Multigrain Sourdough Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
This hearty loaf is packed full of texture and flavour - with almost every seed under the sun, whole grains, Craisins and sourdough starter! It makes delicious toast and thanks to the chia seeds stays moist for days. Ingredients:
soaker |
20g millet |
20g bulgur |
15g whole flax seeds |
30g kamut kernels |
15g poppy seeds |
15g chia seeds |
10g black quinoa |
15g black sesame seeds |
15g amaranth |
55g craisins |
dough |
2/3 cup recently fed sourdough starter |
3/4 cup lukewarm water |
3 tbsp brown sugar |
3/4 cup unbleached bread flour (plus more for kneading) |
1/4 cup potato flour (not potato starch) |
1/4 cup teff flour |
1 2/3 cups whole wheat bread flour |
2 tsp instant yeast |
2 tbsp toasted sesame oil |
1/2 tbsp salt |
Directions:
1. 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.
2. For bread, combine starter, water and sugar in the bowl of a stand mixer until well mixed.
3. Add the flours and yeast and knead with the dough hook for 5 minutes.
4. Add the oil and salt and knead 2 minutes.
5. Drain any excess water from the soaker and add the contents to the bowl.
6. Knead for 12 minutes on medium-low speed. Dough will be very moist, but add no more than 1/4 cup extra flour.
7. Cover bowl and let proof (rise) for 3 hours.
8. Grease a 9x5” loaf pan well.
9. Gently deflate the risen dough (I basically stirred it down) and scrape into the pan, doing your best to get an even layer.
10. 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).
11. Preheat the oven to 400°F.
12. Place the bread in the oven and immediately reduce the temperature to 350°F.
13. Bake the bread for 45-55 minutes, tenting it with foil after 30 minutes.
14. When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.
15. Turn it out of the pan immediately and cool completely on a rack before slicing.
|
|