Yield:
1
Ingredients:
| 1/2 cup |
hard winter white wheat |
| 1/2 cup |
rye |
| 1/2 cup |
barley |
| 1/2 cup |
millet |
| 1/4 cup |
green lentils |
| 2 tbl |
great northern beans |
| 2 tbl |
red kidney beans |
| 2 tbl |
pinto beans |
| 2 tbl |
black beans |
| 1 tbl |
alfalfa seeds |
| |
----------------- Stir and grind above ingredients ---------------- |
| |
----------------- Mix in large bowl or mixer ---------------- |
| 1/2 cup |
starter* |
| 1/2 cup |
lukewarm water |
| 1/4 cup |
honey |
| 1/2 cup |
oil |
| 2 tsp |
yeast |
| |
----------------- Set aside and let yeast activate ---------------- |
| |
----------------- Add to yeast mixture ---------------- |
| 4 cup |
fresh milled ingredients |
| 2 cup |
bread flour |
| |
Stir until well kneaded |
| |
Wait 20 minutes. |
Instructions:
Instructions: Ferment for 3 hours.
Form into two loaves and cover w/saran.
Wait 1 hour.
Refrigerate 8-12 hours.
Remove from refrigerator and ferment approx. 4 hrs. Bake at 450 45-50 minutes.
*I feed my starter w/ half bread flour and half home-milled wheat.
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