Tuesday, May 6, 2014
My husband likes bread with lots of crunchy seeds and grains. I've made many different variations of this bread. You can substitute various grains and seeds, this is just a guide to get you started. I use the whole wheat sourdough bread as my base but you can use many of the bread recipes, not just sourdough bread to make a heart grain bread.
I mix up the grains and seeds the night before with warm water. It is a good time to also feed my sourdough starter so it is busy and active for bread baking the next day.
Hearty-Grain Sourdough Bread
1/2 cup rolled oatmeal
1/2 cup bulgar (or steel-cut oats)
1/2 cup sunflower seeds
2 T flax seeds
2 T poppy seeds
1/2 cup warm water
2 cup sourdough starter
1 cup milk
1/2 cup water
1/4 cup oil or melted butter
1/4 cup honey
5 cups whole wheat flour (approximate measure)
3 tsp salt
additional seeds for garnish
Mix rolled oatmeal, bulgar, seeds, and warm water together. (You may add an acid ingredient if you like to soak your grains and seeds in an acid liquid.) Allow to sit overnight.
In the morning, mix all ingredients except salt for 2-3 minutes. Allow the dough to rest for about 20 minutes.
After rest, add salt and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size.
Divide dough into two pieces (unless you want smaller loaves, then divide into however many loaves you wish) and shape into loaves and place in two greased bread pans. If a free form loaf is desired, place on greased baking sheet. Spray with oil and cover with plastic wrap to keep from drying out. Allow to rise for 2-3 hours.
When dough has risen, brush beaten egg on loaf tops and sprinkle oatmeal or seeds on loaf as desired for garnish. Carefully slash the top.
Bake at 400 degrees for 30-35 minutes. For even browning, turn loaves halfway through baking time.