Multigrain Sourdough Sandwich Bread | Karen's Kitchen Stories




This multigrain sourdough sandwich bread is a great way to use your sourdough starter to make a soft pan bread perfect for slicing and making toast and sandwiches. 




Multigrain Sourdough Sandwich Bread


Did you know you can make soft sandwich bread with a sourdough starter? In fact, any bread recipe can be converted to sourdough. All it takes is a little math and a little time.


How to Substitute Sourdough Starter in a Bread Recipe:




For every 8 ounces/227 grams (by weight) of starter that you add, remove 2 1/4 teaspoons of yeast, 1/2 cup of water, and 3.75 ounces (about 3/4 cup) of flour. The rising time will not be the same, and you might have to adjust the flour/water ratio, but the resulting bread will be worth it. 






Multigrain Sourdough Sandwich Bread sliced



This bread includes the addition of a multigrain soaker, resulting in a pretty wet dough. Regardless, you should not add more flour. The extra water in the dough will help keep this dough fresh for days.

Yes, the dough is pretty sticky. Rather than shaping the dough on a floured surface, try shaping the dough on an oiled surface to keep it from sticking.

For the whole grains, I used a cereal blend from Bob's Red Mill, which is readily available in U.S. grocery stores. I used a 10 grain hot cereal blend, but their 7 grain hot cereal blend would work too. King Arthur Flour's Harvest Grain Blend would work well too. In fact, you can mix up your own blend of whole grains and seeds to make this bread your own.


Suggested timeline for making this sourdough bread (plus or minus depending on the weather):




Day one:

Feed your starter and let it sit, covered, at room temperature for 12 to 24 hours.

Day two:

8 a.m. mix your dough and let it rise.

4 p.m. Shape the dough and let it rise

5 or 6 p.m. bake your loaf.

Alternative timeline (plus or minus depending on the weather):
Day one:
Feed your starter and let it sit, covered, at room temperature for 12 to 24 hours.
Day two:
8 p.m. mix your dough and let it rise
6 a.m. shape the dough and let it rise
7 or 8 a.m. bake your loaf.

I am the Bread Baking Babes kitchen of the month. If you'd like to bake along, be sure to email me with photos of your Multigrain Sourdough Sandwich Bread at karen.h.kerr @ gmail dot com by the end of the month so I can feature your post or photo in a later post.


This multigrain sourdough sandwich bread is a great way to use your sourdough starter to make a soft pan bread perfect for slicing and making toast and sandwiches.



Sourdough, bread



Bread



American



Yield: 1 loaf







Multigrain Sourdough Sandwich Bread





ingredients



For the Dough
  • 50 grams (1/4 cup) bubbly 100% hydration sourdough starter

  • 300 grams (1 1/4 cups) warm water

  • 20 grams (1 tablespoon) honey

  • 45 grams (3 tablespoons) melted coconut oil

  • 50 grams (1/3 cup plus 1 tablespoon) whole wheat flour

  • 450 grams (3 3/4 cups) bread flour

  • 9 grams (1 1/2 teaspoons) fine sea salt



For the Multigrain Soaker
  • 70 grams (1/2 cup) King Arthur Flour Harvest Grains Blend or Bob's Red Mill 10 Grain Cereal, or another mixture of grains and seeds

  • 240 grams (1 cup) hot water

  • Rolled oats for topping the loaf (optional)





instructions



  1. In a large bowl, mix the starter, water, honey, and oil with a dough whisk or fork. Add the flours and salt. 

  2. Mix the dough by hand in the bowl to form a shaggy dough. Cover with a damp towel or plastic wrap and let rest for 30 minutes. 

  3. While the dough is resting, mix the multigrains and hot water in a separate bowl and let rest. Drain thoroughly before using. 

  4. Add the multigrains to the dough and knead to incorporate. The dough will be pretty wet at first but will begin to come together. Don't add more flour. 

  5. Cover the bowl with plastic wrap or a damp towel and let rise until doubled, about 6 to 8 hours. 

  6. Place the dough onto a lightly oiled surface and press it out to a rectangle. Roll the dough into a log and place it into an oiled 9 inch by 5 inch loaf pan, seam side down. Cover loosely with oiled plastic wrap and let rest until the dough has crested one inch above the rim of the pan, 1 to 2 hours. 

  7. Heat your oven to 450 degrees F. 

  8. If you want to top the bread with rolled oats, brush the loaf with water and press in some oats. 

  9. Place the loaf on the center rack and reduce the temperature to 400 degrees F. Bake for 50 to 60 minutes, until it reaches an internal temperature of 190 to 195 degrees F. Cool in the pan for 10 minutes and then turn it out to a wire rack to cool completely. 




Karen's Kitchen Stories






This bread is from the book, Artisan Sourdough Made Simple by Emilie Raffa. I've made several breads from this book and have been really happy with all of them.



The bread baking babes who participated this month are:


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