Sourdough Multigrain Bread

Name: Sourdough Multigrain Bread
Ingredients: 1 pound 2 ounces (510 g) Sour Wheat Starter; 2 pounds (910 g) Fermented Dough; 6 ounces (170 g) rye flour; 1 ounce (30 g) salt; 3 cups (720 ml) hot water; 1 cup (240 ml) water, at room temperature; 1 ounce (30 g) fresh yeast; 2 pounds 6 ounces (1 kg 80 g) bread flour; ¼ cup (60 ml) molasses; Mixed grains and seeds, such as cracked wheat, rolled oats, and sunflower seeds; Mixed grains and seeds, such as cracked wheat, rolled oats, and sunflower seeds; Mixed grains and seeds, such as cracked wheat, rolled oats, and sunflower seeds; Mixed grains and seeds, such as cracked wheat, rolled oats, and sunflower seeds; Mixed grains and seeds, such as cracked wheat, rolled oats, and sunflower seeds; Mixed grains and seeds, such as cracked wheat, rolled oats, and sunflower seeds; Mixed grains and seeds, such as cracked wheat, rolled oats, and sunflower seeds

Preparation info

Yield:
6
loaves, 1 pound 6 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

As you will see when you read through the instructions, this recipe must be started 2 to 3 days before you can enjoy the finished product. To use an old, tired phrase, though, it really is well worth waiting for. Admittedly, a fair amount of prep work is involved. Besides soaking the grains (which should not scare anyone off, as this is simple and takes just a few minutes), you have to make both the starter and a baguette dough. However, once you (or the bakeshop you are working in) make th

Ingredients

Vegan
Bread

Ingredients

Method