Why You’ll Love This Multigrain Sourdough Bread Recipe
You’ll absolutely love this multigrain sourdough bread recipe for several reasons.
First, it’s packed with wholesome grains, giving you a nutty flavor and satisfying texture. I adore how easy it’s to make; just toss the ingredients into the bread machine and let it do the work!
The aroma that fills my kitchen while it bakes is heavenly. Plus, this bread is incredibly versatile—perfect for sandwiches or enjoyed warm with butter.
I promise you’ll appreciate the health benefits too, as it’s loaded with nutrients. Trust me, once you try this recipe, you’ll want to make it again and again!
Ingredients of Multigrain Sourdough Bread
When it comes to baking bread, you want to make sure you have all the right ingredients lined up before you plunge into it. This multigrain sourdough bread recipe is no exception. It’s a delightful combination of flavors and textures that will make your kitchen smell like a bakery on a Saturday morning.
So, let’s gather our goodies and get ready to whip up something special. Here’s what you’ll need:
- 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 seeds
- 1/2 cup amaranth or quinoa
- 3 1/2 cups multi-grain flour (I use Robin Hood Best for Multigrain)
Now that you have your ingredients ready, let’s chat a bit about them. First off, your sourdough starter should be nice and bubbly—like a happy little science experiment that’s ready to work its magic.
If you’re unsure where to start, just remember to feed your starter with equal parts of flour and lukewarm water the night before. It’s a little patience test, but trust me, that tangy flavor is worth the wait.
And let’s not forget the grains. Amaranth or quinoa adds a lovely crunch and boosts the nutritional profile. Butter or olive oil? That’s a personal choice, but both will give you a rich, flavorful loaf.
How to Make Multigrain Sourdough Bread
Alright, let’s explore the wonderful world of baking multigrain sourdough bread. First things first, you’re going to want to grab your trusty bread machine. We’re making this simple and delightful, so let’s start by measuring out our ingredients.
You’ll need 2 cups of proofed sourdough starter, which should be bubbly and ready to go. If your starter’s looking a bit sluggish, just give it a little feed with equal parts flour and lukewarm water the night before. Trust me, that tangy flavor is worth the wait.
Next, add in 2 tablespoons of butter or olive oil, whichever you fancy that day. Then, pour in 1/2 cup of milk, sprinkle in 1 teaspoon of salt, and drizzle in 1/4 cup of honey for that touch of sweetness.
Now, it’s time to add the good stuff. Toss in 1/2 cup of sunflower seeds and 1/2 cup of either amaranth or quinoa—both give your bread that lovely crunch and a nutritional boost. Finally, add 3 1/2 cups of multi-grain flour. I swear by Robin Hood Best for Multigrain, but go with what you can find.
Once you’ve got everything in the pan, set your bread machine to the dough cycle and simply hit start. How easy was that? Just kick back and relax for a bit while your machine does the heavy lifting. Maybe catch up on that show you’ve been meaning to watch, or, you know, stare at the machine like it’s a magic box.
When the dough cycle is complete, it’s time to get our hands a little floury. Remove the dough from the machine and place it on a lightly floured surface. Shape it into a loaf—don’t worry if it’s not perfect; it’s all going to taste amazing in the end.
Next, place it into a greased loaf pan or shape it into one or two round loaves to sit on a cornmeal-coated cookie sheet. Cover it up and let it rise until it’s peeking up over the edges of the pan. This can take some time, possibly several hours, so don’t rush it. Patience is key here, my friend.
When it’s ready, preheat your oven to 375 degrees F and bake your bread for about 40 to 50 minutes. The smell wafting through your kitchen will be worth the wait. Once it’s golden brown and smelling incredible, let it cool on a wire rack, and if you’re feeling fancy, brush the top with a bit of butter for that soft crust.
There you go, multigrain sourdough bread made with love and a sprinkle of patience. Enjoy!
Multigrain Sourdough Bread Substitutions & Variations
After shaping your multigrain sourdough bread, it’s fun to think about how you can customize it to suit your taste.
You can swap sunflower seeds for walnuts or pecans for a nuttier flavor. If you want a touch of sweetness, try adding dried fruits like cranberries or apricots.
Experimenting with different flours, like spelt or whole wheat, can also change the texture and taste. For a spicier kick, consider incorporating herbs like rosemary or thyme.
Don’t hesitate to play around with the liquid; using almond milk or yogurt can add unique flavors.
Enjoy the process of creating your perfect loaf!
Additional Tips & Notes
To guarantee your multigrain sourdough bread turns out perfectly, I recommend paying attention to the temperature of your ingredients and the environment.
Warm ingredients help activate the yeast, while a cool kitchen can slow down the rising process. If your dough’s not rising as expected, try placing it in a warmer spot.
Also, don’t rush the fermentation; the longer it sits, the better the flavor.
Finally, remember that using fresh flour and seeds makes a big difference in taste and texture.
Trust your instincts, and adjust based on what you see and feel during the process.
Happy baking!