Soaked Multigrain Sourdough Bread Recipes

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

Ingredients

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.

SOAKED MULTIGRAIN SOURDOUGH BREAD

Soaked Multigrain Sourdough Bread image

Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the sourdough flavour. It is dense, grainy, and delicious! Recipe #384672 is a mixture that is my mock up of the product by the same name on King Arthur's website. If you don't want to make the entire recipe, you may add 2 tbsp each of rye flakes, wheat flakes, whole oat groats, millet, seven-grain cereal, flax seeds, and sunflower seeds, plus 1 tbsp each of poppy and sesame seeds.

Provided by Katzen

Categories Sourdough Breads

Time P1DT40m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups proofed sourdough starter
3/4 cup harvest grain blend for bread (see above)
2 tablespoons butter or 2 tablespoons olive oil
1/2 cup milk
1 teaspoon salt
1/4 cup honey
2 cups multi-grain flour
1 cup whole wheat flour
1/2-1 cup all-purpose flour (as needed)
harvest grain blend for bread, for sprinkling on top of loaf, if desired

Steps:

Mix proofed sourdough starter and Harvest Grain Blend, cover, and let soak 2-8 hours.
Combine all ingredients, adding additional flour if necessary. (This can be done in a breadmaker, set to the dough setting.).
Allow dough to rest 30 mintues. Fold, like a letter, making three folds, turning the dough 90 degrees in between turns.
Place dough in a lightly oiled bowl, turning to coat; cover and place in fridge for 6-8 hours. **You may omit this step if time does not permit it.**.
Shape dough into a loaf, and place in greased (PAM'd) loaf pan, or on a cookie sheet sprinkled with cornmeal.
Allow to rise until doubled in bulk, approximately 3 hours. If using more of the grain blend for topping, spray loaf with water, and sprinkle topping on, adding a even but light layer. Slash 2-3 1/2" deep slashes on top of loaf.
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.

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