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Sourdough multigrain bread Recipe

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This recipe for Sourdough multigrain bread is from My Collection Of Homemade Breads, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
75g sourdough starter
334g tepid water
½ tsp instant yeast
325g bread flour
22g whole wheat flour
22g spelt flour
22g rye flour
9g salt
Directions:
Directions:
1-Combine the flours, yeast and salt in a large mixing bowl.
2-Add the water and starter to the bowl.
3-Mix with your hands to make a soft dough. Knead the dough for 10-15 minutes in the bowl, then cover and let rest 30 minutes.
4-Again in the bowl, knead the dough for 10 mins and let rest covered for 30 mins.
5-Once more, knead the dough in the bowl for 5 to10 minutes. Shape the dough into a ball. Cover and let rise for 2 to 4 hours, or until at least doubled in size.

The final rise and baking of the boule using a Dutch oven.

De-gas the dough by lightly pressing down on it. Now tip the dough on to a lightly floured countertop. Gently flatten the dough and pull the edges inwards creating a tight ball. Place parchment paper inside a Dutch oven to create a basket. Move the dough inside Dutch oven and cover. Let rise 1 to 2 hours until double in size.
Meanwhile, pre-heat oven to 475f. Once the oven is ready, place the Dutch oven with lid on, into the oven and bake for 30 minutes. Afterwards remove lid, reduce oven to 450F and bake another 15 min to 20 minutes.
Remove from oven onto a cooling rack and leave for 1 hour before cutting.

 

 

 

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