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1/2 Photos of Soaked Multigrain Sourdough Bread
Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the sourdough flavour. It is dense, grainy, and delicious! Harvest Grain Blend for Bread is a mixture that is my mock up of the product by the same name on King Arthur's website. If you don't want to make the entire recipe, you may add 2 tbsp each of rye flakes, wheat flakes, whole oat groats, millet, seven-grain cereal, flax seeds, and sunflower seeds, plus 1 tbsp each of poppy and sesame seeds.
Units: US | Metric
Serving Size: 1 (38 g)
Servings Per Recipe: 12
The following items or measurements are not included: