“House bread”

It must be at least four years since Emily gave me a part of her sourdough culture (aka Breadzilla around here) and there have been many variations on the available recipes in that time … at last though, I think we have found the ideal (to our taste) recipe for basic everyday “house” bread.

The how-to of making sourdough is on another page so I won’t repeat it here.  The essentials lie in the ingredients, which are as follows to make a two one-pound loaves:

4 cups white bread flour

3 cups wholemeal bread flour

3 dessert spoons of honey (optional)

1 or 2 cups of sourdough starter – use half the flour the night before to make a ‘biga’ and add the rest in the morning when ready to bake.

2 table spoons of (live) plain yoghurt or sour cream

1-2 cups of  “Organic six grain flakes” from the Milanaise mill in Quebec … or as close to this as you can find.  Essentially is is a course cut grain mix similar to kibbled wheat.  You can read about this grain mix at http://www.lamilanaise.com/anglais/floconmultigrains_en.html … an excellent alternative is whole spelt flakes – or whatever takes your fancy.  Since devising the recipe, I have discovered “Red River Cereal” which is widely available and makes a fine loaf.

The loaves have a darker than usual crust due to the sugar content from the honey but the taste is not sweet, rather somewhat nutty and it goes well with both sweet and savoury accompaniments.

Easy to make, easy to eat.