• Sourdough September - 2

    From Dave Drum@1:2320/105 to All on Mon Sep 9 16:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eve's Multigrain Seedy Sourdough Bread
    Categories: Breads, Grains
    Yield: 3 Servings

    1 c Sourdough starter
    2 1/2 c Warm water
    1 tb Yeast
    1 tb Sea salt
    1/4 c Honey
    1/4 c Olive oil or melted butter
    1/4 c Ground flaxseed
    3 tb Sesame seeds
    1/4 c Sunflower seeds
    1/2 c Pumpkin seeds
    1/2 c Rolled oats
    2 1/4 c Whole wheat flour
    2 c Rye flour
    2 c Unbleached all-purpose white
    - flour

    Mix the sourdough, water, yeast, salt, honey, and butter
    or oil in a 6 quart bowl. Mix in the remaining dry
    ingredients with a stand mixer or a spoon.

    Cover (not airtight) and allow the dough to rest for 2
    hours or more. The dough can be used immediately after
    the initial rise though it is easier to handle when
    cold. You can refrigerate for up to 5 days.

    On baking day lightly grease an 8 1/2" x 4 1/2" non-stick
    loaf pan or 3 if you are going to bake all of the dough.
    Dust the surface of the dough with flour (be very
    liberal with dusting flour all around so the dough
    doesn't stick as much) and cut off a chunk.

    Form into loaf pan and allow to sit for 90 minutes. It
    will be less time if you haven't refrigerated the dough.

    Set oven @ 400oF/205oC. Bake for about 50 minutes. Until
    richly brown and firm.

    Remove from the pan and allow to cool completely before slicing.

    RECIPE FROM: https://eivinandevekilcher.com

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