Enjoying Your Creation

The experience of baking multigrain sourdough bread extends far beyond the mere act of mixing ingredients. As your dough transforms and rises, the delightful aroma fills your home, creating an inviting atmosphere that draws family and friends alike. This sensory pleasure marks the beginning of a culinary journey culminating in the moment when you slice into your freshly baked masterpiece. The crusty exterior gives way to a soft, flavorful interior that showcases the balanced combination of grains used in your recipe.

Once your multigrain sourdough bread is baked to perfection and cooled slightly, the first decision to make is how you want to enjoy your creation. This hearty bread serves as an excellent base for a variety of toppings. A classic choice is the addition of creamy avocado, a sprinkle of salt, and a dash of pepper for a simple yet satisfying open-faced sandwich. Alternatively, a spread of butter or artisanal jams can elevate your breakfast routine. For those hearty meals, consider utilizing the bread as a delightful accompaniment to soups and stews, enhancing the overall dining experience.

When it comes to storage, proper handling ensures that your multigrain sourdough bread remains fresh longer. Storing it in a paper bag rather than plastic allows the crust to maintain its crispiness while keeping the inner crumb moist. If you anticipate leftover slices, consider freezing them in an airtight container for up to three months, making it easy to enjoy at a later date. Leftover bread can also be transformed; think croutons for salads, breadcrumbs for cooking, or even a warm bread pudding for a hearty dessert.

Finally, we encourage readers to embrace the joy of baking and to share their experiences. Whether it’s adapting the recipe to meet personal tastes or exploring unique serving suggestions, discussions about our journeys in baking can create a vibrant community around this art. Baking bread is not just about the final product but the cherished moments created along the way.

Ingredients

  • 1 cup water, boiling (8 oz, 227g)
  • 1 cup Harvest Grains Blend, see Recipe Notes (5 oz 142g)
  • 2 cups sourdough starter, ripe and fed (16 oz, 454g)
  • 1¾ cups whole wheat flour, (7 oz, 198g)
  • 1¾ cups all-purpose flour, (7¼ oz, 206g)
  • 2½ tsp kosher salt
  • ½ tsp yeast
  • 2 Tbsp vegetable oil, (1 oz, 25g)
  • 1 Tbsp sesame seeds , or your favorite blend of seeds (optional)
    Instructions
  • Use a kitchen scale to measure out your ingredients. That way you will get consistent results.
  • In the mixing bowl of a stand mixer, combine the Harvest Grains Blend and boiling water. Let the mixture cool to lukewarm, about 20 minutes.
  • Add the remaining dough ingredients and knead with the dough hook until you’ve made a soft dough, adding additional water or flour as needed. The dough will be slightly sticky, and can depend on the humidity of the day.
  • Cover the dough in the bowl, and let it rise until it’s almost doubled, about 1 to 1-1/2 hours. I use the oven with just the light turned on, but any warm, draft-free space will do.
  • Turn the dough out onto a lightly floured work surface, and gently fold it over a few times to deflate it. Shape it into one large round or two small rounds.
  • Place the rounds on a half sheet baking pan lined with a Silpat silicone mat or parchment paper, and cover it with lightly greased plastic wrap. Let the loaf rise until it’s very puffy, about 1 to 1-1/2 hours. You can also use a round covered baker or Dutch oven..see the Recipe Notes below for more.
  • Towards the end of the rising time, place a large saucepan filled with water on the bottom of the oven…this creates steam and helps to give the loaves a crusty exterior. Remove the rising bread from the oven if you’re proofing the loaves in there. Preheat the oven to 425°F, allowing at least 20 minutes of preheating before baking to avoid hot spots.
  • Just before baking, brush or spray the rounds with water and sprinkle with seeds (if using). Use a very sharp knife to make an X on the top.
  • Bake the bread for 35-45 minutes (see Recipe Notes if using a covered baker).