bread either in a plastic bag or bread-keeper. In summer, homemade bread quickly spoils and should be refrigerated or frozen once it’s cooled.


Notes

Unless you plan to use it within 24 hours, always store homemade bread in the refrigerator. Use a plastic bag or consider investing in a bread keeper.

BREAD MACHINE EZEKIEL BREAD

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BREAD MACHINE EZEKIEL BREAD

  • Author: Loretta

Description

Ezekiel bread has a reputation for being nutritious, but can it also be very tasty? This recipe is!

 

Ingredients are taken directly from the Biblical account of instructions given to Ezekiel. The secret to making this bread light and lovely? Go easy on the flour, your dough can be a bit sticky for the final rise. And use white wheat flour. It looks and tastes like white flour, but it’s a whole grain flour and contains all the nutrition and fiber of whole grain.

 

You can purchase ground flours or grind your own in a high-speed blender, especially since you use just ¼ cup of the bean, lentil, millet and barley flours. If you don’t want a coarse grind flour, grind a bit extra and sift out the coarse portions.


Scale

Ingredients

1 ¼ cups water (I use hot tap water but you can warm on the stovetop, too)

¼ cup honey or maple syrup

1 ½ teaspoons instant yeast

2 ¼ cups white wheat flour (red wheat flour produces a coarser bread)

¾ cup spelt flour

¼ cup barley flour

¼ cup millet flour

¼ cup lentil flour

¼ cup bean flour (I use black bean but any bean flour would work)

1 ½ teaspoons salt

1 Tablespoon wheat gluten (optional)

2 Tablespoons olive oil or vegetable oil


Instructions

In cold weather, I heat the measuring cup with some hot water before I use it, so it doesn’t affect the temperature range I need.

 

Measure the water and syrup into a measuring cup. Using a digital thermometer, check the temperature range. If it’s below 105, you can warm ¼ cup of the liquid on the stovetop to reach the correct temperature range. Once it’s the correct temperature, stir in the yeast, dissolving as much of the yeast as possible. Set aside.

Sift all dry ingredients well.

 

If temperatures are very cold, I use hot water to warm my bread machine canister before I use it. Pour yeast mixture into bread machine; add dry ingredients.

Pour the oil on top of the dry ingredients. Start the machine.

 

My bread machine completes a mix/knead (10-18 minutes) rest (20 minutes) mix/knead cycle (10-18 minutes). When that is complete, you can either bake the bread in your bread machine or put it in a bread pan and bake it in the oven.

To bake it in the oven, complete the bread machine cycle of mix/knead, rest, mix/knead. Then place the dough in a bread pan sprayed/coated with a non-stick product. I place my pan in my oven, which is warmed to near 100 degrees. Cover the pan with a tea towel to help keep it from drying out while the dough raises.

 

Within 30 to 45 minutes the dough should raise satisfactorily. Don’t allow it to raise too high or it’s likely to fall when you bake it. Remove the raised dough from the oven; heat the oven to 350 degrees (Fahrenheit). Bake for 30 to 45 minutes or until the crust is well browned. Remove from the oven and immediately take the bread out of the pan and cool on a rack for a couple of hours. Unless you will use the bread within 24 hours, refrigerate it once it’s cooled. That way it will keep for approximately 10 days (if you don’t eat it all!). Enjoy!


Notes

When using sprouted grains and ingredients I listed here, you will produce a bread that provides a complete protein source.

BREAD MACHINE RICE BREAD

RICE IN BREAD DOUGH?

Substituting cooked rice for part of the flour in my bread dough was an entirely new concept for me until I found a recipe noting that rice “makes delicious bread that is moist, flavorful” and has an interesting texture.

My go-to bread machine recipe has always been quite moist and soft. However, when I decided to try using some leftover rice, I found that rice does indeed produce a very soft, moist bread. Be aware, though, that, for some reason, it doesn’t toast very easily.

Here’s my Bread Machine Rice Bread recipe:

3 ½ cups all-purpose flour (may need to add some additional flour)

1 ½ teaspoons salt

1 ¼ cups water

3 Tablespoons sugar

3 tablespoons milk

1 ½ teaspoons yeast

1 egg

1 ¼ cups cooked, cooled rice

3 Tablespoons butter (you can soften or melt this or cut it in chunks when you add it to the canister)

Heat the water to a temperature range between 105 and 110 degrees (Fahrenheit) (or use hot tap water that’s in this temperature range). Dissolve the sugar in the water; add the milk. At this point, check the temperature of the mixture with a digital thermometer. It should be a minimum of 105 degrees (Fahrenheit) and not more than 110 degrees (Fahrenheit). If it’s too cool, warm slightly on the stovetop. If it’s too warm, stir it to cool it down.

