Name: Multigrain Bread
Yield: Makes 2 medium loaves
Ingredients: 125 grams (½ c + 1 tsp) water at about 80°F (25°C); 300 grams (2 c + 2 tbsp) white flour, plus additional as needed for working with the dough; 0.3 gram (generous pinch) instant yeast; 100 grams (½ c + 3½ tbsp) medium whole wheat flour; 25 grams (2½ tbsp) sunflower seeds; 50 grams (3 tbsp + 1 tsp) Sourdough Starter; 100 grams (½ c + 3½ tbsp) spelt flour; 100 grams (¼ c + 3 tbsp) water at about 60°F (15°C); 20 grams (1 tbsp + ¼ tsp) fine sea salt; 30 grams (3½ tbsp) spelt flour; 35 grams (3 tbsp) oat groats; 35 grams (3 tbsp + 1 tsp) rye berries; 100 grams (¾ c + 1½ tbsp) dark rye flour; 350 grams (1¼ c + 3½ tbsp) water at about 60°F (15°C)

Preparation info

Makes
2
medium loaves

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

We’ve all seen our share of multigrain breads in recent years. You know the kind I mean: loaves that are on the dark side—but not bien cuit—and studded with all kinds of seeds and nuts. It looks like the dough was rolled in a bowl of muesli. That may sound a little judgmental, and you may wonder whether it means I’m against multigrain bread. I am not. In fact, I’m all in favor of using cracked oats and rye and fermenting them; this way you get the crunch and bite of whole grains, wit