Multigrain Bread Extraordinaire
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
---Soaker---1 oz millet1 oz. buckwheat groats.5 oz quinoa (or amaranth)2 fl oz hot water---Dough---6 oz refreshed whole wheat sourdough starter1 oz (by weight) honey1.5 oz whole wheat flour1 oz skim milk powder10 oz bread flour1 1/2 tsp salt3 tbsp cooked brown rice or polenta1.5 oz hulled sunflower seeds1 oz hulled pumpkin seeds4 fl oz warm buttermilkPoppy seeds for topping
The night before you want to bake, combine all the "soaker" ingredients in a small bowl. Allow to stand at room temperature for 12 hours.
Combine the sourdough starter, warm water, honey, whole wheat flour and skim milk powder in the bowl of a stand mixer, mixing well. Cover and let stand 3-4 hours.
Combine the bread flour and salt in a separate bowl. Set aside.
Mix the brown rice, sunflower seeds and pumpkin seeds into the soaker mixture. Add the buttermilk.
With the mixer running, add half the flour to the starter blend, followed by all the buttermilk mixture.
Add the remaining flour and increase the speed to medium.
Knead for 9-12 minutes, until smooth.
Place into an oiled bowl, turning to grease the top.
Cover and allow to rise until doubled, 3-4 hours.
Deflate dough gently and shape into a loaf or individual buns.
Place into a lightly greased 9x5" loaf pan or two lined baking sheets.
Cover and allow to rise until almost doubled, 1 1/2-2 hours.
Preheat oven to 350F.
Lightly mist dough with water and sprinkle with sesame seeds.
Bake loaf for 45-50 minutes (buns 20-25 minutes), until hollow-sounding when tapped on the bottom.
Cool completely before slicing.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the sourdough starter, warm water, honey, whole wheat flour and skim milk powder in the bowl of a stand mixer, mixing well. Cover and let stand 3-4 hours.
Combine the bread flour and salt in a separate bowl. Set aside.
Mix the brown rice, sunflower seeds and pumpkin seeds into the soaker mixture. Add the buttermilk.
With the mixer running, add half the flour to the starter blend, followed by all the buttermilk mixture.
Add the remaining flour and increase the speed to medium.
Knead for 9-12 minutes, until smooth.
Place into an oiled bowl, turning to grease the top.
Cover and allow to rise until doubled, 3-4 hours.
Deflate dough gently and shape into a loaf or individual buns.
Place into a lightly greased 9x5" loaf pan or two lined baking sheets.
Cover and allow to rise until almost doubled, 1 1/2-2 hours.
Preheat oven to 350F.
Lightly mist dough with water and sprinkle with sesame seeds.
Bake loaf for 45-50 minutes (buns 20-25 minutes), until hollow-sounding when tapped on the bottom.
Cool completely before slicing.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 224.4
- Total Fat: 3.6 g
- Cholesterol: 1.1 mg
- Sodium: 101.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 3.1 g
- Protein: 8.1 g
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