This is light and fluffy multigrain sandwich bread with seeds. Perfect for any sandwich or just toasted with your favourite jam. Multi bread is any type of bread made with more than one type of grain. Wheat is one type of grain; others include rye, spelt, barley and millet.
The delicious flavour from the grains, seeds and sourdough starter makes thus bread stand out!
Ingredients:
- 325g plain flour
- 100g whole wheat four
- 75g rye flour
- 325g water
- 100g sourdough starter
- 50g olive oil
- 25g honey
- 10g salt
- 25g quinoa
- 25g flax seeds
- 25g sunflower seeds
- 25g pumpkin seeds
- 2 cups of hot water
Method:
Start the night before by mixing the quinoa, flax seeds, sunflower seeds and pumpkin seeds with hot water and letting them soak overnight.
The next day combine the water and starter in a bowl, mixing the ingredients until the starter dissolves in the water. Add the rye flour, the whole wheat flour and the plain flour. Mix until all the ingredients are well incorporated. Cover with a towel and let it rest on the counter for 30 minutes. In the meantime drain all the seeds that you left soaked overnight.
After 30 minutes, add the olive oil, honey and salt, knead with your hands in the bowl, then add all the seeds and keep kneading in your bowl for about 2 minutes until all the ingredients are well incorporated. Cover with a towel and let the dough rest for 30 minutes.
After 30 minutes start a series of stretch and folds. Make sure that you stretch the dough well each time, cover with a towel and wait for another 30 minutes, repeat the same process 2 more times, waiting 30 minutes in between stretch and folds.
Get a dough scraper and start shaping your dough into a cylinder shape, stretching it well as you keep shaping it. Then transfer it seam side down to a greased 9x5 inch loaf pan. Cover it with a greased clingfilm. It is important to grease your clingfilm before covering your dough so the clingfilm doesn't stick to the dough. Let your dough proof in a warm place.
Once the dough is double in size it is ready to bake. Brush it with some water and add some oats or any other seeds on top.
Place it in a pre-heated oven at 220ºC/200ºC for fan assist oven. Bake for 30 minutes. Wait at least 10 minutes before taking the bread out of the pan and let it cool at least 30 more minutes before slicing.
You can also watch a video by https://www.akneadtobake.com/post/sourdough-multigrain-sandwich-bread if you prefer to watch how to make this bread.
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