Multigrain Sourdough Bread Recipe #377601
A staple here now that I use Sourdough primarily. Feel free to change the sunflower seeds for other seeds or nuts, and the millet for quinoa or amarynth or other grain. Again, thanks to Donna for her basic recipe on which this was based. Cook time does not include bread machine processing time.
by Katzen
45 min | 5 min prep
SERVES 12 , 1 Loaf
- 2 cups proofed sourdough starter
- 2 tablespoons butter or olive oil
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 cup honey
- 1/2 cup sunflower seed
- 1/2 cup millet or amaranth or quinoa
- 3 1/2 cups multi-grain flour (I use Robin Hood Best for Multigrain)
- Measure all ingredients into bread machine pan, in order that they are listed. Set machine for dough cycle and start.
- At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
- Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. Alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
- Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
- NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
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