Multigrain Rye Sourdough

Name: Multigrain Rye Sourdough
Yield: Makes 15 lb/6.8 kg dough. DDT: 79°F/26°C
Ingredients: flax seed; sunflower seeds; water; bread flour; nine-grain cereal mix; salt; soaker; water; rye sourdough starter; instant dry yeast; medium rye flour

Preparation info

Makes
15 lb
dough. DDT: 79°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Soaker

Bread
Vegan

Method

To prepare the soaker, combine the cereal mix, flax seed, and sunflower seeds with the water in a plastic tub. Soak at 75°F/24°C until the soaker has absorbed the water and is slightly dry, 8 to 12 hours.
To prepare the final dough, combine the flours and yeast. Add the sourdough, water, soaker, and salt to the mixer, then add the flours and yeast. Mix with the