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Joni's Whole Wheat Sourdough 10-Grain-Cereal Bread

Joni's Whole Wheat Sourdough 10-Grain-Cereal Bread is built on Ka White Whole Wheat Flour, Kat Grain Cereal, Instant Yeast, Maple Syrup, and Bakers Special Dry Milk. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 cup
• 1/4 cup
• 1 tsp
• 3 tbsp
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Note 1: (10 1/4 oz), OR (or stone-ground whole wheat)

2. 2

   Combine all the ingredients EXCEPT the water and salt into mixer bowl.

3. 3

   Using the paddle attachment stir the ingredients, then add about 1/2 cup of the water, pouring it in slowing as the mixer runs.

4. 4

   Stir again; the dough will begin to clump up and form a ball.

5. 5

   At this point, give a few more stirs and cover the bowl with a damp towel or plastic wrap, and let the dough rest for 20 minutes or so.

6. 6

   Kneading the Dough: Switch to the dough hook and add in the salt, mix until well distributed.

7. 7

   Knead the dough on speed #2 for 3 minutes, adding a little more water if dough is too dry.

8. 8

   Stop machine and allow dough to rest 2 minutes; start machine and knead another 2-3 minutes.

9. 9

   Shaping: After the dough has risen, transfer to a lightly greased work surface, gently deflate it, and shape it into an oval about 8 inches long.

10. 10

    Transfer the shaped loaf to a lightly grease 8 1/2 x 4 1/2- inch loaf pan.

11. 11

    Baking: Place the bread in a COLD oven, and turn the heat to 350F.

12. 12

    Bake the bread for 35 minutes.

13. 13

    Insert instant-read thermometer into the side of the bread.

14. 14

    It should read 190F.

15. 15

    If not, give it a few more minutes and measure the temperature again.

16. 16

    When done, remove it from the oven, and transfer it immediately to a cooling rack.

17. 17

    Run a stick of butter or margarine over the top crust, if desired; this will make the crust soft.

18. 18

    Allow the bread to cool before cutting.

19. 19

    When cool, store it in a plastic bag, at room temperature, or freeze it.

20. 20

    Date Tested: 09/05/00

21. 21

    Weather Lovely. High about 70. Ambient kit temp 70

22. 22

    Method: Standard Kitchen Aid method.

23. 23

    Weight: 1 lb, 11 ozs after kneading

24. 24

    First rise: 1 1/2 hours

25. 25

    Second rise: 1 hour