Well, it never fails, I cannot control the growing, but it always grows
at least a little and is great. I vary the spices. BTW, this bread has
NO fat and no salt!
I have some sour dough starter, which I keep feeding and use.
starter:
1 package dry yeast
1 teaspoon sugar
2-3 cups all-purpose flour
Boil 6 cups water to sterilize, cool until warm to touch. Pour
several cups of water into 2 quart or larger wide-mouth jar with lid.
Add dry yeast and sugar. Stir well. Let set to prove yeast. When it
foams a bit start adding flout a few tablespoons at a time and still
until consistency of medium pancake batter. Add 1 cup of water and more
flour, continue until jar two-thirds full.
(Now I lost a part of my recipe here, but I just let it stand some days
until it stops foaming)
Then I put it in the refrigerator for future use. When I have very
little I feed it, 2 cups flour 1 1/2 water and let it ferment. I even
have one cup frozen to use as a starter.
Now my bread, it the bread maker I add
1 cup white flour
2 cups whole wheat flour
1 small tablespoon dry yeast ( I do not know why it still needs this,
but it works)
1 cup of the starter
1 1/2 cup water, but this varies by the temperature and humidity, I
always check the while the machine is mixing, and add as needed.
Sometimes I need to add flour
1 large tablespoon honey (could be sugar, but then add some liquid)
Spices, I vary the following, and sometimes experiment. The below are
one or another :)
2 tablespoons caraway seeds (my husband's favorite)
lots of raisins and cinnamon (everyone likes this one)
2 tablespoons dried onion
Good luck.
If you try it or think of other spices, please let me know.
Jenka
PS
The original added 1 teaspoon margarine and 1 teaspoon salt. I have
never missed these. The only thing, sometimes the thing in the bottom
of the machine takes a little longer to un-stick, but that is OK
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Jenka Keizer-Guevara The University of Alabama
jguevara@xxxxxxxxxxx Instructional Technology
http://ua1vm.ua.edu/~jkeizer3/ Doctoral Candidate
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