Multigrain Sourdough Sandwich Bread for the Babes

Karen of Karen's Kitchen Stories, our awesome Kitchen of the Month challenged us to make a sandwich loaf with multigrains AND sourdough. Since my sourdough starter was abandoned when Sweetie started losing weight, I had to begin another one, but it was worth it because this was an absolutely wonderful bread. It makes especially good toast! Just follow the recipe...and allow a few days to make the starter before you begin the actual bread dough. I did add 1/4 teaspoon active dry yeast to the bread flour because this is a hearty bread with the grains and my sourdough was still pretty young when I baked.

If you bake this bread and would like to be a Buddy, take a photo and send an email to Karen (email address on her blog) with the photo and a short description of your bake and your URL. She'll send the lovely Buddy Badge that the very talented Elizabeth made.

Be sure to check out the other Bread Baking Babes blogs to see the creative ways they have come up with to make this recipe personal for themselves. I only took one photo. Thought I had taken others, but now the bread is gone...will have to make more!!

Happy baking!

If you don't have a sourdough starter, start with a 50/50 by weight mixture of water and flour and a pinch of yeast and let it ferment for 12 to 24 hours. This may affect the timing.

The sourdough starter in this bread is 100 percent hydration.

Suggested timeline (plus or minus depending on the weather):

Day one:
Feed your starter and let it sit, covered, at room temperature for 12 to 24 hours.
Day two:
8 a.m. mix your dough and let it rise.
4 p.m. Shape the dough and let it rise
5 or 6 p.m. bake your loaf.

Alternative timeline (plus or minus depending on the weather):
Day one:
Feed your starter and let it sit, covered, at room temperature for 12 to 24 hours.
Day two:
8 p.m. mix your dough and let it rise
6 a.m. shape the dough and let it rise
7 or 8 a.m. bake your loaf.

This bread is very flavorful and an easy way to incorporate sourdough.

Here's the recipe:

Multigrain Sourdough Sandwich Bread

by Karen Kerr   Makes 1 loaf

INGREDIENTS

For the Dough

• 50 grams (1/4 cup) bubbly 100% hydration sourdough starter
• 300 grams (1 1/4 cups) warm water
• 20 grams (1 tablespoon) honey
• 45 grams (3 tablespoons) melted coconut oil
• 50 grams (1/3 cup plus 1 tablespoon) whole wheat flour
• 450 grams (3 3/4 cups) bread flour
• 9 grams (1 1/2 teaspoons) fine sea salt

For the Multigrain Soaker

• 70 grams (1/2 cup) King Arthur Flour Harvest Grains Blend or Bob's Red Mill 10 Grain Cereal, or another mixture of grains and seeds
• 240 grams (1 cup) hot water
• Rolled oats for topping the loaf (optional)
•  

INSTRUCTIONS

1. In a large bowl, mix the starter, water, honey, and oil with a dough whisk or fork. Add the flours and salt. 
2. Mix the dough by hand in the bowl to form a shaggy dough. Cover with a damp towel or plastic wrap and let rest for 30 minutes. 
3. While the dough is resting, mix the multigrains and hot water in a separate bowl and let rest. Drain thoroughly before using. 
4. Add the multigrains to the dough and knead to incorporate. The dough will be pretty wet at first but will begin to come together. Don't add more flour. 
5. Cover the bowl with plastic wrap or a damp towel and let rise until doubled, about 6 to 8 hours. 
6. Place the dough onto a lightly oiled surface and press it out to a rectangle. Roll the dough into a log and place it into an oiled 9 inch by 5 inch loaf pan, seam side down. Cover loosely with oiled plastic wrap and let rest until the dough has crested one inch above the rim of the pan, 1 to 2 hours. 
7. Heat your oven to 450 degrees F. 
8. If you want to top the bread with rolled oats, brush the loaf with water and press in some oats. 
9. Place the loaf on the center rack and reduce the temperature to 400 degrees F. Bake for 50 to 60 minutes, until it reaches an internal temperature of 190 to 195 degrees F. Cool in the pan for 10 minutes and then turn it out to a wire rack to cool completely. 

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