Multigrain Sourdough BreadFrom jo_jo_ba 1 year ago
- 20g millet shopping list
- 20g bulgur shopping list
- 15g whole flax seeds shopping list
- 30g kamut kernels shopping list
- 15g poppy seeds shopping list
- 15g chia seeds shopping list
- 10g black quinoa shopping list
- 15g black sesame seeds shopping list
- 15g amaranth shopping list
- 55g craisins shopping list
- 2/3 cup recently fed sourdough starter shopping list
- 3/4 cup lukewarm water shopping list
- 3 tbsp brown sugar shopping list
- 3/4 cup unbleached bread flour (plus more for kneading) shopping list
- 1/4 cup potato flour (not potato starch) shopping list
- 1/4 cup teff flour shopping list
- 1 2/3 cups whole wheat bread flour shopping list
- 2 tsp instant yeast shopping list
- 2 tbsp toasted sesame oil shopping list
- 1/2 tbsp salt shopping list
How to make it
- The night before you want to bake the bread, combine all the soaker ingredients in a bowl and cover with enough cool water to rise 1” above the mixture. Cover with plastic wrap and let stand at room temperature overnight.
- For bread, combine starter, water and sugar in the bowl of a stand mixer until well mixed.
- Add the flours and yeast and knead with the dough hook for 5 minutes.
- Add the oil and salt and knead 2 minutes.
- Drain any excess water from the soaker and add the contents to the bowl.
- Knead for 12 minutes on medium-low speed. Dough will be very moist, but add no more than 1/4 cup extra flour.
- Cover bowl and let proof (rise) for 3 hours.
- Grease a 9x5” loaf pan well.
- Gently deflate the risen dough (I basically stirred it down) and scrape into the pan, doing your best to get an even layer.
- Cover lightly with a piece of greased plastic wrap and allow it to rise until it is about 1/2-1”over the rim of the pan (about 1-1 1/2 hours).
- Preheat the oven to 400°F.
- Place the bread in the oven and immediately reduce the temperature to 350°F.
- Bake the bread for 45-55 minutes, tenting it with foil after 30 minutes.
- When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.
- Turn it out of the pan immediately and cool completely on a rack before slicing.
The Cookjo_jo_ba Oshawa, CA
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