Multi-Grain Sourdough Bread

This recipe was a happy accident. Inspired by a recipe for Multi-Grain Struan in Peter Reinhart's Whole Grain Breads, along with a recent recipe from Leila, I started to experiment. I thought what I was making would make a lovely, crusty rustic bread but instead found myself excitedly eating the softest, multi-grain bread I'd ever made. The crust was lovely, the inside was spongy, perfect for sandwiches. I made it again today, this time writing down the details, and in loaf form, and again, success! Lloyd loved this with peanut butter and bananas (his favorite sandwich at the moment) and T. loved it as a late night dinner with leftover shredded pork and homemade barbecue sauce. Yum. I was very happy to find the bread hold together much better than some sourdough sandwich breads I've made (which can be a little dry and falling-apart-like for little toddler hands that grip sandwiches extra tightly). We're keeping this one on quick rotation!

Though this is a multi-grain bread, I confess that this is not an entirely whole grain bread. I've found success recently with using bread flour and have added in a bit of it at the end. I make this with a few days worth of leftover oatmeal, just kept in the fridge and added to until I have enough.

Multi-Grain Sourdough Bread
makes two loaves

The night before you are going to make bread, combine in a medium sized bowl:

1-1/2 cups of cooked grain (mine is normally oatmeal*)

2 Cups Whole Wheat flour

1 teaspoon sea salt

1-1/4 Cup milk plus 2 Tablespoons Whey OR 1-1/2 cup of yogurt

Mix together until it looks like a thick, wet oatmeal. When you stir it you almost want it to make a smacking sound, if that makes sense. Cover with plastic wrap and leave on your counter overnight.

Also, feed your sourdough starter and leave it out overnight. If you keep a small quantity of starter around, make sure you feed it enough to have the required quantity for tomorrow (2-1/2 cups)

The next day, add to the grain/whole wheat mixture:

1/4 cup honey

2-1/2 cups of sourdough starter

2 Tablespoons butter, softened

Stir to combine. Add in:

Enough bread flour to make a soft dough. I added in about 1-1/2 cups in the bowl, stirring with a spoon, and then turned it out to a floured board where I probably added in about 1/2 cup more for a total of 2 cups of bread flour. Depending on your starter, you might be adding a little more or a little less.

Knead dough for about 5 minutes. You want it to be soft and slightly sticky. Don't add too much flour so that it is dry.

Allow to rest on your counter for ten minutes. Then, add

1 teaspoon salt

Knead for 2 minutes more before forming into a ball and placing in a greased bowl to rise. Cover loosely with plastic wrap.

Dough will double in bulk, about three to four hours.

Once doubled, turn out onto a lightly floured board, cut in half and then form into two loaves, folding it onto itself in thirds before placing in two greased loaf pans.

Allow to rise until almost doubled in bulk, about an hour and half.

Preheat oven to 425 degrees Fahrenheit.

Once loaves have risen, slash top and sprinkle heavily with sesame seeds. Place loaves in oven and immediately reduce temperature to 350 degrees Fahrenheit.

Bake for 20 minutes, then turn 180 degrees in oven before baking for 20-30 minutes more.

Remove from oven, allow to cool briefly, then remove from baking pans to continue cooling. Wait at least an hour to cut.

Enjoy!

*I just had a thought . . . I normally make my oatmeal with an egg mixed in so a few days worth of leftover oatmeal probably has the equivalent of at least one egg cooked in. If you find that your bread isn't quite as soft as you'd expect (mine was soft like store bought whole wheat, if that helps give you an idea) try adding in an egg or two when you mix in the honey on baking day.

PS - Check out Yeastspotting for other bread recipes . . .