Multigrain Sunflower Sourdough Bread

Description

Inspired by recipe #378013, which i really loved, but wanted to make as sourdough. I loved the result, so i'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that i found at the st. Lawrence market in toronto, and 2 1/2 cups of robin hood best for bread multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) i used 1847 oregon trail sourdough which i had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with pam or water and then sprinkle with the topping before baking.

Ingredients

• Granulated Sugar
• Warm Water
• Sourdough Starter
• Whole Wheat Bread Flour
• Whole Wheat Flour
• Honey
• Sea Salt
• Sunflower Seeds
• Seven-grain Cereal

Instructions

1. Starter: in large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes
2. Cover with plastic wrap
3. Let stand in warm place until bubbly and puffy, and yeasty / sour aroma develops, 8 to 12 hours
4. Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough
5. Add the remaining 1 / 2 cup flour if the dough is too sticky
6. Turn out into oiled bowl
7. Let rest for 30 minutes
8. Fold dough, turn 90 degrees, fold again, repeat twice
9. Return to bowl, cover with plastic wrap and let rest 30 minutes more
10. Repeat foldings
11. Form into loaf – round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1 / 2 hours
12. You can place it in a greased loaf pan or cookie sheet, in a brotform — whatever
13. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan
14. Preheat oven to 375
15. If using a stone, place it in while preheating, for around 20 minutes
16. If using a clay baker, follow the usual process
17. If using topping, spray with pam or water, and sprinkle it on top
18. Slash top
19. Bake in centre of 375f oven until instant-read thermometer registers 215f and / or loaf is golden and sounds hollow when tapped on bottom, 50 minutes
20. Transfer to rack
21. Let cool