Multigrain Sunflower Sourdough Bread Recipes

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MULTIGRAIN SOURDOUGH BREAD



Multigrain Sourdough Bread image

A staple here now that I use Sourdough primarily. Feel free to change the sunflower seeds for other seeds or nuts, and the millet for quinoa or amarynth or other grain. Again, thanks to Donna for her basic recipe on which this was based. Cook time does not include bread machine processing time.

Provided by Katzen

Categories     Sourdough Breads

Time 45m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 8

2 cups proofed sourdough starter
2 tablespoons butter or 2 tablespoons olive oil
1/2 cup milk
1 teaspoon salt
1/4 cup honey
1/2 cup sunflower seeds
1/2 cup amaranth or 1/2 cup quinoa
3 1/2 cups multi-grain flour (I use Robin Hood Best for Multigrain)

Steps:

  • Measure all ingredients into bread machine pan, in order that they are listed. Set machine for dough cycle and start.
  • At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
  • Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. Alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
  • 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.

MULTIGRAIN SEEDED BREAD



Multigrain Seeded Bread image

Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups whole wheat flour
¾ cup all-purpose flour
1 (.25 ounce) package active dry yeast
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
⅓ cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

Steps:

  • In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
  • In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
  • Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
  • Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
  • When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g

MULTIGRAIN SUNFLOWER SOURDOUGH BREAD



Multigrain Sunflower Sourdough Bread image

Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.

Provided by Katzen

Categories     Sourdough Breads

Time P1DT50m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 10

1 teaspoon granulated sugar
1 cup warm water
1/4 cup sourdough starter
1 cup multigrain whole wheat bread flour
4 1/2 cups multigrain whole wheat flour (or combination of multigrain, whole wheat, and white)
2 tablespoons honey
1 1/2 teaspoons sea salt
1 cup warm water
1/2 cup sunflower seeds
seven-grain cereal

Steps:

  • Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
  • Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
  • Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
  • Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
  • If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

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