Multigrain sourdough bread
Multigrain sourdough bread

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, multigrain sourdough bread. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Multigrain sourdough bread is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Multigrain sourdough bread is something which I’ve loved my whole life. They’re nice and they look fantastic.

Sourdough lovers, this multigrain sandwich loaf is for you: it's got assertively tangy (sour) flavor. Wholesome bread goes well with soup or as toast. Wholesome bread goes well with soup.

To get started with this recipe, we must prepare a few components. You can have multigrain sourdough bread using 6 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Multigrain sourdough bread:
  1. Take 3 kg strong flour
  2. Prepare 1,5 kg multigrain whole-wheat flour
  3. Get 2,5 l water
  4. Get 4 tbsp salt
  5. Make ready sourdough starter
  6. Make ready 6 loaf pans of 1 kg

Multigrain, whole-grain, sourdough, wholemeal, rye and low GI breads are considered to be the healthier bread options - but do you know which one is, in fact, the healthiest? Characteristic of this bread: The texture is moist, chewy, slightly sticky with a hard crust and very mild tangy Sticky is because of the soaked multigrain. Usually sourdough starter provides an aromatic. Multigrain bread is a type of bread prepared with two or more types of grain.

Steps to make Multigrain sourdough bread:
  1. If you can't get any sourdough starter, here is the recipe, simple and easy!
  2. Feed your starter, (that you have left from the last time you made bread) from the previous evening. Using a large bowl, mix it with half a litre of lukewarm water so that it dissolves completely. Then add half a kg strong flour, part of the amount that you will use the next day. Mix. Cover and let it sit someplace warm. You can add some honey at this stage if you aren't making this recipe vegan. I use 2-3 tbsp chestnut honey! It really helps the dough and you can taste its strong flavor in the baked bread. Some people use sugar that also helps the dough and doesn't have any flavor or any particular characteristic that might annoy those who are too picky!
  3. The next day, place in a large bowlthe remaining 2 1/2 kg strong flour, 1 1/2 kg multigrain flour. Mix the flours.
  4. Add 1 l lukewarm water to the bowl with the sourdough starter and mix.
  5. Add the 4 tbsp salt to the second litre of lukewarm water and stir to dissolve. Set it aside. You will add it last to the mixture.
  6. Make a well in the flour and pour in the watered down sourdough starter. Mix.
  7. Add the water with the salt a while later.
  8. Knead for another 10-12 minutes (if for some reason the dough is firm, add very little water, half a handful a time. If the dough gets too soft and sticky, sprinkle a little more flour on it. But this is good for the bread it will get more fluffy!). At this point, add a little oil, if you want the crust to be more crispy and hard.
  9. Cover and set aside to rest for half an hour (as if it got tired working…).
  10. Half an hour later, knead it a bit more, set aside to rest for a quarter of an hour and then place it on a surface lightly dusted with flour. Keep a piece (100-200 g) as a starter for the next bread that you will make.
  11. Cut 6 uniform pieces. Work them for a while spreading and folding them and form them into somewhat long shapes!
  12. Place them into 1 kg bread pans. Oil them if they are not non-stick ones.
  13. Cover and keep warm for 2 hours in the summer. And in the winter 3! You want it to rise and practically fill the bread pan.
  14. Preheat the oven to full!! It should be really hot! Place a small empty baking tray at the bottom.
  15. Score the dough with a sharp knife or razor.
  16. Place it quickly in the bread pans and pour 1 cup of hot water in the baking try so that there is steam in the oven. Lower the temperature to 200°C and let them bake for 55 minutes.
  17. When the bread is out of the oven, cover it.
  18. Let it cool down gradually because it is still baking. Don't cut it while it is still hot!! (If it is possible…). Enjoy!

Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. This bread, having a good portion of whole grains and freshly milled spelt In the end I love the changes I've made with my original spelt sourdough formula and I feel I've. This no knead artisan multigrain bread recipe requires very little hands-on time and makes two hearty loaves of bread. Enjoy right away or freeze for later!

So that’s going to wrap this up for this exceptional food multigrain sourdough bread recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!