Bread Machine (106 page)
While sourdough loaves must cool completely before slicing, other country breads come with the bonus of being able to be devoured warm. Enjoy the satisfying shattering of the crust, the moist inner crumb, and the slight yeasty aroma. I always check out the first slice to inspect the pattern of the air pockets. Then, finally, comes the satisfaction of a job well done.
B
uckwheat flour and sourdough have a natural affinity, as you will see when you make this excellent bread. Use any white flour starter. I also like to use this bread for stuffings.
1
1
/
2
-POUND LOAF
1 cup white flour sourdough starter
Next-Day White Sourdough Starter
1
/
4
cup buttermilk
1 large egg
Grated zest of 1 orange
2 tablespoons unsalted butter, melted
2 cups bread flour
1
/
2
cup whole wheat flour
1
/
2
cup buckwheat flour
3 tablespoons light brown sugar
1
1
/
2
teaspoons salt
1
1
/
2
teaspoons SAF yeast or 2 teaspoons bread machine yeast
2-POUND LOAF
1
1
/
4
cups white flour sourdough starter
Next-Day White Sourdough Starter
1
/
2
cup buttermilk
1 large egg
Grated zest of 1 orange
3 tablespoons unsalted butter, melted
2
2
/
3
cups bread flour
2
/
3
cup whole wheat flour
2
/
3
cup buckwheat flour
3
1
/
2
tablespoons light brown sugar
2 teaspoons salt
1
3
/
4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread machine yeast
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
SOURDOUGH SUNFLOWER SEED HONEY BREAD
S
weet and nutty—this is how I like whole wheat breads. This one has just enough walnuts to give a hint of them. They are especially nice toasted very slightly to take the starchiness out of their flavor.
1
1
/
2
-POUND LOAF
1 cup sourdough starter
Next-Day White Sourdough Starter
1
/
2
cup fat-free milk
1
/
4
cup margarine, cut into pieces
1 cup bread flour
2 cups whole wheat flour
1
/
4
cup dark brown sugar
1
/
3
cup raw sunflower seeds
2 tablespoons chopped walnuts
1
1
/
2
teaspoons salt
1
1
/
2
teaspoons SAF yeast or 2 teaspoons bread machine yeast
2-POUND LOAF
1
1
/
3
cups sourdough starter
Next-Day White Sourdough Starter
2
/
3
cup fat-free milk
1
/
3
cup margarine, cut into pieces
1
1
/
2
cups bread flour
2
1
/
2
cups whole wheat flour
1
/
3
cup dark brown sugar
1
/
2
cup raw sunflower seeds
3 tablespoons chopped walnuts
2 teaspoons salt
1
3
/
4
teaspoons SAF yeast or 2
1
/
4
teaspoons bread machine yeast
Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
F
or the hard-core sourdough lovers I couldn’t leave out a raisin bread. Use dark, golden, extra-large Monukka, or currants, and soak them well before adding so they will be soft. You can also use this dough to make a beautiful olive bread; see the Variation.
1
1
/
2
- POUND LOAF
1
1
/
2
cups raisins
1
/
2
cup sourdough starter
Next-Day White Sourdough Starter
1
/
2
cup fat-free milk
2 large eggs
2 tablespoons margarine, cut into pieces
3 cups bread flour
2 tablespoons sugar
1
1
/
2
teaspoons salt
1 teaspoon SAF yeast or 1
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
3
/
4
cup raisins
3
/
4
cups sourdough starter
Next-Day White Sourdough Starter
2
/
3
cup fat-free milk
2 large eggs
3 tablespoons margarine, cut into pieces
4 cups bread flour
2
1
/
2
tablespoons sugar
2 teaspoons salt
1
1
/
4
teaspoons SAF yeast or 1
3
/
4
teaspoons bread machine yeast