Sourdough Three Grain Bread Abm Recipes

EASY WHEAT SOURDOUGH BREAD (ABM)

Steps:

• FOR THE SPONGE. (This will make the proofed sourdough starter.).
• 1 cup starter, 3/4 cup water & 2 cups flour.
• Mix the starter with the flour & water.
• Set aside and let sit 4-8 hours or overnight in the refrigerator.
• Let proceed till it expands 3 times it's original size.
• FOR THE DOUGH.
• Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
• Let the bread machine mix, kneed and do the first rise.
• Remove at beep to lightly floured surface.
• Divide dough into 2 equal portions.
• Pat each dough portion out into a flat circle.
• Gently stretch and fold the left side over the middle, then the right over the middle.
• Like folding a letter.
• Shape, always keeping the folded side on the bottom.
• Spray pan with pam & then place shaped dough into pans.
• Spray the tops and cover with plastic wrap.
• Refrigerate over night.
• Take out in the morning and let them finish rising at room temperature.
• They should be light.
• Don't rush the rising or your bread will be dense.
• Bake at 350 until done, about 30 minutes.
• If your bread is browning too fast, tent with aluminum foil.
• The bread is done when internal temperature reaches 210.

SOURDOUGH BREAD IN CUSTOM-PROGRAMMABLE ZO ABM

Steps:

• PRELIMINARY:.
• Your sourdough starter should have been fed the day before, and still have some active bubbles, and a layer of "hooch" on top, indicating active fermentation.
• BEGIN:.
• Stir up the starter to mix it all together, and to collapse the bubbles for consistent measuring. (After you remove the cup of starter needed for this recipe, you should feed your starter to replenish it.).
• For the Zo, place the wet ingredients in the bottom of the bread machine's pan.
• Next, put the flour in the pan on top of the wet ingredients, followed by the rest of the dry ingredients.
• Use a custom cycle: 1) Preheat 15 minutes. 2) Knead 28 minutes. 3) Rise#1 6 hours. 4) Rise#2 2 hours. 5) Rise#3: 1 hour 30 minutes. 6) Bake 62 minutes.
• Check the dough after 3-5 minutes for consistency (especially the first couple of times trying this recipe). The mixed/kneaded batter should be a bit wetter than your usual bread dough, since some water will evaporate over the 11 hours, but it should still come together to make a (somewhat sticky and looser than usual) dough ball. If it is too wet or too dry, it won't knead properly, and you won't develop enough gluten to get a good rise and a smooth and light interior texture.
• If the dough is runnier than pancake batter, you may need to add a tablespoon or 2 more flour to the dough to get it to come together and knead properly.
• If your starter is more of a sponge than a batter consistency, you'll need to add a tablespoon or 2 of water to the dough. (Whichever you do, make a note of it and simply adjust the amount of water or flour the next time you make the bread.).
• When ABM is done, remove loaf promptly and cool completely. If you can restrain yourself, let it cool 2 hours for maximum sourdough flavor.

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.).

BIRD SEED BREAD (ABM)

Steps:

• Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
• For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.