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Five-grain sourdough bread is a rye sourdough loaf enriched with five different grains and seeds, based on a recipe by master baker Jeffrey Hamelman. Although it contains as much as 75% white bread flour, its flavour is reminiscent of a hearty wholemeal seeded loaf. The soaked grains make up around 33% of the dough, giving the crumb a slightly denser texture than a classic country loaf while keeping it pleasantly light to eat. Thanks to the soaked grains, the bread stays moist and fresh for several days. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Makes: 3 loaves<\/span><\/p>\n

Ingredients for the sourdough starter:<\/span><\/p>\n

\n
• 225 g wholemeal rye flour<\/li>\n
• 190 g water<\/li>\n
• 12 g active rye sourdough starter<\/li>\n<\/ul>\n

  Mix all the ingredients together, cover with cling film and leave to ferment at room temperature for 14\u201316 hours.<\/p>\n

  Ingredients for the grain soaker:<\/span><\/p>\n

  \n
  • 80 g cracked rye<\/li>\n
  • 80 g linseeds (flaxseeds)<\/li>\n
  • 70 g sunflower seeds<\/li>\n
  • 70 g rolled oats<\/li>\n
  • 375 g boiling water<\/li>\n
  • 20 g salt<\/li>\n<\/ul>\n

    Place all the grains and the salt in a bowl. Pour over the boiling water, cover with cling film and leave at room temperature for 14\u201316 hours.<\/p>\n

    Ingredients for the final dough:<\/span><\/p>\n

    \n
    • 680 g strong white bread flour<\/li>\n
    • 300 g water<\/li>\n
    • 5 g dried yeast or 10 g fresh yeast<\/li>\n
    • 15 g honey<\/li>\n
    • the prepared grain soaker<\/li>\n
    • the prepared sourdough starter<\/li>\n<\/ul>\n

      Place all the ingredients for the final dough into the bowl of a stand mixer fitted with a dough hook. Mix for about 10 minutes, until a smooth dough forms (if using fresh yeast, dissolve it in the water first). If the dough feels too firm, add a little extra water (I needed an additional 2\u20133 tablespoons). Cover and leave to rise in a warm place for 1 hour. No folds are required during the bulk fermentation.<\/p>\n

      Divide the dough into 3 equal pieces and leave to rest for 15 minutes. Shape into either round or oval loaves. Place the loaves seam-side up into well-floured proofing baskets (a 1:1 mixture of potato starch and plain flour works well). Cover well (for example, place the baskets inside a large plastic bag and seal it to prevent the dough from drying out) and leave to prove in a warm place for about 1 hour, or until doubled in size.<\/p>\n

      Bake in a preheated Dutch oven or on a baking stone at 240\u00b0C with steam for about 40 minutes, reducing the temperature to 220\u00b0C after the first 15 minutes. Lower the temperature further if the crust browns too quickly. If baking in a Dutch oven, bake for the first half of the baking time with the lid on and the second half with the lid removed.<\/p>\n

      Transfer the bread to a wire rack and leave to cool completely before slicing.<\/p>\n

      Enjoy!<\/p>\n

      Recipe source: Bread by Jeffrey Hamelman.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Five-grain sourdough bread is a rye sourdough loaf enriched with five different grains and seeds, based on a recipe by master baker Jeffrey Hamelman. Although it contains as much as 75% white bread flour, its flavour is reminiscent of a hearty wholemeal seeded loaf. <\/p>\n","protected":false},"author":1,"featured_media":17381,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[65],"tags":[123,92,325,102,339,360,397,129],"duration":[],"tag_group":[],"class_list":["post-17380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sourdough-breads","tag-dairy-free-recipe","tag-egg-free-recipe","tag-honey","tag-oats","tag-rye-flour","tag-sunflower-seeds","tag-wholemeal-flour","tag-yeast"],"acf":[],"yoast_head":"\n