Seeded Multigrain Sourdough Loaf

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Seeded Multigrain Sourdough Loaf
This recipe features Barrio Grains Flour with six different seeds and grains thrown in to add texture and flavor.  What you'll experience is a crunchy exterior and chewy crumb with a nice tang from the sourdough.

What You'll Need

For the Seed/Grain Mixture

25g Yellow Corn Polenta

25g Raw Cracked Oats

25g Quinoa (I had white on hand, but any color will do!)

25g Flax Seeds

25g Hulled Raw Sunflower Seeds

Combine and Soak in 155g Hot Water (150 F) for 8 hours, or overnight.

For the Dough

100g leaven (prepared sourdough starter)

300g Warm Water (80 F)

50g Maple Syrup

500g Barrio Grains Flour

Salt bath: 10g Fine Sea Salt dissolved in 25g Warm Water

Directions

NOTE: Rest/fermentation times vary depending on your home temperature. The lower the temperature, the longer rest/fermentation time is needed. The temperature of my home was about 78 degrees.

  1. Stir together 300g Warm Water, Maple Syrup. Add flour and combine until there are no dry spots of flour. Cover with a damp towel and let rest 45 min.

  2. Add the soaked Seed/Grain mixture, 100g leaven and the salt bath to dough. Mix until well incorporated (about 5 min). Cover with a damp towel and let rest 45 min.

  3. Stretch & Fold 3-4 times, allowing dough to rest 45 min in between each stretch & fold session.

  4. After 3-4 Stretch & Fold sessions, pre-shape dough into a rounded loaf on your counter. Let rest on your counter, uncovered, for 20 minutes.

  5. Drape tea towel into an oval Proofing Basket and generously flour.

  6. Gently shape dough into a Batard (oval-shaped) Loaf and place it into the Proofing Basket, loosely covering the loaf with the corners of your tea towel.

  7. Place loaf in the fridge for at least 6 hours, up to 18 hours.

  8. After the long ferment, place Dutch Oven into your oven on the center rack and preheat to 500 F (it’s been recommended NOT to use a convection setting to retain as much steam as possible in your home oven).

  9. When oven is preheated, remove your loaf + Proofing Bowl from the fridge.

  10. Gently flip loaf onto a piece of parchment paper. Score and use parchment paper to transfer the scored loaf into the hot Dutch Oven, and replace the lid.

  11. Turn oven down to 450 F and bake for 20 minutes.

  12. After 20 minutes, remove Dutch Oven lid and continue to bake for another 20 minutes. Bread is done when it reaches an internal temperature of 190 F.

  13. Remove loaf and allow to cool completely on a wire rack before slicing.

Makes one loaf.

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