Sourdough Chevre Bread
Ingredients
1 1/2 pound loaf
3/4 C. milk; heated to a simmer then cooled to about 100 degrees
1 tsp. yeast
3/4 C. rye flour
place in bread maker
1 large egg
3 Tbsp. honey
1/2 C. water
5 ounces goat cheese(with or without herbs) crumbled
2 1/4 C. white flour
3/4 C. rye flour
4 Tbsp. goat’s milk; powdered
4 tsp. bread boost (optional for higher loaf)
1 1/2 tsp. salt
1 1/2 tsp. yeast
1 1/2 C. walnuts; yeast (optional)
Cooking Instructions
Place all ingredients in the pan. Program for white bread and press start. Sprinkle the yeast on top of the warm milk, then stir until it dissolves completely. Stir in the rye flour. Cover with plastic wrap and store at room temperature (at least 70 degrees) for three days, stirring once a day. Use this entire starter for the bread.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)