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    You are in: Home / Baking / Soaked Multigrain Sourdough Bread Recipe
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    Soaked Multigrain Sourdough Bread

    Average Rating:

     2 Total Reviews

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    • on September 25, 2009

      The hardest part of this recipe was smelling it as it was baking and waiting for it to be done.. smelled like heaven. I really loved the density of flavors and the taste of the honey. I served it fresh with honey butter on the side of pasta to rave reviews

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    • on September 07, 2009

      A very nice, even-textured bread, excellent for sandwiches. I have soaked grains before but never in the starter - boy, did it ever take off. I used a 7 or 9-grain cereal mix I had, plus some pumpkin seeds, sesame seeds and flax meal. I cannot get multigrain flour, so used a combination of whole wheat, rye and bread flour. My dough was a bit sticky, but after an hour, the whole grains had fully hydrated. Plus, rye is always sticky, so you have to resist the temptation to add more flour. I did not have time to retard overnight, and my loaf was fully risen in two hours. I have a lovely round loaf. It will make excellent sandwiches for my lunch this week.

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    Nutritional Facts for Soaked Multigrain Sourdough Bread

    Serving Size: 1 (38 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 103.6
     
    Calories from Fat 23
    22%
    Total Fat 2.6 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 6.5 mg
    2%
    Sodium 228.1 mg
    9%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.9 g
    23%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    sourdough starter

    multi-grain flour

    Detailed Nutrition Values About Nutrition Info
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