Three-Grain Sourdough Bread
The sour cream, orange juice, and vinegar add a sour flavor to this hearty bread. Be sure to use bread flour for best results.
INGREDIENTS | YIELDS 32 servings
- 2 0.25-ounce packages dry yeast
- 1½ cups warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 cup sour cream
- 1 tablespoon orange juice
- 2 tablespoons apple-cider vinegar
- ⅓ cup oat bran
- 1 cup whole wheat flour
- 1 cup rye flour
- 2 to 3 cups bread flour
- 2 tablespoons butter, melted
In large bowl, combine yeast, warm water, and sugar and let stand for 10 minutes. Add salt, sour cream, orange juice, vinegar, oat bran, wheat flour, and rye flour and beat for 2 minutes. Stir in enough bread flour to make a firm dough.
On floured surface, knead dough until smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl, turning to grease top of the dough. Cover and let rise for 1 hour, until doubled.
Grease two 9″ × 5″ loaf pans with unsalted butter and set aside. Punch down dough and divide into two pieces; let stand for 10 minutes. Roll or pat dough to 7″ × 12″ rectangles and roll up tightly, starting with 7″ side. Pinch edges to seal; place in prepared pans. Cover and let rise for 30 to 40 minutes, until doubled.
Preheat oven to 375°F. Bake bread for 30 to 40 minutes or until loaves are deep golden brown and sound hollow when tapped with fingers. Turn out onto wire rack and brush with more melted butter. Cool completely.
- Calories: 90
- Fat: 3 grams
- Protein: 3 grams
- Carbohydrates: 15 grams
- Cholesterol: 5 milligrams
Why Bread Flour?
When a bread recipe calls for ingredients like whole-grain flours, whole grains like cracked wheat, or rolled oats, using bread flour will make a better bread. These extra ingredients “cut” the gluten as it forms, making a weaker structure. Bread flour contains more gluten so it will compensate for this effect, making nicely grained loaves that slice well.