Sourdough Seeded Multigrain
[Base Dough]
100g Sourdough Starter
290g Water
335g King Arthur Bread Flour
50g Fresh Milled Hard Red Wheat Flour
50g Fresh Milled Rye Flour
10g salt
[Seed and Grain Soaker] –
75g Seeds/Grains + Water/Honey 👇
15g Cracked Rye Berries
15g Cracked Wheat Berries
15g Rolled Oats
15g Black Sesame Seeds
15g Flax Seeds
75g Boiling Water and 25g Honey
[Recipe Process]
Mix your starter night before you want to use it as well as mix your seed soaker.
I do 10g starter, 50g water, 50g flour. Ready to use in 8-10 hours at room temp.
Add seeds and grains together and mix well with boiling water. Cover until ready to use to allow the grains to soak up the water and soften up.
Crack your grains if able to allow better water absorption and easier eating experience.
Once your starter is ready to use, add your starter, water, flour, and salt together and mix for 6-8 minutes until cohesive and gaining some strength. Cover and rest 30 minutes.
I keep my water around 95-100F going into the mix since it’s colder this time of year.
I shoot for 78-82F dough temps to keep bulk fermentation stable. 4-4.5 hours is typical in these ranges for me.
Uncover your dough and mix in your grain soaker. Squeeze to combine and mix for 5-6 minutes.
Dough should be slightly sticky but not crazy slack.
Run 2-3 folds of the dough every 30 minutes to build strength and even dough temperature. Take a corner of the dough and fold towards the other side of the dough and rotate and repeat till the dough starts to resist. Cover between rests.
Dough should be smooth and passing a windowpane test and have rounded edges.
If still slack, give more folds as needed.
After bulk fermentation is over the dough should have risen significantly, round edges, and be very jiggly.
Preshape your dough into a tight ball.
Rest 10 minutes before final shaping into either a boule or batard. (Round or Oval)
Get your seeds of choice for a topping ready on a flat plate and a wet towel to roll the dough top in before placing in seed mixture.
I use sesame seeds, pumpkin seeds, sunflower seeds, rolled oats for the seed topping.
Final shape your dough and roll on the wet towel then place the dough seam side up in your proofing vessel or seam side down if using a greased 9×5 sandwich tin.
Final proof for 3-4 hours or proof 2 hours and place into fridge for 8-24 hours for more developed flavor and more control on baking schedule. You can choose to cover or not cover your dough.
Preheat Oven and Dutch Oven for 15 minutes to 450F if using Dutch Oven or 425F if using 9×5 Pan.
Place your dough onto prepared parchment paper and score your dough with a bread lame or scissors across the top to give your dough a place to expand to.
Place into Dutch Oven and place an upside down 9×5 tin on top of your loaf pan if going that method and bake for 25 minutes covered.
Remove lids then bake for 20-25 minutes until color is achieved and internal temp is >203F.
I like to remove the loaf from the tin and bake at 450F for 5-10 minutes for more even coloring.
Cool for 1-2 hours and slice and enjoy!
by KLSFishing
7 Comments
Sourdough Seeded Multigrain
[Base Dough]
100g Sourdough Starter
290g Water
335g King Arthur Bread Flour
50g Fresh Milled Hard Red Wheat Flour
50g Fresh Milled Rye Flour
10g salt
[Seed and Grain Soaker] –
75g Seeds/Grains + Water/Honey 👇
15g Cracked Rye Berries
15g Cracked Wheat Berries
15g Rolled Oats
15g Black Sesame Seeds
15g Flax Seeds
75g Boiling Water and 25g Honey
[Recipe Process]
Mix your starter night before you want to use it as well as mix your seed soaker.
I do 10g starter, 50g water, 50g flour. Ready to use in 8-10 hours at room temp.
Add seeds and grains together and mix well with boiling water. Cover until ready to use to allow the grains to soak up the water and soften up.
Crack your grains if able to allow better water absorption and easier eating experience.
Once your starter is ready to use, add your starter, water, flour, and salt together and mix for 6-8 minutes until cohesive and gaining some strength. Cover and rest 30 minutes.
I keep my water around 95-100F going into the mix since it’s colder this time of year.
I shoot for 78-82F dough temps to keep bulk fermentation stable. 4-4.5 hours is typical in these ranges for me.
Uncover your dough and mix in your grain soaker. Squeeze to combine and mix for 5-6 minutes.
Dough should be slightly sticky but not crazy slack.
Run 2-3 folds of the dough every 30 minutes to build strength and even dough temperature. Take a corner of the dough and fold towards the other side of the dough and rotate and repeat till the dough starts to resist. Cover between rests.
Dough should be smooth and passing a windowpane test and have rounded edges.
If still slack, give more folds as needed.
After bulk fermentation is over the dough should have risen significantly, round edges, and be very jiggly.
Preshape your dough into a tight ball.
Rest 10 minutes before final shaping into either a boule or batard. (Round or Oval)
Get your seeds of choice for a topping ready on a flat plate and a wet towel to roll the dough top in before placing in seed mixture.
I use sesame seeds, pumpkin seeds, sunflower seeds, rolled oats for the seed topping.
Final shape your dough and roll on the wet towel then place the dough seam side up in your proofing vessel or seam side down if using a greased 9×5 sandwich tin.
Final proof for 3-4 hours or proof 2 hours and place into fridge for 8-24 hours for more developed flavor and more control on baking schedule. You can choose to cover or not cover your dough.
Preheat Oven and Dutch Oven for 15 minutes to 450F if using Dutch Oven or 425F if using 9×5 Pan.
Place your dough onto prepared parchment paper and score your dough with a bread lame or scissors across the top to give your dough a place to expand to.
Place into Dutch Oven and place an upside down 9×5 tin on top of your loaf pan if going that method and bake for 25 minutes covered.
Remove lids then bake for 20-25 minutes until color is achieved and internal temp is >203F.
I like to remove the loaf from the tin and bake at 450F for 5-10 minutes for more even coloring.
Cool for 1-2 hours and slice and enjoy!
Looks great I need to try something like this
Looks amazing! Well done!
Always dig your videos. How do you get your dough to be so unsticky and easy to handle during shaping? Lower hydration? My dough always ends up much stickier than yours appears to be following bulk fermentation.
Looks amazing! Do you have any preference for proofing in a basket vs proofing in a 9×5 loaf pan? Is there an appreciable difference?
Very nice loaves 👏🏻👏🏻😍
Looks amazing!