Multigrain Bread Extraordinaire
From jo_jo_ba 14 years ago
- 45 minutes to make
- Serves 10
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. Read more Will make one 9x5" loaf or about 10 individual buns. See less
Ingredients
- ---Soaker--- shopping list
- 1 oz millet shopping list
- 1 oz. buckwheat groats shopping list
- .5 oz quinoa (or amaranth) shopping list
- 2 fl oz hot water shopping list
- ---Dough--- shopping list
- 6 oz refreshed whole wheat sourdough starter shopping list
- 1 oz (by weight) honey shopping list
- 1.5 oz whole wheat flour shopping list
- 1 oz skim milk powder shopping list
- 10 oz bread flour shopping list
- 1 1/2 tsp salt shopping list
- 3 tbsp cooked brown rice or polenta shopping list
- 1.5 oz hulled sunflower seeds shopping list
- 1 oz hulled pumpkin seeds shopping list
- 4 fl oz warm buttermilk shopping list
- poppy seeds for topping shopping list
How to make it
- 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 poppy seeds.
- Bake loaf for 45-50 minutes (buns 20-25 minutes), until hollow-sounding when tapped on the bottom.
- Cool completely before slicing.
People Who Like This Dish 3
- wps_suzanne Huntsville, AL
- rosemaryblue CollegeTown
- dollhead Mechanicville, US
- quaziefly ALL POINTS
- crazeecndn Edmonton, CA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
Sounds amazing-and quite healthy too! Thanks for the share.
dollhead
in Mechanicville loved it
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Fabulous recipe! Love to make hardy breads.
rosemaryblue
in CollegeTown loved it
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