Multigrain Sourdough Bread Recipes

Steps:

• Measure all ingredients into bread machine pan, in order that they are listed. Set machine for dough cycle and start.
• At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
• Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. Alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
• Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

Steps:

• Mix proofed sourdough starter and Harvest Grain Blend, cover, and let soak 2-8 hours.
• Combine all ingredients, adding additional flour if necessary. (This can be done in a breadmaker, set to the dough setting.).
• Allow dough to rest 30 mintues. Fold, like a letter, making three folds, turning the dough 90 degrees in between turns.
• Place dough in a lightly oiled bowl, turning to coat; cover and place in fridge for 6-8 hours. **You may omit this step if time does not permit it.**.
• Shape dough into a loaf, and place in greased (PAM'd) loaf pan, or on a cookie sheet sprinkled with cornmeal.
• Allow to rise until doubled in bulk, approximately 3 hours. If using more of the grain blend for topping, spray loaf with water, and sprinkle topping on, adding a even but light layer. Slash 2-3 1/2" deep slashes on top of loaf.
• Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

Steps:

• Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
• Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
• Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
• Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
• If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

Steps:

• DAY ONE:.
• Whisk together all day one grains with 1 1/2 cups water in small mixing bowl. Cover with plastic wrap and leave at room temperature overnight. Cook enough brown rice so you will have 1/2 cup. Put cooked rice in refrigerator to cool till needed.
• DAY TWO:.
• In mixing bowl add bread flour, whole wheat flour, instant yeast, salt, brown sugar, brown rice and honey. Stir to distribute dry ingredients.
• Add soaker from day one and buttermilk. Mix on low speed with dough hook for 4 minutes to form wet, course dough. Switch to medium low speed and continue mixing for another 4 minutes, adjusting flour or water as needed, to make supple, tacky dough.
• Sprinkle a little bread flour on work surface and transfer dough to floured surface.
• Knead dough by hand for an additional minute or as needed. Dough should feel soft and supple but not sticky and should have a nice sheen. Internal temperature of dough should be between 77 and 81.
• Form the dough into a ball and place in lightly oiled bowl. Set dough aside for 5 minutes and wipe down work surface.
• Wipe clean work surface with about 1/2 teaspoon of vegetable oil to make an oil slick. Transfer dough to to the oil slick and perform one stretch and fold. Dough should firm up slightly but still feel supple,
• Form dough back into a ball and return to bowl. Repeat stretch and fold after 5 minutes, and then once more after another 5 minutes for a total of three.
• After final fold, form dough into ball and return to bowl, cover and let ferment at room temperature for about 2 hours or until doubled in size.
• After doubled in size, divide into two and place in loaf pans prepared with spray.
• Brush surface with egg white wash and garnish tops of loaves generously with poppy seeds. Mist top of loaves lightly with spray oil, cover loosely with plastic wrap and proof at room temperature for about 90 minutes, or until grown about 1 1/2 times in size, cresting over loaf pans.
• Place loaves in a preheated oven at 350.
• Bake until loaves are golden brown on tops and bottoms, about 45 minutes. The internal temperature of bread should be about 190.
• Transfer loaves to a cooling rack and cool for at least one hour before serving.