Seven Grain Sourdough Bread

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.

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2 thoughts on “Seven Grain Sourdough Bread

  1. 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.

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