This has turned into one of my "go to" sourdough recipes.
It makes a small loaf with a nice moist crumb. I like to use it for sandwiches.
The slices are flexible and this bread stays fresh a little longer than plain whole wheat sourdough bread.
The dough is quite sticky and does not require hand kneading.
Without any further ado...
Multi Grain Sourdough Bread
3 TBS. Steel Cut Oats
- Combine in small pot. Bring to boil, simmer 5 minutes. Remove from heat.
1 cup Rye Sourdough Starter
2 TBS. Molasses
2 TBS. Soft Butter
1 tsp. Salt
- Combine in a large bowl. When the oat/water combination has cooled to around 120° F. add to ingredients in the bowl and stir.
2 - 2 1/2 cups Whole Wheat Flour
-Stir in one cup of flour and mix for a minute. Add the second cup of flour and mix for another minute.
- Cover with towel and let rest 30 minutes to allow flour to hydrate. After 30 minutes stir and add more flour 1/4 cup at a time, if needed. The dough should be sticky.
- Cover and let rise 2-4 hours. Stir dough half way through rising, this will count as kneading. Rise times will vary based on the strains of yeast in your starter and the temperature. My dough needs to rise 2-4 hours: 2 hours on hot days, 4 hours on cool days.
- Scrape dough into a greased loaf pan. (I use 9"×5" pan but an 8"×5" would be more ideal.) Cover and let rise 1-2 hours.
- Bake in a preheated 350°F. oven 30-35 minutes.
- Remove from pan and cool on wire rack. Slice when cool. Enjoy!