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Sourdough Bread

1/2 cup sourdough starter
1 cup unbleached flour
1/2 cup warm water

1/4 tsp. yeast
1 1/2 tsp. salt
1/2 cup sourdough starter

1 tbsp. canola oil
1/4 cup honey
1 1/2 cups flour
1 1/2 cups whole wheat flour

1 cup chopped, toasted pecans
1/2 cup dried cranberries (craisins)
1/2 cup raisins

Mix starter, flour and water in nonmetal bowl and leave in a warm
place, covered with plastic wrap, overnight.

The next day, add to the sponge the yeast, salt and sourdough
starter. Then add oil, honey and flours.

Knead well. Then knead in pecans, cranberries and raisins. Kneading
these in is difficult and will take a little while if you do it by
hand.

Place in bowl oiled with 1 tsp. canola oil, cover with plastic
wrap, and let rise in a warm place for about 3 hours, or until
doubled.

Punch dough down. Roll out into a 15 X 8 in. rectangle, then,
starting from a long side, roll tightly up into a baguette shape.
Pinch ends closed and tuck them under the loaf. Place on a
cornmeal-covered baking sheet and let rise an additional 2 hours
or so.

Place a pan of boiling water in the bottom of the oven before you
preheat to 425 degrees F. Brush loaf with cold water. Bake 10
minutes, brush loaf again with cold water, then lower the heat to
350 and bake an additional 50 minutes, brushing with water every
10 minutes for a good crust. Loaf is done when it sounds hollow
when tapped or when a toothpick comes out clean.

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