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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #sourdough #breads #bread-machine #vegetarian #dietary #yeast #equipment #small-appliance
You'll also love
Mukti Jasi
[email protected]This was my first time making sourdough bread and it turned out great! The recipe was easy to follow and the bread was delicious. I will definitely be making this again.
Psychotina
[email protected]This bread is great! The crust is crispy and the inside is soft and fluffy. I love the taste of the multigrain. It's perfect for sandwiches or just eating with butter and jam.
Radha Gupta
[email protected]I love this recipe! It's so easy to follow and the bread turns out amazing every time. I've been making it for years and it's always a hit with my family and friends.
Marie Ange Bossa
[email protected]This bread is delicious! I've made it several times now and it always turns out perfect. The crust is crispy and the inside is soft and fluffy. Perfect for sandwiches or just eating with butter and jam.