MULTIGRAIN SOURDOUGH BREAD
A staple here now that I use Sourdough primarily. Feel free to change the sunflower seeds for other seeds or nuts, and the millet for quinoa or amarynth or other grain. Again, thanks to Donna for her basic recipe on which this was based. Cook time does not include bread machine processing time.
Provided by Katzen
Categories Sourdough Breads
Time 45m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 8
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.
SOURDOUGH SUNFLOWER BREAD
Make and share this Sourdough Sunflower Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 8
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.
- 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.
- 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.
Nutrition Facts : Calories 2242.4, Fat 68.4, SaturatedFat 22, Cholesterol 78.1, Sodium 2567.1, Carbohydrate 362.7, Fiber 34.8, Sugar 72.7, Protein 64.9
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.
Provided by Katzen
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
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.
SOAKED MULTIGRAIN SOURDOUGH BREAD
Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the sourdough flavour. It is dense, grainy, and delicious! Recipe #384672 is a mixture that is my mock up of the product by the same name on King Arthur's website. If you don't want to make the entire recipe, you may add 2 tbsp each of rye flakes, wheat flakes, whole oat groats, millet, seven-grain cereal, flax seeds, and sunflower seeds, plus 1 tbsp each of poppy and sesame seeds.
Provided by Katzen
Categories Sourdough Breads
Time P1DT40m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
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.
More about "multigrain sunflower sourdough bread recipes"
MULTIGRAIN SUNFLOWER BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (43)Total Time 2 hrs 30 minsServings 1Calories 120 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough., Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy, about 1 to 1 1/2 hours., Transfer the dough to a lightly oiled work surface, and shape it into an 8" log.
- Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it's crowned about 1" above the edge of the pan.
- A finger pressed into the dough should leave a mark that rebounds slowly., Preheat the oven to 350°F., Bake the loaf for about 35 minutes.
MULTIGRAIN SOURDOUGH SANDWICH BREAD RECIPE
From homecooksguide.com
EASY MULTIGRAIN SOURDOUGH BREAD RECIPE - THE PANTRY …
From pantrymama.com
SOURDOUGH BREAD WITH SUNFLOWER SEEDS
From sourhousebreadandpastries.com
MULTIGRAIN SOURDOUGH SANDWICH BREAD - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
MULTIGRAIN SOURDOUGH WAFFLES (WHOLE GRAIN & NUTRIENT-PACKED)
From healthychristianhome.com
THE TOP 25 IDEAS ABOUT MULTIGRAIN SOURDOUGH BREAD
From therectangular.com
MULTIGRAIN RAISIN SOURDOUGH - KING ARTHUR BAKING
From kingarthurbaking.com
ON WAITING WELL (AND A RECIPE FOR MULTI-GRAIN SUNFLOWER BREAD.)
From happygostuckey.com
THE ULTIMATE RECIPE FOR MULTIGRAIN SOURDOUGH BREAD - THEFOODXP
From thefoodxp.com
SEEDED MULTIGRAIN SOURDOUGH BREAD | VANILLA AND BEAN
From vanillaandbean.com
MULTIGRAIN SOURDOUGH BREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
SOURDOUGH MULTI GRAIN AND SEED BREAD - WILFRIEDSCOOKING
From wilfriedscooking.com
MULTI-GRAIN SUNFLOWER BREAD - STARVING BEAR RECIPE SHARING
From starvingbear.com
SIMPLE MULTIGRAIN BREAD WITH SOURDOUGH DISCARD - ZERO …
From zerowastechef.com
MULTIGRAIN SOURDOUGH BREAD - BAKERS TABLE
From bakerstable.net
SOURDOUGH MULTIGRAIN SANDWICH BREAD - A KNEAD TO BAKE
From akneadtobake.com
CLAY'S MULTIGRAIN SOURDOUGH SANDWICH BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
MULTI GRAIN SOURDOUGH BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MULTIGRAIN SOURDOUGH WITH SEEDS – COOK THE BOOK FRIDAYS
From everopensauce.com
SIMPLE SOURDOUGH MULTIGRAIN BREAD | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
SOURDOUGH MULTI-SEED BREAD - SOURDOUGH&OLIVES WITH A HINT OF RYE
From sourdoughandolives.com
MULTIGRAIN SUNFLOWER BREAD | RECIPE | COOKING LIGHT RECIPES, …
From pinterest.com
MULTIGRAIN SOURDOUGH BREAD - NANA'S BEST RECIPES
From nanasbestrecipes.com
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
BREADS - SAVE-ON-FOODS
From saveonfoods.com
SUNFLOWER AND SESAME SOURDOUGH BREAD - THE PERFECT LOAF
From theperfectloaf.com
MULTIGRAIN SOURDOUGH BREAD RECIPE RECIPES
From tutdemy.com
MULTIGRAIN BREAD WITH SOURDOUGH - BOSSKITCHEN.COM
From bosskitchen.com
MULTIGRAIN SOURDOUGH SANDWICH BREAD - BREAD EXPERIENCE
From breadexperience.com
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD RECIPES
From recipesforweb.com
SOURDOUGH BREAD RECIPE - MULTIGRAIN VARIATION - COOK, CRAFT, …
From cookcraftcultivate.com
MULTIGRAIN SOURDOUGH WITH SEEDS - THE FRESH LOAF
From thefreshloaf.com
MULTIGRAIN BREAD WITH SUNFLOWER AND FLAX SEEDS | NAKED BREAD
From karenskitchenstories.com
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD - CREATE THE MOST …
From recipeshappy.com
MULTIGRAIN SOURDOUGH BOULE - KING ARTHUR BAKING
From kingarthurbaking.com
MULTIGRAIN SOURDOUGH BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MULTIGRAIN SOURDOUGH SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD - PLAIN.RECIPES
From plain.recipes
MULTIGRAIN SOURDOUGH BREAD – SWEET THOUGHT
From sweetthought.ca
SOURDOUGH MULTIGRAIN BREAD WITH SEEDS – EASY NO KNEAD
From breadbakes.com
MULTIGRAIN SOURDOUGH SANDWICH BREAD - MY DIVERSE KITCHEN
From mydiversekitchen.com
MULTIGRAIN SOURDOUGH – ALIVE FOOD
From alivefood.co
#time-to-make #course #preparation #sourdough #breads #1-day-or-more #vegetarian #dietary #yeast
You'll also love