Thursday, April 25, 2013

Multigrain Sourdough Bread for Bread Baking Day #58

Lately I've been coming home from work rather stressed out, for a few reasons I won't go into here. While some people write, exercise, listen to music, drink or eat to escape from daily life, I go back to the kitchen and fire up the oven. To me, there is nothing more soothing than the experience of crafting something out of the basic elements of flour, sugar and water (or some variation thereof), especially when that end product is a yeasty, hearty loaf of bread. 

Multigrain Sourdough BreadThankfully, I have at least one willing assistant (with a remarkably adventurous palate) to eat the fruits of my labour. For my mom, when it comes to bread the more nuts, seeds, grains and fruity bits I can fit into the dough the better, and I always try to keep it on the high-fibre, higher-protein end of the spectrum, with a minimal amount of added fat, so that a slice or two with her lunch or midafternoon tea can keep her satisfied and energized without weighing her down. 

For Bread Baking Day #58 this month, we were invited to come up with a recipe full of flakes and seeds by our host, Cinzia from Cindystar. With pretty much every seed and grain I had in the pantry, plus a handful of Craisins and a perfectly tangy sourdough starter, this hearty, dense whole wheat bread is a perfect fit for the party! With the protein and fibre the seeds and grains add, it might just help turn that pair of jeans (or swimsuit!) into the perfect fit for you too!

Also shared with YeastSpotting

Multigrain Sourdough Bread
Makes 1 loaf, 16 slices

20g millet
20g bulgur
15g whole flax seeds
30g kamut kernels
15g poppy seeds
15g chia seeds
10g black quinoa
15g black sesame seeds
15g amaranth
55g Craisins

2/3 cup recently fed sourdough starter
3/4 cup lukewarm water
3 tbsp brown sugar
3/4 cup unbleached bread flour (plus more for kneading if you do it by hand)
1/4 cup potato flour (not potato starch)
1/4 cup teff flour
1 2/3 cups whole wheat bread flour
2 tsp instant yeast
2 tbsp toasted sesame oil
1/2 tbsp salt
  1. The night before you want to bake the bread, combine all the soaker ingredients in a bowl and cover with enough cool water to rise 1” above the mixture. Cover with plastic wrap and let stand at room temperature overnight.
  2. For bread, combine starter, water and sugar in the bowl of a stand mixer until well mixed.
  3. Add the flours and yeast and knead with the dough hook for 5 minutes*.
  4. Add the oil and salt and knead 2 minutes.
  5. Drain any excess water from the soaker and add the contents to the bowl.
  6. Knead for 12 minutes on medium-low speed. Dough will be very moist, but add no more than 1/4 cup extra flour.
  7. Cover bowl and let proof (rise) for 3 hours.
  8. Grease a 9x5” loaf pan well.
  9. Gently deflate the risen dough (I basically stirred it down) and scrape into the pan, doing your best to get an even layer.
  10. Cover lightly with a piece of greased plastic wrap and allow it to rise until it is about 1/2-1”over the rim of the pan (about 1-1 1/2 hours).
  11. Preheat the oven to 400°F.
  12. Place the bread in the oven and immediately reduce the temperature to 350°F.
  13. Bake the bread for 45-55 minutes, tenting it with foil after 30 minutes.
  14. When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the centre.
  15. Turn it out of the pan immediately and cool completely on a rack before slicing.
*NB: You probably could do this with a sturdy wooden spoon and a lot of elbow grease, but I highly recommend a stand mixer for this dough since it's so sticky

Amount Per Serving
Calories: 175.1
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 3.9 mg
Total Carbs: 32.3 g
Dietary Fiber: 3.1 g
Protein: 5.2 g

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