Sourdough Stoneground Flax Bread

By cmcrobb

Uses Stone Wheat Grinder, Rising Box and Cuisinart Mixer

Ingredients

• PRIMARY BATTER "A":
• 1 1/2 cup sourdough starter
• 1 1/4 cups white bread flour
• 1 cup warm water
• 1/4 tsp yeast (optional)
• Yield:
• 1 1/2 cups primary batter "A" for baking
• 1 1/2 cups batter to return to your starter container
• BREAD RECIPE:
• 1 1/2 cup sourdough primary batter "A"
• 1 1/2 cups Hard Red Spring Wheat Kernels
• 1/2 cup cold milled flax
• 1/2 cup gluten flour
• 1 tablespoon sugar
• 1 tablespoon butter (melted)
• 3/4 cup milk
• 1 1/2 teaspoon salt
• White bread flour if needed

Details

Servings 1

Preparation

Step 1

THE NIGHT BEFORE
Remove sourdough starter from fridge and stir well. Take out 1 1/2 cup and place in warm crock. Return remaining starter to the refrigerator. Add warm water and flour, stir until smooth. Cover bowl with plastic wrap and place in rising box for 8 to 12 hours.

MORNING:
If the batter has many tiny bubbles it has reached the proper state. At the end of the proofing period stir the batter well, *return 1 1/2 cups to starter container* (stir thoroughly and return it to the fridge).
Grind wheat kernels, yield 2 1/2 cups flour

THE BREAD:
Place 1 1/2 cups Primary Batter in Cuisinart bowl (dough hook attached) at speed 2 mix in 1 cup of the flour and the sugar. Heat milk to lukewarm, add butter and salt, and add to batter. Add flax, gluten flour and remaining whole wheat flour 1/2 cup at a time. Continue on Speed 2 until dough forms a ball and cleans the side of the bowl. Set timer for 8 minutes, speed 3, allow the dough to knead.
Place in well greased bowl, roll dough to grease top, cover with cloth and place in rising box for 2 hours. Punch down and place in rising box for second rise about 30 minutes. Place in greased pan and allow to rise another 1 1/2 hours. Heat oven to 375 degrees. Bake 45 minutes
About 85 calories per slice (30 slices)