European Sour Bread Recipe
Ingredients
2 cups flat beer
About 2/3 cup yellow cornmeal
2 tablespoons butter or margarine
2 teaspoons salt
1/2 cup each dark molasses and warm water (about 110°)
2 packages active dry yeast
1 tablespoon sugar
1/2 cup each wheat germ and whole bran cereal
2 cups graham flour or whole wheat flour, unsifted
1 cup gluten flour or all-purpose flour, unsifted
About 3 1/2 cups all-purpose flour, unsifted
1 egg yolk mixed with 1 tablespoon water
Directions
In a pan over medium heat, heat beer to steaming.
Remove from heat and gradually stir in 1/2 cup of the cornmeal, the butter, salt, and molasses; set aside to cool to lukewarm.
Meanwhile, in a large bowl, combine water, yeast, and sugar; let stand until bubbly (about 15 minutes).
Remove from heat and gradually stir in 1/2 cup of the cornmeal, the butter, salt, and molasses; set aside to cool to lukewarm.
Meanwhile, in a large bowl, combine water, yeast, and sugar; let stand until bubbly (about 15 minutes).
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