Nutty Multigrain Sourdough Bread
Discover the earthy and nutty flavor of our Nutty Multigrain Sourdough Bread, an enriched twist on traditional sourdough with a blend of seeds and nuts for a wholesome texture perfect for toast or sandwiches.
Prep time: 12 minutesCook time: 45 minutesServes: 8
Ingredients
1 cup sourdough starter
1 1/2 cups water
4 cups bread flour
1/2 cup whole wheat flour
1/4 cup rolled oats
1/4 cup sunflower seeds
1/4 cup chopped walnuts
2 teaspoons salt
Instructions
1. In a large bowl, mix the sourdough starter and water until combined.
2. Add bread flour, whole wheat flour, rolled oats, sunflower seeds, walnuts, and salt to the bowl. Mix until a shaggy dough forms.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes.
4. Perform a series of stretch and folds every 30 minutes for the next 2 hours.
5. Allow the dough to rise at room temperature for 4-5 hours or until doubled in size.
6. Pre-shape the dough and let it rest for 20 minutes.
7. Shape the dough into a boule and place it in a floured banneton basket.
8. Cover and proof in the refrigerator for 12-18 hours.
9. Preheat the oven to 450°F (232°C) with a Dutch oven inside.
10. Carefully transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
11. Remove the lid and bake for an additional 25 minutes or until golden brown.
12. Cool on a wire rack completely before slicing.
Storage
Store in a bread bag or wrap in a clean kitchen towel at room temperature for up to 3 days.
Reheating
Preheat the oven to 300°F (149°C), then warm a slice for 5-7 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
