Seven Grain Sourdough Bread

This is hearty bread perfect for making gourmet sandwiches with.

SPONGE:

1 Cup Starter (fully bubbling and frothy)

1 Cup warm water

1 Cup white flour

1/2 Cup whole wheat flour

1/2 Cup 7 grain cereal

DOUGH:

2 Tablespoons oil

2 Tablespoons honey

2 Teaspoons salt

1 Cup white flour

1 Cup whole wheat flour

Mix the sponge and let sit in the bowl until bubbly and about doubled. This may take several hours or over night.

My sponge rose for 6 hours.

Add the dough ingredients (using only half of the flour) and mix until it becomes difficult to continue. Dump out and knead in the last of the flour plus additional flour to keep from sticking. When the dough is smooth and elastic, shape and place in a large greased loaf pan. Cover with a cloth and let it rise until very light and risen just above the top of the pan. Place in a cold oven. Turn oven to 400 degrees and bake until done. 40-50 minutes

It took 3 hours for the dough to double

Lightly butter the top for a softer crust.

Everyone loves fresh bread directly from the oven,

so I always make an extra loaf so that there will be some

left over to make sandwiches another day.