The bread gets its name from many experimental attempts to achieve what I wanted, which was a non yeast sour dough starter type of bread with a lot of fiber, medium protein, low fat and, moderate salt. The sour dough starter provides a higher acidic environment to 'leach' out a higher mineral content from the extra bran present. The longer time it takes to make this bread also plays a role in this concept, also there's apple cider vinegar to push the acidity further. Anyway, this is what my tinkering wrought.
step one: mix the starter, corn flour, vinegar, and hard-red-winter wheat with 15 ounces of water stir well and let set covered until there's maximum expansion of the 'sponge' this may take an hour or so.
step two: mix 6 ounces of water with the 2 tsp of sea salt and set aside
step three: mix all the remaining flours together dry
step four: after starter has expanded to its maximum size stir down add the salty water mixing the whole lot throughly. Add this to the mixing bowl (in my case a kitchenaid mixer with a bread hook) start the mixer in the liquid then add by cups the dry flour until all is consumed in the sponge letting the machine mix until the dough is one ball and nothing remains on the sides of the bowl.
At this time stop the machine remove the hook and cover the mixing bowl with a plastic sheet. Let this rise until it reaches the top of the bowl. Replace the hook and repeat the previous mixing for a couple of minutes. Stop again remove the hook cover the bowl and let the dough rise for a second time. After the second rise, replace the hook letting it run only enough to clean the sides of the bowl. Turn out and shape the loaf placing it in a large bread pan. I use a 14 inch long La Forma deep bread pan. You could always use two smaller bread pans but the loaves are not as grand.
You will need to cover the pan or pans while the dough rises, that's tricky but it involves something large and hopefully transparent. This type of dough by this time is quite sticky. Usually before one hour is up the dough will have risen just past the top of the pan. Don't let it over rise as there is a lot of growth in the oven. It also has the tendency to break somewhat on one side or the other, clever scoring of the dough after it has been put in the pan will help ameliorate this effect. I can't give you much advice on that.
Prepare at least 30 minutes before you think you will need to start the baking, an oven at 350 degrees F. that includes a pan of water inside, leaving it there whilst the bread bakes for one hour.
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