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.
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Atukunda Shinah
[email protected]This bread is amazing! It's easy to make and it tastes delicious. The crust is crispy and the crumb is soft and fluffy. The flavor is perfect, with a hint of sweetness and tang. I highly recommend this recipe.
ARFINSADIK Hasan
[email protected]This bread is a keeper! The bread is beautiful and delicious. The crust is crispy and the crumb is soft and chewy. The flavor is perfect, with a hint of sweetness and tang. I will definitely be making this bread again and again.
Chris Staggs
[email protected]I've tried many sourdough recipes, but this one is by far the best. The bread is light and airy, with a perfect crust. The flavor is complex and delicious, with a hint of sweetness and tang. I highly recommend this recipe!
Julieanme Flesmam
[email protected]This bread is amazing! It's the perfect combination of chewy and crusty. The flavor is out of this world. I will definitely be making this bread again.
elian rosado
[email protected]I love this recipe! The bread is delicious and it's so easy to make. I've made it several times now and it's always a hit with my family and friends.
Ismael Hern√°ndez Ordenes
[email protected]This bread is a winner! It's easy to make and it tastes amazing. The crust is crispy and the crumb is soft and fluffy. The flavor is perfect, with a hint of sweetness and tang. I highly recommend this recipe.
Atinuke Lawal
[email protected]I'm so glad I found this recipe! I've been looking for a good multigrain sourdough bread recipe for ages. This one is perfect. The bread is delicious and healthy, and it's easy to make. I've already made it twice and I'm sure I'll be making it many m
Shirley Hildrieth
[email protected]This recipe is a keeper! The bread is beautiful and delicious. The crust is crispy and the crumb is soft and chewy. The flavor is perfect, with a hint of sweetness and tang. I will definitely be making this bread again and again.
Dilbar janwery
[email protected]This bread is amazing! It's so soft and fluffy, and the flavor is out of this world. The sunflower seeds add a nice touch of crunch. I will definitely be making this bread again.
Sabina Kgobe
[email protected]I've tried many sourdough recipes, but this one is by far the best. The bread is light and airy, with a perfect crust. The flavor is complex and delicious, with a hint of sweetness and tang. I highly recommend this recipe!
The Diy Club with Nancy
[email protected]This bread is delicious! The multigrain flour gives it a great texture and the sunflower seeds add a nice crunch. I also love the tang from the sourdough starter.
Kelly “lady kellina” Cain
[email protected]I love this recipe! It's so easy to follow and the bread always turns out great. I've made it several times now and it's always a hit with my family and friends.
Ember Jones
[email protected]Just made this bread and it turned out perfect! The crumb is soft and fluffy, and the crust is crispy. The flavor is amazing, with a hint of sweetness from the honey and a tang from the sourdough starter. Will definitely be making this again.
GRA Nawab
[email protected]This multigrain sunflower sourdough bread is a true masterpiece! The combination of grains and sunflower seeds gives it a delightful texture, while the sourdough starter lends a wonderfully tangy flavor. I highly recommend this recipe to anyone looki