Best 3 Multigrain Sourdough Bread Recipes
Indulge in the symphony of flavors and textures with our Multigrain Sourdough Bread, a harmonious blend of whole wheat, rye, and spelt flours, kissed by the tangy sourdough starter. This artisan bread boasts a captivating crust, a chewy crumb, and a symphony of nutty, earthy flavors that dance on your palate.
Our Multigrain Sourdough Bread is not just a loaf of bread; it's a culinary masterpiece that elevates your everyday meals into extraordinary experiences. Whether you're savoring it as toast with your favorite toppings, crafting the perfect sandwich, or simply relishing it on its own, this bread promises to tantalize your taste buds and leave you craving more.
But we don't stop at just one recipe. This article is a treasure trove of sourdough bread variations, each with its unique character and charm. Dive into the rustic world of our Sourdough Boule, a classic and versatile bread that forms the foundation of many culinary creations. Experience the magic of our Sourdough Sandwich Bread, perfectly sliced for your favorite fillings. And for those who love a hearty and flavorful loaf, our Whole Wheat Sourdough Bread is a must-try.
So, if you're ready to embark on a sourdough bread-baking adventure, let our recipes guide you through the process, step by step. We'll introduce you to the art of sourdough starter creation, provide detailed instructions for each bread type, and share tips and tricks to ensure your homemade loaves turn out perfect every time. Happy baking, and may your kitchen be filled with the delightful aroma of freshly baked sourdough bread!
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
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
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
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.
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.
Provided by Katzen
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
- Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
- Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
- Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
- If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.
Tips:
- Use a variety of grains: This will give your bread a more complex flavor and texture. Some good options include whole wheat flour, rye flour, barley flour, and oats.
- Soak your grains overnight: This will help to break down the starches and make the bread more digestible. To do this, simply combine the grains with an equal amount of water and let them sit overnight at room temperature.
- Use a sourdough starter: Sourdough is a natural leavening agent that gives bread a tangy flavor. To make a sourdough starter, simply combine equal parts flour and water in a jar and let it sit at room temperature for 5-7 days, stirring it once or twice a day. Once the starter is active, you can use it to make bread.
- Knead the dough properly: Kneading the dough helps to develop the gluten, which gives bread its structure. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: This will help the dough to double in size. A good place to let the dough rise is in a turned-off oven with a bowl of hot water placed inside.
- Bake the bread at a high temperature: This will give the bread a crispy crust. Bake the bread at 450 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
Conclusion:
Multigrain sourdough bread is a delicious and healthy bread that is easy to make at home. By following the tips above, you can make a loaf of bread that is sure to impress your family and friends.
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