Rustic Multigrain Sourdough Bread
Discover the hearty goodness of our Rustic Multigrain Sourdough Bread, a unique twist on your classic sourdough that combines the earthy flavors of whole grains for a nutritious and flavorful experience.
Prep time: 15 minutesCook time: 1 hourServes: 8
Ingredients
1 cup active sourdough starter
1 cup warm water
1 1/2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup rolled oats
2 tbsp flaxseed
1 tbsp honey
2 tsp salt
1/4 cup sunflower seeds
Instructions
1. In a large bowl, mix the sourdough starter and warm water until combined.
2. Add the bread flour, whole wheat flour, rye flour, rolled oats, flaxseed, and honey to the bowl and mix until a rough dough forms.
3. Let the dough rest for 30 minutes to allow the flour to absorb the water.
4. Add salt and sunflower seeds, then knead the dough until smooth and elastic, about 10 minutes.
5. Cover with a damp cloth and let it rise at room temperature for 4-5 hours, or until doubled in size.
6. Shape the dough into a round loaf and place it in a floured proofing basket.
7. Cover and let it proof for 2-3 hours, or until it has risen again significantly.
8. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Carefully transfer the dough to the hot Dutch oven, score the top, and cover with the lid.
10. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 25 minutes until the crust is deep golden brown.
11. Allow the bread to cool on a wire rack before slicing.
Storage
Store in a bread box or airtight container at room temperature for up to 3 days.
Reheating
To reheat, wrap the bread in aluminum foil and place it in a 350°F (175°C) oven for 10-15 minutes or until warm.
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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.
