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Sourdough Multi grain Sandwich Bread

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: breads
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 ⅓ ~ 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
  • cup sourdough Starter - (fed or unfed)
  • cup water Lukewarm
  • 1 tbsp sugar
  • tsps salt
  • 1 tbsp Olive oil Vegetable Oil /

Instructions

  • 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.
  • Cover and let rise for 1½~2hours. It will be very puffy, but may not double in volume.
  • Lightly grease a 8½"x4½" loaf pan (I used 9"x5" pan and it worked fine).
  • 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.
  • Around the end of the rising time, preheat the oven to 350°F.
  • 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.
  • Remove the bread from the oven and turn it over on to a wire rack to cool completely.

Notes

 
 
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