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| Main | Soft and Crusty Seeded Multigrain Sourdough Bread |
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| Soft and Crusty Seeded Multigrain Sourdough Bread submitted by Mom Johnson |
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Description
In our sourdough phase of life, we found this multigrain version to be one of our favorites.....maybe even THE favorite recipe! From Vanilla and Bean! I add chopped dried fruit for even more flavor!
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Directions
For the soaker:
In a medium bowl, add all the soaker ingredients and pour hot water over, stir and set aside.
For the dough:
In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and the salt. Mix first with a fork, then by hand, mixing, pushing and folding the dough until the flour is fully incorporated and no dry bits are left, about 3-4 minutes. The dough will be sticky. Cover the bowl with a damp towel and let rest for 30 minutes.
Incorporate the soaker:
After the dough has rested, mix in the soaker. Dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the soaker ingredients. Do this for 1-2 minutes or until the soaker is evenly distributed in the dough. Again, this dough will be wet and sticky! Set a timer for 30 minutes and allow the dough to rest for 30 minutes.
Fold the dough: After the dough has rested, fold the dough. Do "stretch and folds" around the dough. Repeat every 30-45 minutes 3-4 times more.
Bulk fermentation rise: After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature. This will take 8-10 hours but sometimes up to 12-14 hours (depends on household temperature/weather!). The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken and has about doubled in size.
Shape the dough: With moist fingers, take a portion of the dough, gently stretch it toward you and fold it over towards the center, pressing it down gently. Repeat this process until you work the dough all the way around. Let it rest 10 minutes.
At this point, many people place the dough into a bowl or banneton and let it rise/rest for another 30 minutes. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size.
Preheat the oven to 450 degrees. Place rack in the center of the oven. I also place 1-2 cookie sheets on the lower rack to prevent the bread from getting too dark on the bottom of the pan. Cut a sheet of parchment paper large enough (plus extra to pick up the bread) to fit the size of the baking pan you use to bake the bread.
Score the dough about 1/2 inch deep in the "decoration" that you like!
Transfer bread to your baking vessel and add the lid. Bake, lidded for 20-25 minutes. Remove lid and continue to bake for another 30-35 minutes. Transfer to a wire rack and cool for at least 1 hour before slicing! Store at room temperature, cut side down.
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Printable Version
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Ingredients
 For the soaker:
1/4 cup 10 grain cereal
3 T. rolled oats (not quick cooking)
2 T. quinoa (any color or mixed)
2 T. flax seeds
2 T. hulled unsalted sunflower seeds
(1/3 - 1/2 cup chopped dried apricots, cranberries or other dried fruit, optional)
3/4 cup hot water
For the dough:
1/4 cup (50 g) sourdough starter
1 1/3 cup (300 g) warm water
2 1/2 T. (50 g.) maple syrup (I used Costco's Bourbon Barrel maple syrup!)
3 cups (400 g.) bread flour
1/2 cup plus 1 T. (100 g.) whole wheat flour
2 tsp. (16 g) fine sea salt
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