Multigrain Seeded Sourdough:
Multigrain Seeded sourdough! This picture shows this recipe split into 2 small loaves!
If you like Feingold’s Multigrain Sourdough Bread, you’ll love this one! It’s a delicious & healthy sourdough bread with amazing flavor! It also freezes really well sliced, so you can pull out a slice for lunch whenever you want! The process is almost the same as making a standard loaf of sourdough bread!
Just a few things to notice:
1) The Seeds:
There is a seed "soaker”- this means that the seeds are soaked before they are added to the dough. By soaking them, the seeds get soft, and don’t have a ‘crunch’ in your loaf:) You can soak them in boiling water for a 1/2 hour, or with room-temp water- overnight. Either way, most of the water should be absorbed by the time your seeds are finished soaking!
Feel free to adapt the seeds to your liking! You can leave out any seeds you don’t care for and try other seeds too!
2) the process:
This dough has less starter, so it takes longer to rise. After doing the stretch and folds, it rises for 8-10 hours. So the best times to make this recipe are either in the morning (and you’ll shape it at night) or in the evening - and let it rise overnight!
For this recipe, the fridge proofing (that’s when it’s shaped already) is optional! You can bake it just a 1/2 hour after shaping! I’ve tried it with the fridge proof and without and both were delicious!
This loaf is one full recipe! 500 g!
Multigrain seeded sourdough bread
Servings: 1 large loaf
Ingredients:
For the Seed Soaker:
65 g Quinoa (you can do red or white)
12 g Flax Seed
25 g Hulled Sunflower Seeds
8 g Sesame Seeds
5 g Poppy Seeds
155g Hot Water (or soak the grains and seeds overnight in room temperature water)
For the Dough:
50 g Active Sourdough Starter
300 g Warm Water
50 g Maple Syrup/honey
400 g Flour
100 g Whole wheat flour
16 g Salt
Instructions:
For the Soaker:
In a mixing bowl, combine quinoa, flax seeds, sunflower seeds, sesame seeds, poppy seeds, and hot water. Set aside.
For the Dough:
In a Large Mixing Bowl, combine the starter, water,maple syrup/honey, flours, and salt and mix with a spoon. If the dough is not coming together, mix by hand, folding and pushing the dough until the flour is fully incorporated and no dry bits are present (It might take longer to mix than the traditional sourdough recipe)
Cover bowl with a towel and let rest for 30 minutes
After the dough has rested, mix in the seed soaker (most/all of the water should be absorbed). To do this, dump the soaker on top of the dough and begin pushing and folding the dough over and on top of itself, incorporating the ingredients of the soaker (while still in the bowl). Do this for about 1-2 minutes or until the soaker is evenly distributed in the dough. The soaker will incorporate more through the stretch and folds! The dough will be stiff, wet, and sticky!
Allow the dough to rest for 30 minutes, then stretch and fold! Repeat 3 more times, if time allows. Otherwise, you can begin bulk fermentation here!
Bulk Rise: Cover the bowl with a towel/bowl cover and allow to rise 8-10 hours, until doubled in size. (It’s much longer than a traditional sourdough-you can either do this overnight, or in the morning!)
Dump and Shape: the dough as you would with a standard loaf! You can make one 500g loaf or 2 smaller 250 g loafs!
Place the dough into the bowl/banneton, bottom side up. Sprinkle the bottom of the dough with a dusting of flour, cover.
Now, you can either:
1) cover the bowl with a towel, and let it rest for 30 minutes to 45 minutes while your oven preheats, then bake!
2) Stick it in the fridge and bake it whenever you’re ready!
Bake your loaf! place your Dutch oven in your oven and preheat to 240/450 degrees. When your oven is preheated, flip over your banneton/bowl onto a piece of parchment paper, cut a slit, and place in your Dutch oven
Bake for 30 min covered and 15 min uncovered.
Enjoy!
LET ME KNOW IF YOU HAVE ANY QUESTIONS! RAIZY@SOURDOUGHFORSTARTERS.NET
