As promised, I am sending you my new favorite Sourdough Bread recipe. I have been doing my research on the internet and looked at lots of sourdough recipes and various ways to make sourdough bread. Don’t be afraid of sourdough. Years ago, I was given a starter and found it stressful trying to remember to either use it and/or feed it. Eventually I threw it out. ,Now I know that you can ignore it, remove it from the refrigerator, feed it with an equal amount of water and flour and use it the next day
The recipe for Multigrain Sourdough Sandwich Bread follows. Not everyone will want to make Sourdough Bread, so we have included our Chocolate Chip Cookie recipe. It is a good time now to make them when everyone is home to smell and enjoy them. To print either of the recipes, it might be best to bring them up from the Food & Recipes Page on our website (they’re both two pages long). Stay safe and well!
Sourdough Multigrain Sandwich Bread
(Makes One Loaf)
From the book Artisan Sourdough, Made Simple by Emilie Raffe
Making a sourdough starter is relatively easy. It just takes time for the water and flour to ferment. You can buy the starter or make it yourself. The internet has many videos that are so helpful, including various sourdough recipes and helpful hints. A friend gave me my starter. I learned from her and my experience to keep the starter in the refrigerator. It is very forgiving if ignored. I take it out of the refrigerator the day before I want to use it, and then refresh it with more flour and water.
This is a wonderful bread, especially good toasted. I was able to find a multigrain cereal, but I assume you could use any combination of grains. Bob’s Red Mill and King Arthur Flour carry the multigrain cereals. I also find the warmest place for the dough to rise – a warming drawer, a radiator, or the oven set at the lowest setting all seem to work.
Make the dough: Combine the following, cover and let sit while the dough is resting. Drain well.
½ cup (10 g) 10+ grain hot cereal
1 cup (240 g) hot water
Whisk together the starter, water, honey and oil gradually, adding the flour and salt.
¼ cup (50 g) active starter
1 ¼ cup (300 g) warm water
1 tbsp (20 g) honey
3 tbsp (45 g) melted coconut oil
1/3 cup (50 g) whole wheat bread flour
3 ¾ cup (450 g) white bread flour
1 ½ tsp (9 g) fine sea salt
Let rest 30 minutes.
Add the drained multigrain to the liquid and gently knead the dough till everything is incorporated, about 1 minute.
Bulk Rise: Cover with a damp towel and let rise at room temp until double. Could take 6-8 hrs depending on room temp.
Shape: Remove the dough and place on lightly oiled surface. Release some of the large bubbles by pressing with your fingertips. Roll the dough into a log about the width of the pan, tucking the ends underneath. Let rest 10 min. Grease a 9” x 5” pan with coconut oil. Gently tighten the log and place in pan, seam side down.
Second Rise: Cover the dough and let rest until it has risen about 1” above the rim of the pan, about 1-2 hrs.
Preheat the oven to 450 deg. Brush the dough with water and sprinkle with oats.
Reduce the heat to 400 deg. Bake for 50-60 min. Cool in pan for 10 minutes, and then transfer to wire rack. Cool completely before slicing (that is the hard part).
Chocolate Chip Cookies
The story goes that the original recipe came from Neiman Marcus Department store. Over the years, I have made some changes.   These cookies are given to our guests when they leave. I tried to substitute other cookies, but returning guests quickly told me that they wanted these chocolate chip cookies. You will understand if you make them.
Combine the ingredients in the following order:
1 cup oil or butter
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
Let set for 5-10 minutes.
2 cups flour (when doubling, use 3 1/2 cups flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
(The choc chips mix with the batter better if added before the oatmeal.)
2 cups chocolate chips, some semi sweet, milk choc, dark choc. or bitter-sweet choc.
1 1/2 cup nuts
2 1/2 cups blended oatmeal
(Measure oatmeal; blend in blender to a fine powder)
(Nuts can be added to blender)
I have found that if I let the cookies sit on the counter for 20 minutes to 2 hours,
they have a nicer consistency after they are baked.
Place 2″ apart on cookie sheet. Bake about 10 min at 375 deg. Enjoy!