Recipe

Multigrain Bread Extraordinaire Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 4 months, 3 weeks ago Adapted from Reinhart's The Bread Baker's Apprentice to use my whole wheat sourdough starter, this loaf makes a delicious vehicle for sandwiches of all types and due to it's slight sweetness from honey it makes excellent toast. Will make one 9x5" loaf or about 10 individual buns.... More Prep:1000m Cook:45m Servings:10	Jo_jo_ba
	crunchy nutty sweet savoury earthy grainy delicious wholesome bready

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Ingredients

---Soaker---

1 oz millet

1 oz. buckwheat groats

.5 oz quinoa (or amaranth)

2 fl oz hot water

---Dough---

6 oz refreshed whole wheat sourdough starter

1 oz (by weight) honey

1.5 oz whole wheat flour

1 oz skim milk powder

10 oz bread flour

1 1/2 tsp salt

3 tbsp cooked brown rice or polenta

1.5 oz hulled sunflower seeds

1 oz hulled pumpkin seeds

4 fl oz warm buttermilk

Poppy seeds for topping

Directions

The night before you want to bake, combine all the "soaker" ingredients in a small bowl. Allow to stand at room temperature for 12 hours.

Combine the sourdough starter, honey, whole wheat flour and skim milk powder in the bowl of a stand mixer, mixing well. Cover and let stand 3-4 hours.

Combine the bread flour and salt in a separate bowl. Set aside.

Mix the brown rice, sunflower seeds and pumpkin seeds into the soaker mixture. Add the buttermilk.

With the mixer running, add half the flour to the starter blend, followed by all the buttermilk mixture.

Add the remaining flour and increase the speed to medium.

Knead for 9-12 minutes, until smooth.

Place into an oiled bowl, turning to grease the top.

Cover and allow to rise until doubled, 3-4 hours.

Deflate dough gently and shape into a loaf or individual buns.

Place into a lightly greased 9x5" loaf pan or two lined baking sheets.

Cover and allow to rise until almost doubled, 1 1/2-2 hours.

Preheat oven to 350F.

Lightly mist dough with water and sprinkle with sesame seeds.

Bake loaf for 45-50 minutes (buns 20-25 minutes), until hollow-sounding when tapped on the bottom.

Cool completely before slicing.

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Comments

jo_jo_ba 4 months, 3 weeks ago said:
Amount Per Serving
Calories: 224.4
Total Fat: 3.6 g
Cholesterol: 1.1 mg
Sodium: 101.6 mg
Total Carbs: 41.8 g
Dietary Fiber: 3.1 g
Protein: 8.1 g

dollhead 4 months, 3 weeks ago said:
Sounds amazing-and quite healthy too! Thanks for the share.

rosemaryblue 4 months, 3 weeks ago said:
Fabulous recipe! Love to make hardy breads.

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