It’s that time of the year when the ovens in most households are going to be working overtime. It’s holiday season and to jump start my baking spree I joined the lovely group of ladies doing the bake-a-thon. Champa @ Versatile Vegetarian Kitchen is the brain behind  this bake-a-thon.

The group has been doing this baking marathon for the past couple of years and I’m joining in the fun for the first time this year. Group is planning to post 3 days a week, so look forward to some delicious sweet & savory bakes in the coming days.

I’m always looking for new recipes to use my sourdough starter. Even though I forget to feed it for weeks together, the starter is still doing well (knock on wood). But I try to bake something with it at least once every 2 weeks.

This recipe is from King Arthur Flour’s site. I like this bread because it has multigrains and whole wheat flour to make the bread more nutritious. I added Bob’s Red Mill 5 grain rolled cereal, but any combination of seeds and grains can be used here.


This bread is great toasted with a smear of butter and/ or nutella. It is firm enough to be used with sturdy fillings in a sandwich.

 

Recipe from here:

Sourdough Multi grain Sandwich Bread
Sourdough Multi grain Sandwich Bread
Yum
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time
35 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
35 minutes
Sourdough Multi grain Sandwich Bread
Sourdough Multi grain Sandwich Bread
Yum
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time
35 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
35 minutes
Ingredients
  • 1 1/3 ~ 1½ cups all purpose flour
  • ¼ cup Potato flour (substitute with ½cup instant potato flakes)
  • ½ cup whole wheat flour
  • 2 tbsp wheat Vital gluten
  • 2 tsp yeast Instant
  • 2/3 cup sourdough Starter - (fed or unfed)
  • 2/3 cup water Lukewarm
  • 1 tbsp sugar
  • tsps salt
  • 1 tbsp Olive oil Vegetable Oil /
Servings: loaf
Instructions
  1. Combine all the ingredients in a mixing bowl or the bowl of a stand mixer. The dough starts of shaggy and gets stickier as you knead. After kneading for about 7 minutes in a stand mixer, the dough will still be sticking to the walls of the bowl, that is OK. Use floured or oiled hands to transfer the dough into a lightly greased bowl.
  2. Cover and let rise for 1½~2hours. It will be very puffy, but may not double in volume.
  3. Lightly grease a 8½"x4½" loaf pan (I used 9"x5" pan and it worked fine).
  4. Gently deflate the dough and form a log. Place it gently in the greased pan. Cover lightly with a greased plastic wrap and let rise for 1½~2hours, or until it crests at least 1" over the rim.
  5. Around the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 30~35 minutes, tenting with foil after 20 minutes if the bread starts to brown too much. The bread will be golden brown and should register 190°F internal temperature.
  7. Remove the bread from the oven and turn it over on to a wire rack to cool completely.
Recipe Notes

 

 

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0 thoughts on “Sourdough Multi grain Sandwich Bread”

  1. Pavani, I just started feeding the starter you gave me almost 2 years ago now – Yikes but I wasn’t sure exactly how to use it since I had never done sourdough so I did a lot of reading the last week and have been feeding it every day for the past week and now I have a great quantity of multi grain starter – I fed it with a combination of wheat, rye and ap floursI am going to try this bread as my first sourdough but I don’t have the vital wheat gluten – do you think if I use bread flour instead it will be fine?

  2. Pavani, I just started feeding the starter you gave me almost 2 years ago now – Yikes but I wasn’t sure exactly how to use it since I had never done sourdough so I did a lot of reading the last week and have been feeding it every day for the past week and now I have a great quantity of multi grain starter – I fed it with a combination of wheat, rye and ap floursI am going to try this bread as my first sourdough but I don’t have the vital wheat gluten – do you think if I use bread flour instead it will be fine?

  3. Mir, I’m glad that you finally got around to use the starter (and I’m surprised that it kept well for this long 🙂 ). You can skip the vital wheat gluten, but stick with AP flour, bread flour might make it denser. Try it and I would love to know how it turned out. Good Luck & Happy Baking.

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