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Multigrain Sourdough

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Multigrain Sourdough is a rustic and flavorful bread that combines the tangy depth of traditional sourdough with the wholesome goodness of multiple grains and seeds. This loaf boasts a chewy crust, airy crumb, and complex flavors, making it a perfect choice for artisan bread lovers seeking a nutritious twist.

Ingredients

  1. 1 cup active sourdough starter (fed and bubbly)
    1 1/2 cups warm water (about 80°F/27°C)
    1 cup whole wheat flour
    1 cup bread flour
    1/2 cup rolled oats
    1/4 cup sunflower seeds
    2 tablespoons flaxseeds
    1 tablespoon chia seeds
    1 1/2 teaspoons salt

Instructions

Mix Dough: In a large bowl, combine sourdough starter and warm water until dissolved. Add whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, chia seeds, and salt. Mix until all ingredients are combined into a shaggy dough.

  1. Autolyse: Cover the bowl and let the dough rest for 30 minutes to hydrate the flour.
  2. Knead and Bulk Fermentation: Perform a series of stretch and folds every 30 minutes over 2 hours to develop gluten. Then cover and let the dough ferment at room temperature for 4-6 hours until doubled in size.
  3. Shape the Loaf: Turn dough onto a floured surface, shape into a tight round loaf, and place seam-side up in a well-floured banneton or bowl lined with a towel.
  4. Final Proof: Cover and let proof for 2-4 hours at room temperature, or refrigerate overnight for a slower fermentation and enhanced flavor.
  5. Preheat Oven: Place a Dutch oven or heavy oven-safe pot in the oven and preheat to 475°F (245°C).
  6. Bake: Carefully transfer the dough to the hot Dutch oven, score the top with a sharp blade, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deeply golden and crisp.
  7. Cool: Remove the bread from the oven and cool completely on a wire rack before slicing.

Notes

  1. Swap or add grains like millet, quinoa, or rye flour for different textures and flavors.
  2. Sprinkle sesame, poppy, or pumpkin seeds on top before baking.
  3. Mix in fresh rosemary or thyme for an herby twist.
  4. Use 100% whole wheat or rye flour for a denser loaf.
  5. Store bread wrapped in a kitchen towel or paper bag at room temperature for up to 3 days.
  6. Slice and freeze bread in airtight bags for up to 3 months.
  7. Refresh crust by warming in a hot oven (350°F/175°C) for 5-10 minutes.

Nutrition

Find it online: https://thefamilycooking.com/multigrain-sourdough/