Using our favorite sourdough recipe, we added grains and few extra ingredients and came up with an excellent sandwich bread.
Ingredients
- 300 g active sourdough starter See Notes
- 130 g multi grain cereal we used Red River
- 500 g Water boiling
- 250 g whole wheat flour
- 750 g unbleached flour
- 600 g Water
- 15 g salt
- 45 g softened butter
- 25 g maple syrup or brown sugar
Servings: loaves
Instructions
- Combine cereal grains with 500 g of boiling water.
- Let sit until cool, drain and discard water.
- Combine all ingredients into large mixing bowl.
- Mix ingredients with wooden spoon or hands until combined and shaggy.
- Do a stretch and fold.
- Let dough rest and repeat 2 more times after 30 minutes each.
- Cover with plastic wrap or a damp tea towel and let sit overnight or for up to two days in the refrigerator.
- Scoop dough out onto an unfloured surface, divide in half before forming into loaves.
- Place in lightly greased bread pans.
- Let rise until doubled, it may take all day.
- Preheat oven to 350 F.
- Bake for 40 minutes, rotate loaves and continue baking until internal temperature is between 190 and 200 degrees F.
- Let cool completely before slicing.
Recipe Notes
Feed the night before with a 1:2:2 ratio. 75 g of starter plus 150 g flour plus 150 g water. Let rise overnight till nice and bubbly. Amount will be close.
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