Tuesday, August 03, 2010
Flax Sourdough Bread for the Linen Festival
Sourdough flax bread - The longer this bread sits and bubbles as a sponge the better the flavour. Plan to give this attention all day -- A bit of attention then wait for a few hours, a bit more attention then wait again, etc.
In a glass bowl, mix together:
2 cups of sourdough starter
2cups of warm water
2 cups of whole wheat flour
Mix together until smooth and allow to sit for 4 hours or overnight. Replace 2 cups of starter into your glass jar for future batches. With remaining 2 cups of starter add 2 cups of water and 2 cups of w/w flour. Mix well. Allow to sit for 2 hours, it will become bubbly.
Add 2 eggs, 1/4 cup of vegetable oil (GMO free please), 1 tbsp. salt, 1/2 cup of freshly ground flax seed, and 2 cups of whole wheat flour, one cup at a time. This will make a light sponge. Allow to become bubbly -- one hour or more. Flavour will develop the longer it sits. Once it has doubled in bulk, mix in 2 to 4 more cups of w/w flour to make a stiff dough. Knead well until smooth and elastic. Allow to double in bulk -- 1- 2 hours. Punch down and form into loaves or buns. Allow to double (1 hour). Bake at 400F oven for 20 min. Reduce heat to 350F and bake for an additional 10 minutes.
Cool to luke warm before cutting.
Come to the Linen Festival at Joybilee Farm on Saturday, August 7th 10 am to 5pm -- and try this bread (if there is any left. Yummy.)
Sourdough Starter: It best to get a good tasting starter from a friend. The one that was given to me is over 100 years old and still good tasting. But if you are friendless or your friends don't bake bread at home, then you can make your own.
Take 2 cups of whole wheat flour, 1 tbsp. baking yeast, and 2 cups of warm water. Mix well in a glass container or quart jar. Cover with a cloth and allow to work for 3 or 4 days until bubbly and sour flavour develops.
To use mix with 2 cups of flour and 2 cups of water, allow to work and replace original 2 cups into a clean glass jar for future use.