Seeded Multigrain Sourdough Bread Recipes

MULTIGRAIN SOURDOUGH BREAD

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

Multigrain Sourdough Bread image

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.

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)

More about "seeded multigrain sourdough bread recipes"

EASY MULTIGRAIN SOURDOUGH BREAD RECIPE - THE PANTRY …

Web Jul 26, 2020 Mix the water and starter together briefly. Then add your flour and salt and mix altogether with a silicone dough scraper. The dough will …
From pantrymama.com
4.2/5 (33)
Total Time 26 hrs 45 mins
Category Side Dish
Calories 2304 per serving

Before You Start: Before you start this bake, you'll need to soak your seeds and oats in about 100g of water. Only soak pumpkin, sunflower, flax and oats (not poppy seeds, sesame seeds or hemp). Just leave them for around an hour. They will soak up all of the water in this time.
Autolyse: Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour and salt and mix altogether with a silicone dough scraper. The dough will be fairly shaggy and only just brought together (see photo).Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
Adding Your Seeds:After the dough has been through autolyse you will need to add your seeds. If there is still water sitting in the bowl of seeds, drain it off. The seeds will be quite wet but this will help them incorporate into the dough.Put all the seeds and oats into the middle of the bowl and work your way around, folding the dough over the seeds and oats and incorporating them into the dough.Don't worry if your seeds haven't worked through the dough fully, they will be evenly distributed when you complete the stretch and folds.Once the dough has formed into a ball, pop the cling film back on and let it rest for 30 minutes.
Stretch & Folds:Over the next few hours you need to create some structure for your dough by "stretching and folding". Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. You do not have to be exact with time, but you need to do at least 4 sets over 2 hours.

Seeded Multigrain Sourdough Bread Recipes

MULTIGRAIN SOURDOUGH BREAD

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.

More about "seeded multigrain sourdough bread recipes"

EASY MULTIGRAIN SOURDOUGH BREAD RECIPE - THE PANTRY …

SOURDOUGH MULTIGRAIN BREAD WITH SEEDS – EASY NO KNEAD

EASY MULTIGRAIN SOURDOUGH BREAD RECIPE

SEEDED MULTIGRAIN SOURDOUGH BREAD | VANILLA AND BEAN

MULTIGRAIN SOURDOUGH BREAD - NANA'S BEST RECIPES

MULTIGRAIN SOURDOUGH BREAD » LEELALICIOUS

EASY SEEDED SOURDOUGH BREAD RECIPE • HEARTBEET KITCHEN

MULTIGRAIN SOURDOUGH BOULE RECIPE | KING ARTHUR BAKING

SEEDED SOURDOUGH | THE PERFECT LOAF

SEEDED MULTIGRAIN GLUTEN FREE SOURDOUGH BREAD

MULTIGRAIN SOURDOUGH SANDWICH BREAD - SCOTCH & SCONES

SIMPLE MULTIGRAIN BREAD WITH SOURDOUGH DISCARD - ZERO-WASTE CHEF

MULTIGRAIN SOURDOUGH SANDWICH BREAD - BREAD EXPERIENCE

CLAY'S MULTIGRAIN SOURDOUGH SANDWICH BREAD RECIPE - KING ARTHUR …

SIMPLE SOURDOUGH MULTIGRAIN BREAD | HOMEMADE FOOD JUNKIE

EASY SEEDED SOURDOUGH SANDWICH BREAD - BREAD BY ELISE

SOFT MULTIGRAIN SOURDOUGH BREAD - FARMHOUSE ON BOONE

SEEDED WHOLE WHEAT SOURDOUGH BREAD (SMALL BATCH)

SOURDOUGH MULTI GRAIN AND SEED BREAD - WILFRIEDSCOOKING

MULTISEEDED SOURDOUGH LOAF RECIPE | MODERN BAKER - THE HAPPY …

MULTIGRAIN SOURDOUGH SANDWICH BREAD RECIPE | KING ARTHUR BAKING

You'll also love

Related Search