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Sheepherder Bread




Source of Recipe


Internet


List of Ingredients




1 cup sourdough starter, room temperature
1 cup lukewarm water
2 tablespoons olive oil
1 1/2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup light rye flour
3 to 3 1/2 cups bread flour or unbleached all-purpose flour*
Cornmeal
Sesame seeds
Olive oil



Recipe



* The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Form dough into a one-inch high circle and place on a baking sheet dusted with cornmeal. Press sesame seeds into the surface of the dough and brush with olive oil. Cover with plastic wrap and place in a warm spot to rise 1 to 2 hours until almost double in size. NOTE: It can take even longer to rise as sourdough rises much slower than bread made with regular yeast.

Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce heat to 375 degrees F. and bake and additional 15 minutes or until loaf sounds hollow when tapped. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the bread on a wire rack to cool.

Makes one large round loaf.