Pioneer Bread - Colette Hokanson

Pioneer Bread

Make starter. This can be stored on the counter (will become a sourdough starter more quickly or in the fridge). I put mine in an old 24 ounce yogurt container and poked a hole in the lid. Mix with a wooden or plastic spoon (no metal at all with this recipe);

1 cup warm water

1 cup white flour

1 T yeast

Every time you use ¼ cup of this replenish it with ¼ cup flour and ¼ cup water and stir it up.

You can use this starter after about three hours. This is the EASIEST bread I have ever made and it is DELICIOUS!!!!! (Similar to Costco's multigrain Pugliese bread)

In a glass or plastic bowl (medium to large size) add:

1 cup whole wheat flour

2 cups white flour

½ cup oatmeal

1 ½ cup WARM water

¼ cup starter

1 ½ tsp salt.

Optional - ¼ cup millet, sunflower seeds, chopped olives and garlic, use your imagination

Stir with wooden or plastic spoon until all mixed. Put plastic wrap over it and let sit overnight (8 - 18 hours). Punch it down and form into a ball. Let raise for 2 more hours or until double. (You might want to put it on oiled aluminum foil to make it easier to transfer) Preheat oven to 460 degrees. Transfer it to a lightly oiled cast iron dutch oven ( I have done it in my cast iron skillet with another pot's lid or cookie sheet and it works, just makes more of a flat bread). Put the lid on it and put it into preheated oven for 30 minutes. Remove lid and bake 5 more minutes. Remove and let cool for 15 minutes before diving in. Makes an artisan like bread with a hard crust and chewy moist interior.