Nutty Multigrain Sunflower Sourdough Bread
This Nutty Multigrain Sunflower Sourdough Bread is a delightful twist on traditional sourdough, merging the unique tang of sourdough with the hearty nutrition of multigrain flours and sunflower seeds. Inspired by a cherished recipe, this version boasts a rich texture and a nutty flavor profile that's perfect for any meal. The 7-grain blend provides a wholesome base, complemented by the crunch of sunflower seeds. Ideal for sandwiches, toasting, or simply enjoyed with butter, this bread is a nutritious staple for your kitchen. Enjoy the process of baking as the aromatic yeast and honey blend together, creating a loaf that not only nourishes the body but also warms the soul. Perfect for sharing or savoring alone, this recipe is sure to become a favorite amongst family and friends.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
granulated sugar
1 teaspoon (none)
warm water
1 cup (none)
sourdough starter
1/4 cup (none)
multigrain whole wheat bread flour
1 cup (none)
multigrain whole wheat flour
4 1/2 cups (can include a combination with whole wheat or white flour)
honey
2 tablespoons (none)
sea salt
1 1/2 teaspoons (none)
warm water
1 cup (none)
sunflower seeds
1/2 cup (none)
seven-grain cereal (optional for topping)
to taste (sprinkle on top before baking)
Instructions
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1. **Prepare the Starter**: In a large mixing bowl, combine 1 cup of warm water with 1 teaspoon of granulated sugar. Stir in 1/4 cup of your sourdough starter and 1 cup of multigrain whole wheat bread flour until you achieve a thick pancake-like consistency, about 2 minutes. Cover the bowl with plastic wrap and place it in a warm area to rise until the mixture is bubbly, puffy, and has developed a yeasty aroma, approximately 8 to 12 hours.
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2. **Mix the Dough**: Once the starter is ready, add 4 cups of the multigrain whole wheat flour, another cup of warm water, 1/2 cup of sunflower seeds, 2 tablespoons of honey, and 1 1/2 teaspoons of sea salt to the starter. Mix well by hand or using a stand mixer until the dough is soft and slightly sticky. If the dough feels too sticky, gradually incorporate the remaining 1/2 cup of flour until the desired consistency is reached.
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3. **First Rest**: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it rest for 30 minutes to allow gluten development.
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4. **Fold the Dough**: After the initial resting period, gently turn the dough out onto a floured surface. Fold the dough like folding a letter—lift one edge to the center, turn the dough 90 degrees, and fold again. Repeat this process two more times, then return the dough to the bowl, cover, and let rest for another 30 minutes. Repeat the folding sequence.
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5. **Final Rise**: Shape the dough into a round or loaf form, then place it into a greased loaf pan, on a baking sheet, or in a brotform. Cover and let rise in a warm spot until doubled in bulk, approximately 2 to 2.5 hours.
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6. **Preheat the Oven**: Preheat your oven to 375°F (190°C). If using a baking stone, place it in the oven while it's preheating for about 20 minutes.
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7. **Prepare for Baking**: For added texture, spray the top of the loaf with Pam or lightly mist with water, then sprinkle with your choice of seven-grain cereal or oats. Use a sharp knife to slash the top of the loaf to allow for expansion during baking.
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8. **Bake**: Place the loaf in the center of the oven and bake for 50 minutes, or until the loaf has a golden-brown crust and an inserted instant-read thermometer registers at least 215°F (102°C). The loaf should sound hollow when tapped on the bottom.
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9. **Cool**: Once baked, transfer the bread to a cooling rack. Allow it to cool completely before slicing to maintain its texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Nutty Multigrain Sunflower Sourdough Bread?
It is a nutritious twist on traditional sourdough that combines the unique tang of sourdough with multigrain flours and sunflower seeds for a hearty texture and nutty flavor.
What type of starter is required for this recipe?
The recipe requires 1/4 cup of sourdough starter to begin the process.
How long does the sourdough starter need to rise initially?
The starter mixture should be covered and placed in a warm area to rise for approximately 8 to 12 hours until bubbly and puffy.
What flours are used in this bread?
This recipe uses multigrain whole wheat bread flour for the starter and additional multigrain whole wheat flour for the main dough.
Can I use white flour in this recipe?
Yes, the recipe suggests that the multigrain whole wheat flour can include a combination with white flour if desired.
How much sunflower seeds are added to the dough?
The recipe calls for 1/2 cup of sunflower seeds to provide crunch and flavor.
Is there any sweetener in this sourdough bread?
Yes, the recipe uses 1 teaspoon of granulated sugar in the starter and 2 tablespoons of honey in the dough.
What is the purpose of the first 30-minute rest period?
The first rest allows for gluten development in the dough after the initial mixing.
How do I perform the folding technique for this dough?
Lift one edge of the dough to the center, turn the dough 90 degrees, and fold again. Repeat this process several times as instructed.
How many times should the folding sequence be repeated?
The folding sequence should be performed, followed by a 30-minute rest, and then the sequence should be repeated once more.
How long is the final rise before baking?
The dough should rise in a warm spot for approximately 2 to 2.5 hours, or until it has doubled in bulk.
What temperature should the oven be set to?
Preheat the oven to 375°F (190°C) for baking this bread.
Can I use a baking stone for this recipe?
Yes, if using a baking stone, place it in the oven during the preheating phase for about 20 minutes.
What are the options for shaping the loaf?
You can shape the dough into a round or a loaf form and place it into a greased loaf pan, on a baking sheet, or in a brotform.
How do I prepare the top of the loaf before baking?
Spray the top with water or Pam and sprinkle with seven-grain cereal or oats, then slash the top with a sharp knife.
Why is the top of the bread slashed before baking?
Slashing the top allows the loaf to expand properly during the baking process.
How long does the bread need to bake?
The loaf should bake for 50 minutes or until it reaches the desired internal temperature and golden-brown color.
What is the target internal temperature for the finished bread?
The bread is done when an instant-read thermometer registers at least 215°F (102°C).
How can I tell if the bread is done without a thermometer?
The crust should be golden-brown, and the loaf should sound hollow when tapped on the bottom.
Why must the bread cool completely before slicing?
Cooling completely is necessary to maintain the bread's internal texture and prevent it from becoming gummy.
What consistency should the initial starter mixture have?
It should achieve a thick pancake-like consistency.
What should I do if the dough is too sticky?
Gradually incorporate up to an additional 1/2 cup of flour until the desired consistency is reached.
What type of salt is recommended?
The recipe specifically calls for 1 1/2 teaspoons of sea salt.
Is this bread suitable for sandwiches?
Yes, its rich texture and nutty profile make it ideal for sandwiches, toasting, or eating with butter.
Can I use oats as a topping?
Yes, oats are a suggested alternative to seven-grain cereal for the topping.
Does this recipe use commercial yeast?
No, this recipe relies on a sourdough starter for fermentation and rising.
What is the total number of ingredients needed?
There are 10 ingredients listed, including the optional topping.
Is the water used in the recipe warm or cold?
The recipe specifies using warm water for both the starter and the main dough mix.
What category of food does this recipe fall under?
This recipe is categorized as a healthy, artisan homemade bread.
Can the sunflower seeds be omitted?
While they provide the signature 'nutty' flavor and crunch, they can be omitted, though the character of the bread will change.