House Seeded Multigrain Loaf (Copy)
House Sourdough Seeded Multigrain Loaf
I’ve been working on creating the perfect multigrain loaf that works well as toast and also as a sandwich bread. My criteria was that it had to be not too light, not too dense, tons of flavor, healthy and easy to make with limited command of my time. I also wanted it to be a loaf that I could eat regularly without getting sick of it. This is the resulting loaf.
Ingredients
110g sourdough starter (1:1 hydration)
338g warm water (98°F)
15g honey or brown sugar
30g millet
30g flax seeds
287g bread flour
154g whole wheat flour
27g rye flour
13g fine sea salt
Additional Notes
I found that the rise and fermentation times varied day to day based on weather, temperature etc. With a few bakes under your belt you’ll get a good sense for when to wait and when it’s ready to bake.
This loaf freezes really well
If possible, use the weighted measurements as the cups are approx. Weighted measurements is going to give you a more accurate result.
Tools
large mixing bowl
bench scraper (like this)
food scale
9”x5” loaf pan
razor blade to slash bread or bread lame (like this)
dough rising mat (optional)
small spray bottle
Building the dough
Mix the sourdough starter, warm water, honey or brown sugar, and salt in a large bowl until fully dissolved. Add the bread flour, whole wheat flour, rye flour, millet, and flax seeds, then stir until all ingredients are fully incorporated. Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
After resting, knead the dough for about 8-10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook. The dough should feel slightly sticky but develop elasticity as you work with it. Cover and let it rise at room temperature for 1hr. I like to use this dough rising mat to get even temp no matter what the ambient temp of my place is. This is a game changer!
After an hour of proofing turn the dough out on your counter and make a square shape. Fold in the sides to the middle and then gently roll into a ball. Place it back in the bowl and cover it with plastic wrap. It is now time for the bulk ferment until it has increased by about 75% in volume. This will take several hours depending on room temperature or if you’re using the dough rising mat.
Shaping the loaf
Transfer dough onto a lightly floured surface and shape a 7” square. Fold the top edge towards the middle, then the bottom edge into the middle. Pinch the middle. I like to grab an inch on the right and left side of the dough and fold it in as well. This helps build strength in the dough.
Place the log seam side down in a lightly greased 9” x 5” loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover.
Let the bread rise for about 2 hours until the center has crowned about 1" above the rim of the pan. What you’re looking for is a nicely crowned loaf that when pressed with your finger doesn’t immediately spring back.
Baking the loaf
Preheat oven to 425F and set rack to the middle.
Just before putting in the oven, spray the top of the loaf and sprinkle on your desired seeds.
Using a razor blade or super sharp knife score the top of the loaf from the longest edge
Lower the oven temp to 400F and bake for 35 - 45 mins. It should be nice and dark on top and an instant read thermometer in the middle should read 200F
Remove the finished bread from loaf tin and let cool on a wire rack. Don’t be tempted to cut into it until it’s cooled completely (ok, slightly warm). I made the mistake of not waiting once and the bread collapsed when I cut into it :(
