1cupHarvest Grains Blend, see Recipe Notes (5 oz, 142g)
2cupssourdough starter, ripe and fed (16 oz, 454g)
1¾cupswhole wheat flour, (7 oz, 198g)
1¾cupsall-purpose flour, (7¼ oz, 206g)
2Tbspvegetable oil, (1 oz, 25g)
1Tbspsesame seeds , or your favorite blend of seeds (optional)
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).
Remove the bread from the oven, place on a rack and cool completely. Slice (or tear) and enjoy!
I used the Harvest Grains Blend from King Arthur Flour, but you can use whatever mix of whole grains you'd like, or leave them out altogether. Just remember to increase the amount of all-purpose flour by 3/4 cup (3 oz, 80g).If you don't have a stand mixer, you can use a bread machine set to manual cycle or just knead by hand.If desired you can use a round covered baker or Dutch oven, about 4.2-quart and 10-inches in diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal. Cover and continue with the the second rising.You can get fancier if you'd like and make a crosshatch pattern on top of the bread with four slashes.When baking using a covered baker, bake for 40 minutes, the uncover the loaf and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. Remove the bread from the oven and let sit in the baker for 5 minutes, then turn out and cool on a rack.Can you make this bread in a different shape? Sure! You can make an oblong shape on the baking pan or use a standard loaf pan if you'd prefer. I'd start checking the bread for doneness after about 30 minutes.I don't suggest trying to make penicillin...let's leave that to Claire shall we?Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Multigrain Sourdough Bread https://www.outlandercast.com/2020/03/multigrain-sourdough-bread-outlander.html March 20, 2020