Multigrain Sourdough Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Multigrain Sourdough Bread calories by ingredient
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Introduction

This hearty loaf is packed full of texture and flavour - with almost every seed under the sun, whole grains, Craisins and sourdough starter! It makes delicious toast and thanks to the chia seeds stays moist for days. This hearty loaf is packed full of texture and flavour - with almost every seed under the sun, whole grains, Craisins and sourdough starter! It makes delicious toast and thanks to the chia seeds stays moist for days.
Number of Servings: 16

Ingredients

    Soaker
    20g millet
    20g bulgur
    15g whole flax seeds
    30g kamut kernels
    15g poppy seeds
    15g chia seeds
    10g black quinoa
    15g black sesame seeds
    15g amaranth
    55g Craisins
    ---
    Dough
    2/3 cup recently fed sourdough starter
    3/4 cup lukewarm water
    3 tbsp brown sugar
    3/4 cup unbleached bread flour (plus more for kneading)
    1/4 cup potato flour (not potato starch)
    1/4 cup teff flour
    1 2/3 cups whole wheat bread flour
    2 tsp instant yeast
    2 tbsp toasted sesame oil
    1/2 tbsp salt

Directions

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 1/2-1over the rim of the pan (about 1-1 1/2 hours).
Preheat the oven to 400F.
Place the bread in the oven and immediately reduce the temperature to 350F.
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 190F 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.

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