Multigrain Sandwich Loaf

• 1 3/4 cups bread flour, divided
• 1 cup rye flour
• 1/4 cup sorghum flour
• 1/4 cup teff or buckwheat flour
• 1 1/4 tsp. quick-rising yeast, such as Fleischmanns RapidRise
• 1 1/4 cups Shortcut Sourdough Starter
• 2 Tbs. dark honey or brown sugar
• 2 Tbs. dark molasses
• 1 1/2 tsp. salt

1. Combine 3/4 cup bread flour; rye, sorghum, and teff flours; and yeast in large bowl.
2. Stir together starter, honey, molasses, and 3/4 cup lukewarm water in separate bowl.
3. Stir flour mixture into starter mixture.
4. Cover loosely, and let sit overnight.
5. The next day, stir 1/2 cup bread flour and salt into dough until thoroughly combined.
6. Stir in remaining 1/2 cup bread flour 1 to 2 Tbs.
7. at a time until shaggy dough forms.
8. Knead dough on lightly floured work surface 3 to 5 minutes, adding flour if needed.
9. Coat 9- x 5-inch loaf pan with cooking spray, and place dough inside.
10. Cover loosely, and let rise 1 hour, or until dough is 1/4 inch above top of pan.
11. Preheat oven to 375F.
12. Cut 1/2-inch-deep slash lengthwise along center of loaf with serrated knife.
13. Bake 1 hour, or until internal temperature reaches 198F.
14. Run knife around pan edges to release bread.
15. Unmold, and cool 45 minutes before slicing and serving.

bread flour, rye flour, sorghum flour, flour, yeast, starter, honey, dark molasses, salt

Taken from www.vegetariantimes.com/recipe/multigrain-sandwich-loaf/ (may not work)