9 Grain Sourdough Bread Recipe

Soft Multigrain Sourdough Bread Farmhouse on Boone

WEBMar 17, 2023 · When the dough is about ready to bake, preheat the oven to 375 degrees. Optional: Crack an egg into a small bowl and whisk together. Using a pastry brush, …

Rating: 4.5/5(54)

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Easy Multigrain Sourdough Bread Recipe The Pantry …

WEBJul 26, 2020 · Carefully take your dutch oven out of the oven. Place the sourdough into the hot Dutch Oven using the baking paper as a …

Rating: 4.2/5(55)
1. Before You Start: Before you start this bake, you'll need to soak your seeds and oats in about 100g of water. Only soak pumpkin, sunflower, flax and oats (not poppy seeds, sesame seeds or hemp). Just leave them for around an hour. They will soak up all of the water in this time.
2. Autolyse: Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour and salt and mix altogether with a silicone dough scraper. The dough will be fairly shaggy and only just brought together (see photo).Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
3. Adding Your Seeds:After the dough has been through autolyse you will need to add your seeds. If there is still water sitting in the bowl of seeds, drain it off. The seeds will be quite wet but this will help them incorporate into the dough.Put all the seeds and oats into the middle of the bowl and work your way around, folding the dough over the seeds and oats and incorporating them into the dough.Don't worry if your seeds haven't worked through the dough fully, they will be evenly distributed when you complete the stretch and folds.Once the dough has formed into a ball, pop the cling film back on and let it rest for 30 minutes.
4. Stretch & Folds:Over the next few hours you need to create some structure for your dough by "stretching and folding". Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. You do not have to be exact with time, but you need to do at least 4 sets over 2 hours.

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Seeded Multigrain Sourdough Bread Vanilla And Bean

WEBApr 23, 2024 · Second, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole …

1. In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.
2. Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.

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NoFail Whole Grain Sourdough Bread (with freshly …

WEBFeb 2, 2021 · Add flour (you can use a mix of bread flour and whole grain, or use 100% whole grain). Mix everything together until a shaggy dough …

1. Make sure your starter is active by feeding it 4-12 hours before baking, making sure it is bubbly and doubled in size.
2. Pour water into a large mixing bowl and add starter. Mix it together with your hands until starter is mostly dissolved into the water.
3. Add flour (you can use a mix of bread flour and whole grain, or use 100% whole grain). Mix everything together until a shaggy dough forms.
4. Sprinkle salt on top of the dough and let it rest for 30 minutes.

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