MULTIGRAIN SUNFLOWER SOURDOUGH BREAD
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.
Provided by Katzen
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
- Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
- Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
- Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
- If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.
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Laurent de Giorgio
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
md mdhumayunkabir
[email protected]I'm not a fan of sourdough bread. But I'm willing to try this recipe because it looks so good.
Ezun Abbas
[email protected]I'm going to make this bread for my next party. It looks like it would be a hit!
Malik Fasial maan
[email protected]This bread looks amazing! I can't wait to try it.
Sebitho Seitshiro
[email protected]This recipe is a bit too high in calories for me. I'm going to have to find a healthier alternative.
Ramzo Khan
[email protected]I'm allergic to sunflower seeds. Can I substitute another type of seed?
Amount Rothschild
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.
Aymen Elwardi
[email protected]I'm not sure about the multigrain flour. I might try it with all-purpose flour instead.
Sean Justg
[email protected]This bread is perfect for a healthy breakfast or lunch. It's also great for sandwiches and toast.
Oyetunji oluwatosin
[email protected]I'm going to try this recipe next time I make sourdough bread. It looks delicious!
Yung Dickbanz
[email protected]This bread is a great way to use up leftover multigrain flour. It's also a great source of fiber and protein.
song status
[email protected]I'm not a huge fan of sourdough bread, but this recipe changed my mind. The multigrain flour and sunflower seeds make it really flavorful and interesting.
Kadence Losee
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The bread turns out perfectly every time.
Badshah Brohi
[email protected]This bread is delicious! I love the nutty flavor of the sunflower seeds. It's perfect for sandwiches or toast.
Sahal Sandhu
[email protected]I've been baking sourdough bread for years, and this is one of the best recipes I've tried. The multigrain flour and sunflower seeds give it a great flavor and texture.
Nabadda Josephine
[email protected]This multigrain sunflower sourdough bread is amazing! The texture is perfect, the flavor is complex and nutty, and the crust is wonderfully crispy. I'm so glad I tried this recipe.