Multi-Grain Sourdough

Multi-Grain Sourdough

INGREDIENTS

50 grams (1/4 cup) bubbly, active starter

300 grams (1 1/3 cups) warm water

50 grams (2 1/2 tbsp) maple syrup

400 grams (3 cups) bread flour

100 grams (1/2 cup) whole wheat flour

9 grams (1 1/2 tsp) fine sea salt

For the Grains: 

1/2 cup 10-grain hot cereal

1 cup hot water 

Additional Add-ins: 2 tbsp quinoa, chia seeds, flax seeds, millet, sunflower seeds

DIRECTIONS

1. Make the Dough: In a large bowl, whisk the starter, water, and maple syrup. Add both flours and salt. Combine until a shaggy dough forms. Cover with a damp towel and let rest 30 minutes. While the dough is resting, soak the grains in the hot water.

2. Bulk Rise: Drain the grains well and gently knead into the dough until incorporated. The dough will be wet and slippery. Cover the bowl with a damp towel and let rise at room temperature 8-10 hours. 

3. Shape: Gently remove the dough from the bowl onto a heavily floured surface and shape it into a ball (see IGTV video).

4. Proof: Place the dough ball in a floured proofing basket bottom side up and let rise for 30-60 minutes until slightly poofed up.

5. Preheat the oven to 400 degrees.

6. Score: Transfer the dough to the cooking vessel and carefully slice a cut on the top of the loaf

7. Bake: Place lid on cooking vessel and bake for 20 minutes covered, remove the lid and cook an additional 20-30 minutes until golden brown.

8. Let cool 30 minutes before slicing.