Sourdough Multi-Grain Bread #BreadBakers

I used my Kitchen Aid to make the dough for this delicious bread.  You can also use the stretch and fold method if you prefer.  This bread is great for sandwiches, but we ate it all toasted and schmeared with butter and jam for breakfast.  YUM.....

It's time for Bread Bakers.......

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.  

This month's theme, chosen by Radha of Magical Ingredients is Sourdough.  Let's see what everyone has baked up.....

• Food Lust People Love: Fig Feta Serrano Ham Sourdough Focaccia 
• Sneha's Recipe: Quick Sourdough Discard Burger Buns 
• Karen's Kitchen Stories: Sourdough Seeded Bread with Tangzhong 
• A Messy Kitchen : Hot Honey Sourdough 
• A Day in the Life on the Farm: Sourdough Multi-Grain Bread

What I love most about this delicious loaf is that you don't need several different types of flour.  This recipe only calls for all-purpose flour, sourdough starter, and multi-grain cereal.

You can use any multi-grain cereal that you like.  I had a box of Kashi Go in my pantry.  The bread turned out very nicely.  It is easy to make, beautiful to look at, and delicious to eat.

Bread, Multi-grain, Sourdough

Bread

American

Yield: 12 servings

Author: Wendy Klik

Sourdough Multi-Grain Loaf

I used my Kitchen Aid to make the dough for this delicious bread. You can also use the stretch-and-fold method if you prefer. This bread is great for sandwiches, but we ate it all toasted and schmeared with butter and jam for breakfast. YUM.....

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 1/2 c. multi-grain cereal
• 1 1/2 c. boiling water
• 3 T. honey
• 3 T. butter, room temperature
• 1 c. active, bubbly sourdough starter
• pinch of salt
• 3 1/2 c. flour
• 1 egg, whisked
• handful of oats for sprinkling, if desired.

Instructions

1. Place the cereal in the large bowl of a stand mixer, fitted with the dough hook. Cover with the boiling water and let sit until it comes to room temperature.
2. Add the sourdough starter, honey, butter, and salt to the bowl and mix until combined. Gradually, mix in the flour, just until incorporated.
3. Increase the mixer speed to medium and knead for about 20 minutes, until the dough has formed into a smooth ball. Cover with a warm, damp towel and let rest until it has doubled in size. This will take about 4 hours, depending on the weather and room temperature.
4. Roll the dough into a rectangle and then roll it up, shaping it into a loaf. Place into a buttered 9x5 loaf pan, cover with a warm, damp towel and let rise until doubled in size, about 2 hours.
5. Brush the risen loaf with the beaten egg and sprinkle with some rolled oats, if desired.
6. Bake in a preheated 375* oven for 45 minutes, until golden brown. Allow to cool completely on a wire rack before slicing and serving.

Notes

Adapted from a recipe found at Farmhouse on Boone

Nutrition Facts

Calories

247

Fat (grams)

6 g

Sat. Fat (grams)

3 g

Carbs (grams)

41 g

Fiber (grams)

1 g

Net carbs

40 g

Sugar (grams)

4 g

Protein (grams)

5 g

Sodium (milligrams)

76 mg

Cholesterol (grams)

21 mg

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