Multigrain Sourdough Bread Recipe

Step 2: Make the final dough. The next morning, combine the bread flour, water, yeast, honey, the starter, and the soaker in the bowl of an electric mixer. Mix on low speed for 3 minutes. Switch to dough hook, if using. Increase speed to medium and continue to mix for 3 …

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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.

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Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack. Tips from our Bakers To make the Six Grain Honey Sourdough Boule featured in our catalogue, substitute Six-Grain Blend for the Harvest Grains Blend, and add 2 tablespoons (42g) honey to the dough.

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A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I’ve baked and on par with some of the best whole grain bread I’ve had anywhere. Servings . 1 Loaf. Ingredients. Evening of Day 1: 200 grams (7 oz. or 7/8 cup) water 120g (4 oz. or 1/2 cup) sourdough starter

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This rustic whole grain sourdough bread is packed with flavor.The recipe consists of three simple ingredients: flour, water, and salt. While the ingredients are simple, the process might take a few tries to get exactly right.

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Second, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole wheat flour. Rest the dough for 30 minutes. Third, mix in the soaker, mixing and incorporating the grains and seeds into the sticky dough. Rest the dough for 30 more minutes. Fourth, fold the dough.

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This multigrain spelt sourdough is one of the many spelt recipe I've posted here, but possibly one of my most favorite. I am completely transfixed with the flavor of spelt, and I developed this formula not only because I wanted to use the wonderful grain again, but also for a short article I wrote that will appear in the Bread Baker's Guild of America Bread Lines …

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The Perfect Recipe for Multigrain Sourdough Bread. Above, we have discussed the tips you can follow to make great bread. We have a given recipe (step by step) to make a loaf of perfect multigrain sourdough bread. It is the recipe for making two loaves. Yield: 1000g;

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To make the levain or 'sponge', combine the 30 grams sourdough starter (or 1/4 teaspoon yeast),120 grams of all-purpose flour, and 130 grams of warm water in a bowl with a lid or storage container.Mix completely and set aside (covered) for 3 hours to activate. Alternatively, you can use 1/4 teaspoon of active dry yeast in place of the sourdough starter.

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Mix well to create a milky slurry. Using a scale, measure flours. In a separate bowl, mix flours together. Then add flours to the slurry. Mix until no dry flour remains. Cover container tightly, set aside to rest for 20-30 minutes so flour will autolyze. Using a scale, measure 11 grams of sea salt.

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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 …

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directions. Add the ingredients to a 1-1/2- to 2-pound bread machine according to the manufacturer's directions. If available, select the whole grain cycle, or select the basic white bread cycle, and desired color setting.

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Place the covered baker into a cold oven and set the oven temperature to 425°F. Bake the bread for 40 minutes, starting the timer when the bread goes into the oven. Remove the cover of the baker and bake for about 5 minutes longer, until the bread is golden brown and its internal temperature measures 190°F on a digital thermometer.

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Well, Passover is over, and leavened bread is back, with the vengeance. :-) Today's creation: sourdough multi-grain bread with seeds. I wish Internet had the ability to transmit the emotion which crunchy crust elicits while one tastes a slice with good salted Irish butter. I started with same sourdough recipe I blogged before, which works well for me.

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Instructions. In large bowl, place cracked wheat (or choice of cereal) and margarine and pour hot water over. Mix well and let sit till cooled to lukewarm. Meanwhile, if you choose to add commercial yeast, dissolve 1 tsp sugar in …

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Make your Dough. In a small mixing bowl, stir together the oats, seeds and salt.Then add hot water and stir again. Let this mixture sit at room temperature for at least 20 minutes. In a large mixing bowl, weigh out your warm water, starter, whole wheat and bread flour, melted coconut oil (or other oil) and honey, taring the scale between each ingredient.

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Pour the boiling water over this mixture, cover, and let sit until cool or overnight. Gently loosen the sourdough starter in the water (600 g). To this add the soaked seed/grain mixture and flours. Knead this mixture until all the flour is …

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Frequently Asked Questions

What brand of sourdough bread is the healthiest?

What brand of sourdough bread is the healthiest? The healthiest bread brands DeFazio and Malkani have a few favorite healthy bread brands. Those include: Food for Life Ezekiel Sprouted Whole Grain Breads, Dave’s Killer Breads, Trader Joe’s Whole Wheat Sourdough, Alvarado Street Bakery, Angelic Bakehouse, Vermont Bread Company, and Franz Bakery.

How to make fast no knead sourdough bread?


  • Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. ...
  • In a second bowl, add 3 cups bread flour and the salt. ...
  • Pour the starter mixture into the bowl with the flour and salt.
  • Use your hand to mix well in a roughly formed ball.
  • Cover the bowl with a towel and allow to rest for 30 minutes.

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How to make homemade sourdough bread recipe by tasty?

Sourdough Bread Ingredients:

  • 12 ounces sourdough starter—active, bubbly and ready to go (about 1½ cups stirred down, or 3 cups at full froth)
  • 8 ounces room-temperature or lukewarm water
  • 1 ounce wheat germ
  • 5 ounces whole wheat bread flour
  • 8 - 10 ounces white bread flour
  • 1/4 ounces sea salt

What are the ingredients in multi grain bread?

Multigrain bread is bread made with multiple grains such as oats, cracked wheat, buckwheat, barley, millet and flax. Some types are also whole grain bread, but you should read bread labels carefully so that you know what nutrition you're getting. Bread with sesame seeds in it. If the words enriched wheat flour can be found near the top of the ...

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