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1
For starter, dissolve yeast in warm water.
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2
Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK).
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3
This is day 1 of 10 day prep.
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4
Use a plastic or glass container.
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5
Leave starter on the counter covered, and stir daily.
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6
On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk.
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7
This is called 'feeding' the starter.
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8
Continue to stir daily.
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9
On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk.
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10
Starter can now be divided and given away or frozen.
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11
I usually wait a day to bake after feeding starter.
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12
If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
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13
If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
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14
To bake: Place 1 cup of starter in bowl of mixer.
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15
Put mixer on slow speed using a dough hook, and add all ingredients.
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16
All ingredients should be room temperature.
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17
Add 2-1/4 tsps.
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18
yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps.
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19
salt, approximately 6-7 cups white flour.
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20
You can add more whole wheat and less white, as preferred.
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21
Knead dough for 10 minute in mixer.
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22
Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
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23
Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball.
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24
Oil inside of mixer bowl.
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25
Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled.
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26
Press down, cover with a clean towel and allow to rise in a warm place until doubled.
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27
Punch down and divide into two loaves.
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28
At this point, 1 ball can be made into 12-14 rolls.
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29
Divide into even balls, (if you have a scale, about 2-1/2 oz.
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30
each) place on greased cookie sheet, pressing down to a flat disc.
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31
Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
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32
Cover and allow to rise for 1 hour, or until double in size.
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33
Preheat oven to 375 and bake rolls for 15-20 minutes, until browned.
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34
For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log.
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35
Roll two sides under and place log seam side down in greased loaf pan.
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36
Brush top with egg white and sprinkle with seeds.
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37
Bake at 375 for 25 minutes.
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38
Remove from pan and thump bottom of loaf.
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39
It should sound hollow when done.
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40
You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze.
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41
When you are ready to bake, remove from wrap and place in greased loaf pan.
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42
Cover and allow to defrost and rise in a warm spot.
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43
Brush with egg white and sprinkle with seeds.
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44
Bake as usual.
