Best 2 Soaked Multigrain Sourdough Bread Recipes
Soaked multigrain sourdough bread is a delicious and healthy bread that is made with a combination of whole grains and sourdough starter. This type of bread is a great source of fiber, protein, and vitamins, and it has a slightly tangy flavor. Soaked multigrain sourdough bread can be made with a variety of different grains, including wheat, rye, barley, and oats, and it can be customized with different seeds and nuts. The process of making soaked multigrain sourdough bread is relatively simple, but it does take some time. However, the end result is a delicious and nutritious bread that is perfect for any meal.
Here are our top 2 tried and tested recipes!
MULTIGRAIN SOURDOUGH BREAD
A staple here now that I use Sourdough primarily. Feel free to change the sunflower seeds for other seeds or nuts, and the millet for quinoa or amarynth or other grain. Again, thanks to Donna for her basic recipe on which this was based. Cook time does not include bread machine processing time.
Provided by Katzen
Categories Sourdough Breads
Time 45m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Measure all ingredients into bread machine pan, in order that they are listed. Set machine for dough cycle and start.
- At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
- Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. Alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
- Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
- NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
SOAKED MULTIGRAIN SOURDOUGH BREAD
Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the sourdough flavour. It is dense, grainy, and delicious! Recipe #384672 is a mixture that is my mock up of the product by the same name on King Arthur's website. If you don't want to make the entire recipe, you may add 2 tbsp each of rye flakes, wheat flakes, whole oat groats, millet, seven-grain cereal, flax seeds, and sunflower seeds, plus 1 tbsp each of poppy and sesame seeds.
Provided by Katzen
Categories Sourdough Breads
Time P1DT40m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix proofed sourdough starter and Harvest Grain Blend, cover, and let soak 2-8 hours.
- Combine all ingredients, adding additional flour if necessary. (This can be done in a breadmaker, set to the dough setting.).
- Allow dough to rest 30 mintues. Fold, like a letter, making three folds, turning the dough 90 degrees in between turns.
- Place dough in a lightly oiled bowl, turning to coat; cover and place in fridge for 6-8 hours. **You may omit this step if time does not permit it.**.
- Shape dough into a loaf, and place in greased (PAM'd) loaf pan, or on a cookie sheet sprinkled with cornmeal.
- Allow to rise until doubled in bulk, approximately 3 hours. If using more of the grain blend for topping, spray loaf with water, and sprinkle topping on, adding a even but light layer. Slash 2-3 1/2" deep slashes on top of loaf.
- Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
- NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Tips:
- Using a variety of grains in your sourdough bread adds depth of flavor and texture. Popular grains for sourdough include wheat, rye, barley, and oats.
- Soaking the grains before milling helps to improve their flavor and nutritional value. It also makes them easier to digest.
- If you don't have a grain mill, you can purchase pre-milled grains from a health food store or online.
- The hydration level of your sourdough dough is important. A higher hydration level will result in a softer, more open crumb. A lower hydration level will result in a denser, chewier crumb.
- The fermentation time of your sourdough dough also affects the flavor and texture of the bread. A longer fermentation time will result in a more sour flavor and a more open crumb.
- Baking your sourdough bread in a Dutch oven helps to create a crispy crust and a moist interior.
Conclusion:
Soaked multigrain sourdough bread is a delicious and nutritious bread that is easy to make at home. By following these tips, you can create a beautiful and flavorful loaf of bread that your family and friends will love.
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