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Making Multigrain Sourdough Bread is a rewarding process that combines the tangy flavor of sourdough with the hearty texture of whole grains. Here’s a step-by-step recipe:
Ingredients
For the Starter:
- ½ cup active sourdough starter (fed and bubbly)
- ½ cup water (room temperature)
- ½ cup whole wheat flour
For the Bread:
- 2 ½ cups bread flour
- 1 cup whole wheat flour
- ½ cup rolled oats (or a mix of rolled grains)
- ⅓ cup sunflower seeds, pumpkin seeds, or flaxseeds (optional)
- 1 ¼ tsp salt
- 1 cup water (room temperature)
- 1 tbsp honey or maple syrup (optional, for sweetness)
- ½ cup sourdough starter (prepared above)
Instructions
1. Prepare the Sourdough Starter:
- Combine the sourdough starter, water, and whole wheat flour in a bowl. Mix well, cover, and let it sit at room temperature for 4-6 hours, or until bubbly and active.
2. Make the Dough:
- In a large bowl, combine the bread flour, whole wheat flour, oats, seeds (if using), and salt.
- In a separate bowl, mix the water, sourdough starter, and honey or maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until a rough dough forms. Cover and let it rest for 30 minutes (autolyse).
3. Knead and Stretch:
- After the rest period, knead the dough for 8-10 minutes by hand or with a stand mixer until smooth and elastic.
- Alternatively, use the stretch-and-fold method:
- Every 30 minutes, stretch one side of the dough and fold it over, repeating on all four sides. Do this 3-4 times over a 2-hour period.
4. Bulk Fermentation:
- Cover the bowl with a damp towel and let the dough rise at room temperature for 4-6 hours, or until it has nearly doubled in size.
- Alternatively, refrigerate overnight for a slow, cold fermentation (this enhances the flavor).
5. Shape the Dough:
- Turn the dough onto a floured surface, shape it into a round or oval loaf, and place it into a floured banneton or bowl lined with a towel.
- Cover and let it proof for 1-2 hours at room temperature, or refrigerate overnight for a slower proof.
6. Bake the Bread:
- Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
- Carefully turn the dough out onto parchment paper and score the top with a sharp knife or lame.
- Transfer the dough (on parchment) into the preheated Dutch oven. Cover and bake for 20 minutes.
- Remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown.
- If using a baking stone, add a pan of water to the oven to create steam for the first 20 minutes.
7. Cool and Serve:
- Allow the bread to cool completely on a wire rack before slicing. This helps set the crumb and improves flavor.
Tips
- Hydration: Adjust the water slightly depending on the flour and grains used; multigrain doughs tend to need more hydration.
- Starter Care: Ensure your sourdough starter is active and bubbly before beginning.
- Customization: Add dried fruits, nuts, or different grains for variety.
Enjoy the hearty and tangy flavors of your homemade Multigrain Sourdough Bread! 🍞
