Homemade Healthy Wholesome Five-Grain Sourdough Bread

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Homemade Healthy Wholesome Five-Grain Sourdough Bread

This homemade 5 grain sourdough bread is a hearty and wholesome loaf that's packed with flavor and nutrition. The combination of wheat, quinoa, flax, sunflower, and oats creates a unique blend of textures and tastes, while also providing a good source of fiber and protein. Serve it toasted with butter or jam for breakfast, use it for sandwiches, or enjoy it as a tasty accompaniment to soups and stews.

Prep Time1

Cook Time45

Total Time1 45

Course: Bread

Cuisine: American

Servings: loaves

Calories: 124kcal

Author: Marie

Ingredients

For the levain:

8 ounces bread flour
10 ounces water
3 tbsp starter

For the soaker

1/2 cup quinoa
5/8 cup flax seed
1/2 cup sunflower seeds
3/4 cup oats
1 5/8 cup water boiling
1 teaspoon salt

For the dough:

4 3/8 cups bread flour
1 3/4 cup whole wheat flour
1 cup water
1 tablespoon salt
1 teaspoon yeast
soaker (all the above from prior step) 1 pound, 8 oz (all of the above)
liquid levain (all but 3 TB from first step) 18 oz, (all but 3 tablespoons)

Instructions

To Make the Levain (the day before making the dough):

Mix the levain at least 12 to 16 hours before you plan to mix the dough
Combine all levain ingredients and let stand covered at about 70 degrees F
At the same time, mix the soaker by mixing all of the grains in a bowl, and pour boiling water on top. cover with plastic wrap and let stand at room temperature

To Make the Dough

Add all of the ingredients to a standing mixer and mix on low speed for 2.5 minutes and then low-medium speed for 4 to 5 minutes. the final dough temperature should be 76 degrees
Bulk ferment for 1 to 1.5 hours (fold once at 45 minutes if fermenting for 1.5 hours)
Divide and shape into 1.5 pound pieces and place into bannetons and cover with towel or plastic wrap
Final fermentation is 1 hour at 76 degrees (or you can refrigerate overnight; if refrigerating, bulk fermentation should be extended to 2 hours and commercial yeast should be left out of the mix).

To Bake the Bread

Preheat oven at 500 degrees for at least 30 minutes with dutch oven inside placed on baking stone
When ready to bake, load loaf into dutch oven, score the top with lame or razor, and reduce heat to 460 degrees
Bake bread for a total of 40 to 45 minutes (covered for the first 20 minutes)
Let cool on rack for at least 2 hours

Nutrition