Sourdough Bread Recipe With Grains Recipe Recipe For Banana

SOURDOUGH BANANA BREAD

Steps:

• Cream together the shortening and sugar, add egg and mix until blended.
• Stir in bananas and sourdough starter.
• Add orange peel or vanilla.
• Stir flour and measure again with salt, baking powder and soda.
• Add flour mixture and walnuts to the first mixture, stirring until just blended.
• Pour into greased 9 x 5-inch loaf pan.
• Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
• Cool to cold before slicing.

SOURDOUGH DISCARD BREAD

Steps:

• Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.
• Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.
• Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.
• Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.
• Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).
• Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.
• Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.
• Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.

SOURDOUGH GRAIN & SEED BREAD

Steps:

• ABM:.
• Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
• KA or Stand Mixer:.
• Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat.
• Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings.
• Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
• Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
• If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
• Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).

SOURDOUGH BANANA NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well.
• Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries.
• Pour batter into the prepared pan. Let batter rest for about 10 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.