MULTIGRAIN SOURDOUGH BREAD RECIPES

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MULTIGRAIN SOURDOUGH BREAD RECIPE - FOOD.COM



Multigrain Sourdough Bread Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 8

2 cups proofed sourdough starter
2 tablespoons butter or 2 tablespoons olive oil
1/2 cup milk
1 teaspoon salt
1/4 cup honey
1/2 cup sunflower seeds
1/2 cup amaranth or 1/2 cup quinoa
3 1/2 cups multi-grain flour (I use Robin Hood Best for Multigrain)

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.

Nutrition Facts : Calories 110.7, FatContent 5.6, SaturatedFatContent 1.8, CholesterolContent 6.5, SodiumContent 213.3, CarbohydrateContent 13.5, FiberContent 1.4, SugarContent 6, ProteinContent 2.7

SEEDED MULTIGRAIN SOURDOUGH BREAD | VANILLA AND BEAN



Seeded Multigrain Sourdough Bread | Vanilla And Bean image

**Advanced Prep Required - you'll need a sourdough starter** See "MAKERS NOTES" in the blog post above for ingredient subs from the V&B Community!With a crunchy exterior and chewy interior, Seeded Multigrain Sourdough Bread is texture rich with an earthy blend of grains and seeds to make a crave-worthy loaf. {*UPDATE:*} A Note on HYDRATION - Flours vary in their moisture content from brand to brand. Additionally, local humidity conditions will impact how your dough feels from one batch to another (or seasonally). Feel free to adjust the water or flour as needed, after mixing in the soaker. If the dough feels a bit too dry, try adding a teaspoon of water (more if needed). Too wet? Add more flour, a little at a time (I've added up to 1/4 C more before!). Even if you weigh your ingredients, this is not uncommon. As you gain experience in making sourdough, you'll gain a better understanding of how your dough should look and feel.Total time above does not include the amount of time for fermentation and proofing which takes between 8-14 hours, depending on ambient temperature. This recipe makes one, 2 lb (907g) boule or two, 1 lb (453g) boules. Servings above are a rough estimate based on the size and how thick each slice is cut. ______________________Example Bakers Schedule: Friday-Saturday: feed starter. Saturday night: mix dough and ferment overnight. Sunday morning: shape dough, allow to rise, bake. 

Provided by Traci York | Vanilla And Bean

Categories     Bread

Cook Time 50 minutes

Yield 12

Number Of Ingredients 12

1/4 C (40g) 10 Grain Cereal (*(see note))
3 Tbs (25g) Rolled Oats (not quick)
2 Tbs (25g) Red Quinoa (rinsed)
2 Tbs (25g) Flax Seed
2 Tbs (25g) Hulled Sunflower Seeds (unsalted)
3/4 C (155g) Hot Water (about 150F (65C), or soak the grains and seeds overnight in room temperature water)
1/4 C (50g) Sourdough Starter (previously fed, bubbly and active )
1 1/3 C (300g) Warm Water (about 80f (26c))
2 1/2 Tbs (50g) Maple Syrup
3 C (400g) Bread Flour
1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour (or whole wheat flour)
2 tsp (16g) Fine Sea Salt

Steps:

  • For the Soaker:
  • For the Dough:

Nutrition Facts : ServingSize 12 slices, Calories 168 kcal, CarbohydrateContent 31 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 394 mg, FiberContent 2 g, SugarContent 3 g

MULTIGRAIN SOURDOUGH BREAD - NANA'S BEST RECIPES
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From nanasbestrecipes.com
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FARM FRESH FEASTS: MULTIGRAIN SOURDOUGH BREAD (IN A BREAD ...
10/02/2014 · Multigrain Sourdough Bread (in a bread machine) recipe adapted from Best Bread Machine Recipes This makes a 2 pound loaf. I use the Whole Wheat cycle on my machine, and the manufacturer recommends loading the ingredients starting with the liquids and ending with the yeast, so that's how I've listed them here.
From farmfreshfeasts.com
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FARM FRESH FEASTS: MULTIGRAIN SOURDOUGH BREAD (IN A BREAD ...
10/02/2014 · Multigrain Sourdough Bread (in a bread machine) recipe adapted from Best Bread Machine Recipes This makes a 2 pound loaf. I use the Whole Wheat cycle on my machine, and the manufacturer recommends loading the ingredients starting with the liquids and ending with the yeast, so that's how I've listed them here.
From farmfreshfeasts.com
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09/05/2019 · Put all ingredients (except olive oil), including the 260g sourdough starter (levain) into a bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until dough comes together. Add in olive oil and continue knead for 12 minutes - 15 minutes or until reach window pane stage.
From bakewithpaws.com
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Great recipe for Multigrain sourdough bread. This is how they make bread at the hotel "Anesis" in Ai Giannis, Pelion. I have been making and sharing it for the past two years. I have only gotten positive to extremely positive comments so far. It is easy. It is a real bread! Recipe by MiltosRi
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From theperfectloaf.com
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From akneadtobake.com
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From clairekcreations.com
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From mygerman.recipes
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