Multigrain Sunflower Sourdough Bread

  1. Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
  2. Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
  3. Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
  4. Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
  5. If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375u0b0F (190u0b0C) oven until instant-read thermometer registers 215u0b0F (102u0b0C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

starter, sugar, water, sourdough starter, whole wheat bread flour, ingredients, whole wheat flour, honey, salt, water, sunflower seeds, topping, cereal

Taken from www.food.com/recipe/multigrain-sunflower-sourdough-bread-384106 (may not work)

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