I finished the recipe for my multi-grain sourdough bread. I decided that I wanted a variety of grain to be included, more than just the usual whole-wheat flour. I looked in the pantry and saw corn meal and oats. I ground a cup of oats and used that in the first 2 1/2 cups of flour; in that first dough, I also used about 2 tablespoons of cornmeal. In the second dough, I used 1 3/4 cups of all-purpose flour, 1 cup of whole rolled oats, 1/4 cup cornmeal and 3/4 cups whole-wheat flour. The dough was very easy to knead and was not very sticky(probably due to the oats). The recipe calls for dividing the dough in two and shaping into free-form, flat loaves. I followed this for one of the loaves, sprinkling the top with oats, but for the other half of the dough, I decided to try something different. I rolled the dough out to a 16 by 13 inch(approximately) rectangle, then sprinkled it with a cinnamon and sugar mix(about 1/4 cup sugar and a teaspoon of cinnamon). I then rolled it into a roll, tucked in the edges ad placed it in a lightly greased 9×5 pan. The top of this loaf turned out spectacular, as I slit it once lengthwise and the inner layers flayed outward. I did not brush the loaves with water as much as I probably should have, because they turned out softer than previous loaves. Another thing that I did differently this time was I added 1 tablespoon of brown sugar for 1 tablespoon of the granulated sugar.
Tonight, I am also making sugar cookies, once again for my father’s sunday school class and snickerdoodle blondies, for my family. I used the Betty Crocker Recipe for Sugar Cookies and Brown Eyed Bakers recipe for the blondies. Both recipes can be found below.
Multi-Grain Sourdough Bread Two Ways
1 cup sourdough starter
1 1/2 cups all-purpose flour
1 cup ground oats
2 tablespoons cornmeal
Handful of rolled oats
2 cup warm water(105-115F)
1 3/4 cups all-purpose flour
1 cup rolled oats
1/4 cup cornmeal
3/4 cup whole wheat flour
1 tablespoon brown sugar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking powder
3 tablespoon vegetable oil
Cold water for baking
Start the night before you wish to make the bread or start in the morning and bake at night.
Mix sourdough starter, flours and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place for 8 hours or overnight.
Add the grains, the sugar, salt, baking soda and oil to the mixture in the bowl; stir with wooden spoon until smooth and flour is completely absorbed. If necessary add some of the remaining 1/2 cup flour.
Turn dough onto heavily floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up and cover. Let rise in warm, draft free place for 1 1/2 hours.
Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on parchment lined baking sheets and score each loaf 3 times on the top. Or you can roll one half out into a rectangle, sprinkle it with 1/4 cups sugar and 1 teaspoon cinnamon, roll, seal and place in a greased 9×5 pan. Let rise until double, about 45 minutes.
Heat oven to 375F. Brush loaves with water and place into preheated oven. Bake, brushing occasionally with water for 50 minutes or until loaves sound hollow. Remove from pans to wire racks to cool.
Note: Because you used your sourdough starter, you should feed it 3/4 cup milk and 3/4 cup water by stirring it in and letting it set on the counter for 12 hours. Return to refrigerator and use once a week to 10 days.
From Betty Crocker
1 1/2 cups powdered sugar
1 cup softened butter
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375F. Divide dough into halves. roll each half 3/16 inch thick on a lightly floured surface. Cut into shaped.
Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.
From Brown Eyed Baker
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.