Once the water/sugar/milk mixture is in the desired temperature range, dissolve the yeast in it. Set the mixture aside.

Blend the flour and salt thoroughly and set aside.

Beat the egg slightly; set aside.

Before you place the yeast mixture into the bread machine canister, warm the canister with hot water. This helps maintain an ideal temperature range for yeast activity.

Once the canister has been warmed, pour out the water you used. Place the yeast mixture in the canister, followed by the flour mixture, then the beaten egg, cooked rice and butter.

Set your bread machine on a mix/knead cycle of mix/knead for 15 minutes, rest for 20 minutes, mix/knead for 15 minutes. If your bread machine can’t be programmed for this cycle, simply set timers so you know when to start and stop the machine.

Once this cycle is complete, you can either bake the bread in the bread machine or place it in a bread pan (ideally 8.5×4.5). Prepare your bread pan by warming it (if your kitchen is somewhat cold); then use non-stick spray, butter or some non-stick ingredient to coat the pan. Place the dough in the pan and set it in a warm place to rise. Your oven, heated to at least 100 degrees (Fahrenheit), is a great place to raise bread dough. Don’t leave the oven on while the dough rises. Cover the dough with a light towel to help keep it from drying out while it raises.

It will take approximately 30 minutes for the dough to rise. At that point, remove the dough from the oven and heat the oven to 350 degrees (Fahrenheit). Bake the bread dough for 30 minutes. Once you take the bread out of the oven, immediately remove it from the pan and place it on a cooling rack.

To store the bread, use a plastic bag or bread keeper. Unless you plan to use it within 24 hours, always store homemade bread in the refrigerator.

BREAD MACHINE RYE BREAD

This bread isn’t just beautiful and tasty, it packs a powerful portion of nutrition, too!

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BREAD MACHINE RYE BREAD

  • Author: Loretta Sorensen

Description

This rye bread isn’t just beautiful to look at and tasty, it also gives you a great portion of nutrition.


Scale

Ingredients

Butter, oil or no-stick spray to coat bread pan

Ingredients:

1 ¼ cups water, ranging from 105 to 110 degrees

1 ½ teaspoons yeast

¼ cup brown sugar

1 Tablespoon gluten

2 1/42 ½ cups 100% white wheat flour (red wheat will produce a coarser loaf)

1 ¾ cup 100% rye flour

1 ½ teaspoons salt (I recommend Himalayan pink salt)

2 Tablespoons of melted butter or oil

2 Tablespoons molasses


Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. Pour the water out before measuring your ingredients.

 

Place 1 ¼ cups of hot tap water in 2-cup measuring utensil. Add the sugar and stir it thoroughly to blend it with the water. Check the water’s temperature. If it’s below 105 degrees (Fahrenheit), warm 1 or 2 Tablespoons of the liquid on your stove top to boost the yeast mixture’s overall temperature (105-110 degrees); if too hot, allow it to cool for a few minutes. Once the mixture is within the desired temperature range, add the yeast and stir to dissolve it.

 

Allow the yeast mixture to rest for about 3 minutes. It will form a foamy “head” to indicate that the yeast is activated.

 

While you wait for the yeast, blend dry ingredients. In a large mixing bowl, measure flour, gluten and salt. Sift the ingredients together using a whisk or a fork.

 

If using butter, melt it slightly or cut into small pieces so it blends thoroughly with your dough.

 

Once your yeast mixture is ready, pour out the water used to heat the bread machine canister. Carefully pour the yeast mixture into the pan, using a spatula to clear the measuring cup. Carefully add the flour mixture to the canister. Pour the oil or softened/chopped butter and the molasses on top of the flour. Select your machine settings and start the mixing/kneading process.

 

My bread machine completes a cycle of mix/knead (10-18 minutes), rest (20 minutes), mix/knead (10-18 minutes).  Observe the dough as it mixes. It should pull away from the side of the canister. If it doesn’t, it’s too sticky. Add flour 1-2 Tablespoons at a time until it forms a solid ball.

 

Before the last part of the dough cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

 

Once the dough cycle is completed, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to close to as warm as 120 degrees). It will take 30-45 minutes for the dough to raise.

 

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven to bake for 30-45 minutes or until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it some time to cool before you cut any slices!

 

Once it’s completely cooled, store the bread in a plastic bag. In summer, home-made bread quickly spoils and should be refrigerated once it’s cooled.