From the Kitchen of The Pearl of Seneca Lake B & B
Sourdough Multigrain Sandwich Bread
(Makes One Loaf)
From the book Artisan Sourdough, Made Simple by Emilie Raffe
Making a sourdough starter is relatively easy. It just takes time for the water and flour to ferment. You can buy the starter or make it yourself. The internet has many videos that are so helpful, including various sourdough recipes and helpful hints. A friend gave me my starter. I learned from her and my experience to keep the starter in the refrigerator. It is very forgiving if ignored. I take it out of the refrigerator the day before I want to use it, and then refresh it with more flour and water.
This is a wonderful bread, especially good toasted. I was able to find a multigrain cereal, but I assume you could use any combination of grains. Bob’s Red Mill and King Arthur Flour carry the multigrain cereals. I also find the warmest place for the dough to rise – a warming drawer, a radiator, or the oven set at the lowest setting all seem to work.
Make the dough: Combine the following, cover and let sit while the dough is resting. Drain well.
½ cup (10 g) 10+ grain hot cereal
1 cup (240 g) hot water
Whisk together the starter, water, honey and oil gradually, adding the flour and salt.
¼ cup (50 g) active starter
1 ¼ cup (300 g) warm water
1 tbsp (20 g) honey
3 tbsp (45 g) melted coconut oil
1/3 cup (50 g) whole wheat bread flour
3 ¾ cup (450 g) white bread flour
1 ½ tsp (9 g) fine sea salt
Let rest 30 minutes.
Add the drained multigrain to the liquid and gently knead the dough till everything is incorporated, about 1 minute.
Bulk Rise: Cover with a damp towel and let rise at room temp until double. Could take 6-8 hrs depending on room temp.
Shape: Remove the dough and place on lightly oiled surface. Release some of the large bubbles by pressing with your fingertips. Roll the dough into a log about the width of the pan, tucking the ends underneath. Let rest 10 min. Grease a 9” x 5” pan with coconut oil. Gently tighten the log and place in pan, seam side down.
Second Rise: Cover the dough and let rest until it has risen about 1” above the rim of the pan, about 1-2 hrs.
Preheat the oven to 450 deg. Brush the dough with water and sprinkle with oats.
Reduce the heat to 400 deg. Bake for 50-60 min. Cool in pan for 10 minutes, and then transfer to wire rack. Cool completely before slicing (that is the hard part).