Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Starter

1

Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom. Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.

2

Next Day – Add 1 c All-Purpose Flour 1 c Whole Milk or Buttermilk Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 or more days before using.

Bread Dough

1

Combine water and honey, starter, 4 cups flour, Whole Wheat flour, Flax Meal, garlic, butter and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

2

Mix 1 cup of the remaining flour and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size.

3

You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400° F.

4

To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven.

5

Bake for approximately 30 minutes or until the crust is a medium dark brown - 190°F.