Multi Grain Sourdough Bread
Servings
2loaves
Servings
2loaves
Ingredients
Instructions
  1. Combine cereal grains with 500 g of boiling water.
  2. Let sit until cool, drain and discard water.
  3. Combine all ingredients into large mixing bowl.
  4. Mix ingredients with wooden spoon or hands until combined and shaggy.
  5. Do a stretch and fold.
  6. Let dough rest and repeat 2 more times after 30 minutes each.
  7. Cover with plastic wrap or a damp tea towel and let sit overnight or for up to two days in the refrigerator.
  8. Scoop dough out onto an unfloured surface, divide in half before forming into loaves.
  9. Place in lightly greased bread pans.
  10. Let rise until doubled, it may take all day.
  11. Preheat oven to 350 F.
  12. Bake for 40 minutes, rotate loaves and continue baking until internal temperature is between 190 and 200 degrees F.
  13. 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.