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Large Batch Multi-grain Sourdough Bread

Yields1 Serving

Seed Mixure
 370 g Mixed Whole grains and seedsUse any combination of cracked grains and seeds, like bulgur, sesame, flax, millet, quinoa, sunflower, pumpkin seeds, chia etc
 550 g Hot water
 400 g 100% hydration sourdough starter
 760 g Water
 1300 g Bread flour
 32 g Salt
Additional water
 120 g Additional water during dough foldingThis additional water will be divided in half and each half added during the first and second dough folding.
Prepare the grain/seed mixture

First prepare your mixed grains/seed mixture. Weigh out 370 grams of mixed cracked grains and seeds.


Then toast your mixture in a skillet on medium high heat. I used 350F on my electric skillet. Stir frequently to avoid burning. When you hear the seeds begin to pop frequently, your toasting is done.


Pour 550 g of hot water over your grains then allow the mixture to come to a simmer. Allow it to simmer for one minute and then turn off/remove from the heat. Allow the mixture to cool until it reaches room temperature.

Mix the Dough

At around 2-3:00 pm mix up your dough. Add sourdough starter, water, flour and salt to your mixing container.


Mix the ingredients thoroughly into a ragged mass. Then cover the dough container and allow the dough to set for one hour at room temperature.


Dough temperature is around 83F


Once the hour has passed, add your multi-grain/seed mixture to the dough. Also add 60 grams of additional water and fold it into the dough while folding in the grain/seed mixture.


Now begin to fold the grain/seed mixture into the dough. It will take some time over several fold to incorporate the mixture completely. See video at the end of the post to see how the dough looks while folding in the grain/seed mixture.


Continue to fold at least once every 45-60 minutes over the next 4-5 hours(at least four folds). Add the last 60 grams of water during your second fold.
The dough will be done bulk fermenting when it is soft, stretchy, full of bubbles and will pull a nice windowpane.


Final dough temperature is around 72F/22C. When your dough is done fermenting, divide it into four pieces ( a little over 800 grams each loaf). Do a pre-shape of the dough.


15 minutes later do a final shape of the dough.


Place your dough upside down in floured bannetons, cover with plastic bags and then refrigerate overnight for 10-12 hours.


In the morning remove your dough in a staggered fashion (one loaf at a time) so that all of the dough is not ready to be baked at the same time. The dough may be ready to bake straight from the refrigerator if it is springy and spongy feeling, or it may need to proof more if it is dense feeling when you press on it.


Pre-heat your oven and stone to 480F/248C for at least an hour. When your dough is done final proofing and is ready to bake, then score your bread (I spritz the loaf with water before baking) and bake 17 minutes with steam (covered lid) and then 17 minutes without steam. Place the finished loaf on a cooling grate.



Continue to bake the rest of the loaves the same way.


Once the loaves are completely cool, slice and enjoy. The additional loaves can be wrapped well and frozen if you like.

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