Seven Grain Sourdough Bread
120 g rye sourdough starter, mature and stiff
380 g whole wheat sourdough starter, mature and stiff
716 g water
1204 g flour
Bag of the flour
Knead the dough and autolyse for 1 hour.
7-grain flour
Add salt (22 g) and let ferment for 6-8 hours.
Dough, kneaded
Fermented Dough
Put the fermented dough into two loaf pans and let proof for 2 hours.
Proofed loaves, topped with organic 4-grain hot cereal (oat, rye, barley and wheat)
Baked Loaves
In the meantime preheat your oven to 500 F; bake for 20 minutes. Remove the loaves from the pans and bake for another 20 minutes at 460 F. Turn off the oven and leave the loaves inside for 10 minutes. Let sit for 12 hours before slicing.
Submitted to Yeastspotting.
Wow that looks fantastic. Thanks for sharing that on our Facebook page. Did it taste as good as it looked?
I really like it! I had never baked 7-grain bread before and I can really feel that it tastes and smells different than my previous loaves.