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.
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Bawar Khan
[email protected]I'm allergic to nuts. Can I substitute another ingredient for the walnuts?
Santosh Channel
[email protected]This recipe reminds me of the bread my grandmother used to make. I can't wait to try it.
M Main
[email protected]I'm wondering if I can use whole wheat flour instead of all-purpose flour.
Lindelwe Sikhosana
[email protected]I'm excited to try this recipe! It looks delicious.
Malik Farheen
[email protected]This recipe is a bit too complicated for me. I think I'll try a different one.
Lilday1
[email protected]I'm not sure what went wrong, but my bread didn't turn out. The crust was too hard and the crumb was too dense.
Kolisa Mjobo
[email protected]The bread turned out great! The only thing I would change is to add a little more salt. Otherwise, it was perfect.
Amina Begum
[email protected]This bread is amazing! It's so flavorful and has a perfect crust. I will definitely be making this again.
Play Music.
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. I also appreciate that it doesn't require any special equipment.
Hadija Ramadhani
[email protected]This multigrain sourdough bread is a winner! The flavor is rich and complex, with a slightly tangy sourdough tang. The crust is crispy and the crumb is moist and chewy. I've made it several times now and it's always a hit with my family and friends.