A hearty and flavorful sourdough bread loaded with a variety of grains and seeds for added texture and nutrition.
prep time: 45 minutes / cook time: 40 minutes / serves: 1 loaf
Nutritional Information (per serving): 200 Calories, 3g Fats, 35g Net Carbs, 5g Fiber, 7g Protein.
ingredients
300g bread flour
100g whole wheat flour
50g rye flour
350g water
100g active sourdough starter
10g salt
50g mixed grains and seeds (e.g., oats, flaxseeds, sunflower seeds)
instructions
In a mixing bowl, combine the bread flour, whole wheat flour, rye flour, water, sourdough starter, and salt. Mix until a shaggy dough forms.
Add the mixed grains and seeds to the dough and knead until well incorporated.
Cover and let the dough rest for 30 minutes (autolyse).
Perform stretch and fold technique every 30 minutes during bulk fermentation for 4-6 hours or until the dough doubles in size.
Shape the dough and transfer it to a proofing basket. Let it proof at room temperature for 1-2 hours.
Preheat the oven to 450°F (230°C) with a Dutch oven inside.
Carefully transfer the dough to the preheated Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes or until golden brown.
Allow the bread to cool completely before slicing.