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: