This is a rather standard multi-grain type bread recast as a sourdough. It is, like many multi-grains, disgustingly good for you. This has a rather nice, full-bodied tang from the sourdough, and a nice, crunchy-chewy crust.
To use grains in bread it is necessary to prepare them in the form of a soaker. This is just baker-speak for soaking the grains overnight in water to soften them. The penalty for not doing it as a soaker may be a broken tooth.
Any grains that you cannot find in the local grocery will be available from specialty baker’s stores, co-ops, health food stores, or from the web. I get mine from Barry Farm – http://www.barryfarm.com/
50 g rye chops
50 g flaxseeds
44 g sunflower seeds
44 g oats
235 g water
11 g salt
Mix all the grains, water, and salt in a bowl. Cover with plastic and let it sit overnight (or a minimum of 4 hours). The reason we add the salt at this stage is to keep any mold from forming overnight – especially in hot weather.
315 g sourdough
440 g bread flour
175 g water
1 pkg yeast
all of soaker
Depending on how wet you keep your sourdough you may need to adjust the hydration a bit.
Combine everything to the mixing bowl. Mix on low for 3 minutes. Mix on second speed for 3 minutes. Or stir it up by hand, then gently work the dough for 10 to 15 minutes. Rather a sticky dough to do by hand. Place in a greased rising bowl and cover with plastic.
Let rise for one hour.
Fold gently. Back in the rising bowl seam side down.
Let rise for one hour.
Divide into two standard loaves or make roll sized rounds. Each loaf fills a standard small loaf pan – grease them lightly. Or do free form. Or do standard sized rolls. Cover with greased plastic.
Let rise one to 1-1/2 hours until it looks about right.
Score with a very sharp blade. Steam the oven with a spray bottle for a good, chewy crust. Bake 400°F. 40 minutes for standard loaves. Less for rolls. You can do the thump test to see if they sound right. Or, for the more precise, shove a digital thermometer in from the bottom and aim for around 200°F to 205°F. Dump them out on a cooling rack and don’t cut until they have cooled properly.
If you’ve read the ramblings on sourdough you know that I usually do a one-third mix. One-third sourdough, one-third all-purpose flour, one-third water, by weight, not volume (100g, 100g, 100g). This works well for those of us who keep our sourdough in the refrigerator in quart Mason jars (don’t tighten the lid) and only feed about once a week or so.
I use a slightly different approach for this stuff. Mix it up the night before as 50g sourdough, 175g flour, 100g water. Use a smallish bowl and cover with plastic. The overnight rise with small sourdough to larger water and flour gives good opportunity for flavor to develop.
If you don’t want to fool with sourdough, you could do day or two pate fermente: pinch of yeast, about 3/5 flour, 2/5 water, mix it up, cover with plastic. Personally, I think that sourdough it as easy as it gets once you have your culture going.
Herself Sez: Yeah!! This is among my favorites of the breads the Ol’ Curmudgeon makes. Terrific as a soup-dipper, mahvelous-dahlink as a sandwich bread, and makes pretty doggone good toast, too! I really like this – can you tell??