Multigrain Sourdough Bread

• 份量: 24 servings
• 活動時間: 30 minutes
• 總時間: 13 hours 15 minutes

食材

1 1/2 cups active sourdough starter

1/4 cup sugar (or 2 tablespoons honey)

1 Tablespoon salt

2 cups water (If you want a shorter rise, add warm water. Longer rise, add cold water.)

2 eggs (optional)

2 cups whole wheat flour (I use fresh ground hard red wheat)

1/3 cup small seeds (such as poppy, sesame, flax, chia or millet)

2/3 cup big seeds (such as sunflower or pumpkin seeds)

4 cups white flour

步驟

Multigrain Sourdough Dough

Mix starter, sugar, salt, water, and eggs well together in a stand mixer or by hand. (I use a Danish dough whisk by hand.)

Add whole wheat flour and all seeds, then add white flour. (This dough is going to be a little stickier than my sourdough sandwich bread recipe, because the seeds and whole wheat take time to soak up all the liquid. It should still be a nice formed dough, just not as smooth.)

Mix it together just enough for there to be no dry flour, then cover and let rest 30 minutes. (This lets the whole wheat soak up the liquid and gives you a taller loaf with a softer inside crumb.)

Now knead it together 15-20 folds, right there in the bowl. It'll still be a little stickier because the seeds take longer to hydrate, but still a nice workable dough, not sloppy at all.

Now, choose your path for first rise depending on your schedule and weather. Warmth speeds up sourdough, cold slows it. This is all on counter unless specified.

Winter Rising

Let the dough sit for 12-18 hours.

Shape it and allow for a second rise of 2-3 hours. (If your house is really nippy in the morning like mine, I often preheat the oven for 2 minutes, with the bread pans in there, turn it off, then let it rise for an hour or two. This way I'm not waiting all day for them to be ready)

Alternative Winter Rising

Let the dough sit for 4-6 hours.

Shape it and put it in fridge for 12-18 hours. (Take it out an hour before baking to come to room temperatures. Our laundry room is fridge-ish temp so we put them back there.)

Before baking when I use this method, I put bread pans in oven, turn oven on for 2 minutes then turn it off. Let sit in warm oven an hour, take out, then preheat oven for baking. This is my current favourite method.

Summer Rising

Let it sit for 6-8 hours.

Shape and rise a second time for 1-2 hours.

Shaping Multigrain Sourdough Bread

After your first rise, it's time to shape! Dump your dough onto a floured surface and divide into two.

Press each piece of dough roughly into a 6x8inch rectangle.

Fold like a letter with long sides in then flip it seam side down to let rest for about 10 minutes. (This is called a preshape/bench rest and makes your loaves taller!)

Prepare your loaf pan by lining with parchment or greasing the pan.

After the bench rest, flip seam side up, press into a rectangle again but this time roll it up, and tuck sides under to make a tidy loaf, then put into the loaf pan.

Let rise for second rise depending on which path you choose. It's not going to be doubled, more like 1 1/2x, noticeably more puffy for sure though.

Baking Multigrain Sourdough Bread

Preheat oven to 425°F.

Using your sharpest knife, slash the loaf by slicing a one inch deep line down the length of the bread. You can get artistic or just leave it at that. This allows the bread to expand and rise in the oven better.

Put pans into oven and bake for 25 min, turn around and then bake 20 more.

Remove bread from oven and put on a cooling rack. Remove from pan and let cool until around room temp. It's hard to wait but I promise its worth it! The bread is still finishing up baking as it cools.

營養

• 卡路里: 166 kcal
• 總脂肪: 3 g
• 飽和脂肪: 0.4 g
• 不飽和脂肪: 3 g
• 反式脂肪: 0.001 g
• 膽固醇: 14 mg
• 鈉: 298 mg
• 總碳水化合物: 29 g
• 膳食纖維: 2 g
• 總糖: 2 g
• 蛋白質: 5 g