Description
This Multigrain Sourdough Sandwich Bread, made with 30% home-milled spelt flour, a mix-grain soaker of ten different grains and seeds, and topped with rolled oats, is a grain-lovers delight.
Ingredients
Units
Scale
For the Dough
- 50 grams (1/4 cup) bubbly 100% hydration sourdough starter
- 300 grams (1 1/4 cups) warm water
- 20 grams (1 tablespoon) honey
- 45 grams (3 tablespoons) melted coconut oil
- 150 grams (1 1/4 cups) home-milled spelt flour
- 350 grams (3 3/4 cups) all-purpose flour
- 9 grams (1 1/2 teaspoons) fine sea salt
For the Multigrain Soaker
- 75 grams (~1/3 cup + 1 Tbsp.) mix of 10 grains and seeds
- 240 grams (1 cup) hot water
- Rolled oats for topping the loaf (optional)
Instructions
- In a large bowl, mix the starter, water, honey, and oil with a dough whisk or fork. Add the flours and salt.
- Mix the dough by hand in the bowl to form a shaggy dough. Cover with a damp towel or plastic wrap and let rest for 30 minutes.
- While the dough is resting, mix the multigrains and hot water in a separate bowl and let rest. Drain thoroughly before using. (I prepared the soaker the evening before, and let the grains soak overnight)
- Add the multigrains to the dough and knead to incorporate. The dough will be pretty wet at first but will begin to come together. Don’t add more flour.
- Cover the bowl with plastic wrap, a damp towel, or bees wrap and let rise until doubled, about 6 hours.
- Place the dough onto a surface lightly sprayed with water, and press it out to a rectangle. Roll the dough into a log and place it into an oiled 9 inch by 5 inch loaf pan, seam side down. Cover loosely with plastic wrap, or bees wrap, and let rest until the dough has crested one inch above the rim of the pan, 1 to 2 hours. (After 2 hours, my dough had barely reached the top of the rim, but it rose very nicely during the bake cycle.)
- Heat your oven to 450 degrees F.
- If you want to top the bread with rolled oats, brush the loaf with water and press in some oats.
- Place the loaf on the center rack, bake for 5 minutes, then reduce the temperature to 400 degrees F. Bake for 40 to 50 minutes longer, until it reaches an internal temperature of 190 to 195 degrees F. Cool in the pan for 10 minutes and then turn it out to a wire rack to cool completely.
Notes
If you don’t have a sourdough starter, start with a 50/50 by weight mixture of water and flour and a pinch of yeast and let it ferment for 12 to 24 hours. This may affect the timing.
Adapted from the book, Artisan Sourdough Made Simple by Emilie Raffa.
- Category: Sourdough Sandwich Bread
- Cuisine: Bread