Seeded Multigrain Sourdough Sandwich Bread
This seeded multigrain sourdough sandwich bread will soon be your new favorite. It's healthy hearty and delicious!
Equipment
- loaf pan I used a large 9.5x6x3 bread pan for this recipe.
- mixing bowl
- sourdough starter
Ingredients
- 125 g Whole wheat flour 25%
- 125 g bread flour 25%(15g tangzhong,110g making dough)
- 75 g Kamut 15%
- 75 g Einkorn, Rye or Spelt 15%
- 100 g High fiber flour (Flourish brand on amazon) 20%
- 100 g Active Starter 20%
- 10 g Salt 2%
- 20 g Olive Oil or Butter 4%
- 50 g Honey or Maple Syrup 10%
- 375 g Water 75% (75g tangzhong 300g making dough)
- Chia 10g Flax 10g Oats 20g Sunflower Seeds 20g Sesame Seeds 5g Poppy seeds 5g Pepitas 20g Feel free to use your favorite nuts and seeds
Instructions
- Instructions: Mix the levain/starter ingredients(15 grams sourdough starter, 75 grams water, 75 grams bread flour ) together in a jar. Cover and set on your counter for overnight or about 10-12 hours until more than doubled and bubbly.
- Once the levain/starter has peaked(risen to its full potential) mix the dough.
- Tangzhong Method: for added moisture and freshnessIn a saucepan :Mix 15g bread flour with 75g water and whisk until evenly combined then turn heat on and continue whisking until a a thick paste is formed this usually takes less than a minute. Let the mixture cool and add it to your recipe.
- Mixing by hand :Add all liquid ingredients to a bowl using a Danish dough whisk or wooden spoon. Mix well then add everything else except the seeds. Mix until no dry flour remains cover and let rest 30 min then add seeds. Do two stretch and folds then let rise until double during bulk fermentation.Note: The total bread flour weight is 125g. You will use 15g for the tangzhong and 110g when mixing the bread. The total water is 375g. You will use 75g for tangzhong and 300g when mixing the bread. At 80 degrees it should take about 4-5 hours. After it has doubled in size
- Cover and refrigerate dough overnight or up to two days.
- Note: You can skip the overnight proof and go right ahead to the shaping and second rise to bake on the same day.
- Baking day : Dust dough with flour and dump out on the counter
- Roll into a log shape and place seemed side down in an oiled bread pan. You can mist the dough with water and dust with more seeds if you like.
- Place in a warm area and let rise until doubled in size and the dough reaches the top of the loaf pan. I used a large 9.5x6x3 bread pan for this recipe.
- Baking: Preheat oven to 425 ° F bake for 10 min then drop the temp to 375 ° F for 25-30 min or until the bread reaches an internal temp of 195-200° F
- Cool on a wire rack for 10 minutes before removing from the pan and let the loaf cool completely for at least an hour. Enjoy!
- Stand Mixer Instructions:Add the flours and water to the bowl of a stand mixer fitted with the paddle attachment. Mix the dough on low speed for 1 min until all of the flour hydrates. Let rest 10 minutes. Next change to the dough hook and add the rest of the ingredients(including tangzhong) except for the seeds mix on medium speed until everything is mixed evenly then let dough rest covered for 30 mins. Next add seeds and mix with the dough hook or by hand. Let dough rest for another 30 mins. Do more two stretch and folds every 30 mins then let dough rest until doubled in size during bulk fermentation. At 80 degrees it should take about 4-5 hours. Follow instructions from above to finish the bread.
- Storing your sourdough bread:After your bread has completely cooled it can be kept on your counter in a plastic bread bag or ziploc for 2-3 days then moved to the fridge for up to a month and frozen for up to a year. It makes the most wonderful toast!