Rustic Multigrain Sourdough
Discover the delightful taste of our Rustic Multigrain Sourdough Bread, a wholesome twist on the classic with a blend of ancient grains for added nutrition and flavor. Perfect for health-conscious bread lovers.
Prep time: 2 hoursCook time: 45 minutesServes: 12
Ingredients
1 cup sourdough starter
1 1/2 cups warm water
2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup rolled oats
2 tbsp flaxseeds
1 1/2 tsp salt
1 tbsp honey
Cornmeal for dusting
Instructions
1. In a large bowl, combine the sourdough starter, warm water, and honey.
2. Mix in the bread flour, whole wheat flour, rye flour, rolled oats, flaxseeds, and salt until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-5 hours or until doubled in size.
5. Pre-shape the dough into a round or oval loaf and let it rest for 30 minutes.
6. Shape the dough into its final shape and place it on a baking sheet dusted with cornmeal.
7. Cover and let the dough proof for another 1-2 hours.
8. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
9. Once preheated, carefully place the loaf into the Dutch oven, cover, and bake for 20 minutes.
10. Remove the lid and bake for an additional 20-25 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
11. Cool the bread on a wire rack before slicing and serving.
Storage
Store in a paper bag at room temperature for up to 3 days, or freeze for longer freshness.
Reheating
To reheat, wrap the bread in foil and warm in a preheated 350°F oven for 10-15 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.
