Multigrain Sourdough Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Soaker20g millet20g bulgur15g whole flax seeds30g kamut kernels15g poppy seeds15g chia seeds10g black quinoa15g black sesame seeds15g amaranth55g Craisins---Dough2/3 cup recently fed sourdough starter3/4 cup lukewarm water3 tbsp brown sugar3/4 cup unbleached bread flour (plus more for kneading)1/4 cup potato flour (not potato starch)1/4 cup teff flour1 2/3 cups whole wheat bread flour2 tsp instant yeast2 tbsp toasted sesame oil1/2 tbsp salt
The night before you want to bake the bread, combine all the soaker ingredients in a bowl and cover with enough cool water to rise 1” above the mixture. Cover with plastic wrap and let stand at room temperature overnight.
For bread, combine starter, water and sugar in the bowl of a stand mixer until well mixed.
Add the flours and yeast and knead with the dough hook for 5 minutes.
Add the oil and salt and knead 2 minutes.
Drain any excess water from the soaker and add the contents to the bowl.
Knead for 12 minutes on medium-low speed. Dough will be very moist, but add no more than 1/4 cup extra flour.
Cover bowl and let proof (rise) for 3 hours.
Grease a 9x5” loaf pan well.
Gently deflate the risen dough (I basically stirred it down) and scrape into the pan, doing your best to get an even layer.
Cover lightly with a piece of greased plastic wrap and allow it to rise until it is about 1/2-1”over the rim of the pan (about 1-1 1/2 hours).
Preheat the oven to 400°F.
Place the bread in the oven and immediately reduce the temperature to 350°F.
Bake the bread for 45-55 minutes, tenting it with foil after 30 minutes.
When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.
Turn it out of the pan immediately and cool completely on a rack before slicing.
Serving Size: makes one 9x5" loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
For bread, combine starter, water and sugar in the bowl of a stand mixer until well mixed.
Add the flours and yeast and knead with the dough hook for 5 minutes.
Add the oil and salt and knead 2 minutes.
Drain any excess water from the soaker and add the contents to the bowl.
Knead for 12 minutes on medium-low speed. Dough will be very moist, but add no more than 1/4 cup extra flour.
Cover bowl and let proof (rise) for 3 hours.
Grease a 9x5” loaf pan well.
Gently deflate the risen dough (I basically stirred it down) and scrape into the pan, doing your best to get an even layer.
Cover lightly with a piece of greased plastic wrap and allow it to rise until it is about 1/2-1”over the rim of the pan (about 1-1 1/2 hours).
Preheat the oven to 400°F.
Place the bread in the oven and immediately reduce the temperature to 350°F.
Bake the bread for 45-55 minutes, tenting it with foil after 30 minutes.
When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.
Turn it out of the pan immediately and cool completely on a rack before slicing.
Serving Size: makes one 9x5" loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 175.1
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 3.1 g
- Protein: 5.2 g
Member Reviews