Long Winter Bread

Long Winter Bread




2 1/2 cups all-purpose flour

1 cup sourdough starter recipe follows

1 pound wheat berries

2 teaspoons salt

1 teaspoon baking soda

1 teaspoon drippings, lard or shortening



Mix together 2 1/2 cups flour, 2 cups luke warm water and the sourdough

starter. Cover and let stand in a warm place until bubbly. Grind berries in

a food processor or grinder as fine as possible; 1 pound of berries should

produce about 3 1/2 cups of flour. In a bowl mix together 2 cups of starter

you have just extended, salt, baking soda and 3 cups of ground flour. Stir

until it becomes difficult. Then use your hands and knead the dough in the

bowl for a few minutes. Use more flour to prevent sticking. Return remaining

starter to the refrigerator. Shape dough in to a round loaf. Grease a round

pan with the drippings. Place loaf in pan. With a knife make score lines in

loaf for six wedge shaped portions. Cover with a cloth and let rise 30

minutes. Bake loaf for about 45 minutes in a 350 degree oven. Cool before

cutting along lines.