Picnic

Multigrain Sourdough Bread is for Side Dish.

Multigrain Sourdough Bread takes 1800 minutes to prepare.

Multigrain Sourdough Bread takes 55 minutes to cook.

Multigrain Sourdough Bread makes 16 servings.

The ingredients for Multigrain Sourdough Bread are:

Soaker
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
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Dough
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)
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

Here is how you make Multigrain Sourdough Bread:

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.For bread, combine starter, water and sugar in the bowl of a stand mixer until well mixed. Add the flours and yeast and knead with the dough hook for 5 minutes. Add the oil and salt and knead 2 minutes.Drain any excess water from the soaker and add the contents to the bowl.Knead for 12 minutes on medium-low speed. Dough will be very moist, but add no more than 1/4 cup extra flour.Cover bowl and let proof (rise) for 3 hours.Grease a 9x5? loaf pan well.Gently deflate the risen dough (I basically stirred it down) and scrape into the pan, doing your best to get an even layer.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). Preheat the oven to 400?F.Place the bread in the oven and immediately reduce the temperature to 350?F.Bake the bread for 45-55 minutes, tenting it with foil after 30 minutes.When it's done, the bread will be golden brown, and will register 190?F on an instant-read thermometer inserted into the center.Turn it out of the pan immediately and cool completely on a rack before slicing.Serving Size: makes one 9x5" loaf, 16 slicesNumber of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Multigrain Sourdough Bread is:

• Servings Per Recipe: 16
• 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

The dietary needs meet for Multigrain Sourdough Bread is Vegan