Our Daily Bread
Submitted: Saturday, Jun 05, 2004 at 14:00
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Member - Meggs
I see they are pushing this product in Woollies stores but the web site has some modifications for cooking in
camp ovens. For those interested have a look at this site.
link Daily Bread
Reply By: Cina Troopy - Monday, Jun 07, 2004 at 08:58
Monday, Jun 07, 2004 at 08:58
Hi, I used to make a really great bread in a
camp fire oven. It was a Sourdough Rye Bread.
You make the sourdough starter with
15g compressed yeast
1 tsp sugar
1 1/4 cups lukewarm water
1 1/2 cups plain foour
Mix yeast & sugar, add lukewarm water and mix into flour, cover stand unrefrigerated for two days. You use 1/4 cup in the sourdough bread. Once this is prepared they say this starter will keep in good condition for two weeks.
For two loaves of bread the quantities are:
4 3/4 cups plain flour
4 cups rye flour
2 teaspoons salt
30g compressed yeast
1 tablespoon brown sugar
3 cups lukewarm water
1/4 cup sourdough starter
30g caraway seeds
2 tablespoons oil.
You make it following any bread recipe. I dont think I need to type that all out.
Being the kind of
cook I am, LOL, I would now try using the sourdough starter with a commercial bread mix, maybes it come in rye bread?? and adding the caraway seeds. The flavour of this bread is great and its also great toasted.
If your bread is not rising make sure you always first off mix the yeast with a teaspoonful of sugar, a tablespoon of flour and half a cup of warm water, put in a warm (not hot) place and within 10-15 minutes it should start bubbling. If this does not happen your yeast is probably past its use by date and the whole thing wont work. Also I find to get a really soft bread I throw in about a cup of skim milk powder with the flour.
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