Ingredients: |
Ingredients:
6 Cups of sourdough starter (which you will feed for 2 days- directions below!)
2 ¼ Cups sour milk, kefir, buttermilk, or watered-down yogurt
4 Cups of King Arthur whole wheat flour
2 Cups of mixed seeds (options: flax, millet, sunflower seeds, poppy seeds, quinoa)
5 Cups of King Arthur all-purpose flour
½ Cup of lard, coconut oil, or butter (plus 2 Tbls for pans, and 3 Tbls for the tops after baking)
4 ½ tsp of sea salt
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Directions: |
Directions:BEFORE YOU START! Feeding your sourdough starter:
Day 1, First Feeding: 5:00 or 6:00 pm
In a mixing bowl, add 2 Cups of sourdough starter. To the starter add 2/3 Cup of bread flour and 1/2 Cup of water. Stir the mixture well. Cover the bowl with a tea towel, leaving it on the countertop until 10:00 or 11:00 pm that evening.
Day 1, Second Feeding: 10:00 or 11:00 pm
To the starter add another 1 1/4 Cup of bread flour, along with 1 Cup of water. Stir well. Replace the tea towel over the bowl, and leave the mixture on the countertop until tomorrow morning.
Day 2, Third and Final Feeding: 8:00 or 9:00 am
Finally, add another 2 1/2 Cups of bread flour to the starter. Next, add 2 more Cups of water. Stir the sourdough starter well until everything is completely combined. Your sourdough starter is now ready to make bread!
Sourdough Multigrain Loaf Directions
In a large bread bowl, add 6 Cups of your prepared sourdough starter from above. There should be extra starter, which can be stored in a mason jar with a lid in the fridge for another time.
To the 6 Cups of starter, add 2 Cups of mixed seeds and grains. We like to use flax, millet, sunflower seeds, poppy seeds, and quinoa. That is totally up to you!
Next up, add 4 Cups of whole wheat flour to the mix. Following the whole wheat flour, add the 2 1/4 Cups of sour milk, kefir, buttermilk or watered-down yogurt.
Add 5 Cups of King Arthur all-purpose flour to the bowl next. Finally, add 1/2 Cup of lard, coconut oil, butter or some other natural fat to the bread mixture.
Get your hands dirty!
Now is the time to get your hands in the bowl and start combining all of these beautiful ingredients! Be sure to rub everything together well, making sure to break up the fat so that its evenly distributed throughout.
Kneading the Dough
Once all of the ingredients are combined, remove the dough from the bowl and begin to knead it well for at least 5 minutes.
Add the salt. After kneading the dough for 5 minutes or so, flatten it slightly, and then sprinkle the 4 1/2 teaspoons of salt over the top. Begin to knead the dough again to evenly distribute the salt throughout the dough. You will want to knead for at least another 5 minutes. DO NOT ADD THE SALT before this step!
Allow the Dough to Rise
The sourdough bread dough is now well kneaded, and it should be smooth and bouncy. Cover the dough with your choice of fat so that it does not stick to the bowl. We used lard. Place the greased dough back into the large bread bowl. The bowl should now be covered with plastic wrap, and a tea towel.
Allow the dough to rise on the countertop until about 7:00 pm that evening.
7:00 pm: The Dough Has Risen!
By 7:00 pm your dough should have risen to about double its original size. Remove the risen dough from the bowl, and begin to divide it evenly into thirds. This is not an exact science. You can eyeball the sizes, or you can also use a scale to make sure the three loaves are all the same size.
Grease the bread pans. Be sure to grease each of the bread pans well with lard, coconut oil, or butter.
Begin to knead the three loaves into shape. With a rolling motion, push and pull the dough back and forth, pinching the edges into the middle. The pinched edges should come together tightly, while the bottom becomes smooth and taut. Place each loaf gently into the prepared pans, seam side down, smooth side up.
A Second Rise in the Bread Pans
Once loaves are placed in the pans, grease the top of each loaf with fat, then place the pans into a cool oven. Cover the pans with plastic wrap and a tea towel. Turn on the oven light (for a bit of heat), and then close the oven door. Allow the loaves to rise for another 2 hours in the oven.
Time to Bake the Sourdough Bread
The loaves have risen for 2 hours and should be ready to bake. Remove the loaves from the oven, along with the tea towel and plastic wrap. Pre-heat the oven to 375 degrees.
Place the 3 multigrain sandwich loaves in the 375 degree oven for 55 minutes.
After 55 minutes the bread should be perfectly golden. Remove the loaves and smear each with a layer of butter. Finally, remove the loaves from their pans and place each on a cooling rack to cool completely. |
This recipe for Multigrain Sourdough Bread is from