How To make Five Grain Sourdough Bread

How to Make the Healthiest Sourdough Bread Ever (Full Recipe)

This nutritious and healthy high-fiber sourdough bread has lots of whole grains, seeds, and oats but has a mild flavor and a touch of sweetness thanks to the honey added to the dough. I designed this soft sourdough sandwich bread for my kid's school lunches and morning toast, but it turns out I enjoy it just the same.

???? FULL RECIPE HERE:


➡ LEVAIN INGREDIENTS:
● 33g whole wheat
● 33g white flour (all-purpose)
● 66g water
● 7g ripe sourdough starter (100% hydration)

➡ SEED SOAKER INGREDIENTS:
● 57g rolled oats
● 25g sesame seeds
● 25g pumpkin seeds
● 16g sunflower seeds
● 16g flaxseeds
● 16g chia seeds
● 179g water

➡ TANGZHONG INGREDIENTS:
● 82g whole wheat flour
● 328g whole milk

➡ DOUGH MIX INGREDIENTS:
● 459g whole wheat flour
● 213g white flour (all-purpose)
● 57g honey
● 16g wheat bran
● 354g water
● 16g fine sea salt
● 138g ripe levain

➡ TOPPING:
● 50/50 mix of black and white sesame seeds (or all one color), optional

???? EQUIPMENT
Two 9x4x4 Pullman pans (affiliate):

All my favorite baking tools for this bread:


???? CHAPTERS
00:00 Intro
01:04 Baking Schedule
02:07 Bread Overview
02:23 Step 1. Levain & soaker
02:51 Step 2. Tangzhong
03:23 Step 3. Mix
04:56 Step 4: Bulk fermentation
05:32 Step 5: Divide & preshape
07:16 Step 6: Shape
09:03 Step 7: Proof
09:18 Step 8: Bake
10:17 Outro

#baking #sourdough #healthy

Is sourdough bread healthy?

Nutritious Five Grain Semolina Bread w/ Soaker | Cold Bulk Fermentation Method

This tasty and nutritious five-grain semolina bread is another great addition to this month’s multi grain bread recipe collection. Durum wheat (of which semolina is milled) has more protein than any other type of wheat - which is good for us. The protein that is specifically required for gluten is not of such high quality in durum wheat as it is in other types of wheat. But we can easily work around that.

You could use durum flour instead of semolina for this recipe and it would make for a smoother dough, but I quite enjoy the texture of semolina in the finished bread. The fennel seed flavour works well with the other ingredients.

Because this dough contains grains like millet, coarse corn meal, and oat bran (which you can swap for wheat bran if you like) we use a technique called ‘soaker’. The purpose of a soaker is to hydrate and soften grains and seeds for breadmaking. There are cold soakers and hot soakers depending on how hard the grains are. You use cold water for a cold soaker and hot (boiling) water for a hot soaker. In this recipe the soaker is hot because the millet is relatively hard.

Soakers can be made many hours before use. But as little as 45 minutes is enough for this recipe. If you were going to leave a soaker overnight, then bear in mind that if the kitchen is warm the soaker may start going off due to enzymatic activity. In such a situation it is advisable to use some or all the salt of the bread recipe in the soaker to prevent it from spoiling.

This is a cold proofed dough which makes it slightly more acidic and gives it a more pronounced and distinct taste. You can of course bake it on the same day if you like. Simply leave for 2-hour bulk proof with one fold in between, then shape, proof, and bake.

You can shape this loaf how ever you like. You can make it free-standing, or you can proof and bake it in a tin, or even make small rolls.
I chose a round shape this time because I wanted to try out this ‘scoring’ technique. We all know scoring a loaf is important to make it rise in a controlled way and expand out of weak points determined by us. If the bread is not scored it bursts open at its weakest point which is normally the seams at the bottom.

Usually, a loaf is shaped and then placed in a bread basket with the smooth (top) side down. When it is inverted for baking the smooth side is once again on top. Then the bread is scored and baked.
The technique I demonstrate works in the opposite way. The loaf is placed in the basket with the smooth side pointing up. Once inverted for baking the seams are pointing up. The bread is not scored and left to purposely rise and expand out of those seams resulting in a unique design and less work for us. Have you ever tried this?

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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:38 Ingredients & equipment
1:31 Making the soaker
2:04 Mixing the dough
3:26 Chilling, folding & cold fermenting
4:19 Final shaping
5:20 Final proof & baking
6:14 The result
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#Bread #Baking #ChainBaker
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Disclosure
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A Simple Rustic Multiseed Sourdough Bread with a Touch of Home Milled Rye Flour

This is the perfect recipe for baking straightforward multiseed sourdough bread. Rolling the dough in seeds produces an amazing crumb with great texture

I use a little Rye flour in this recipe but you can use wholewheat flour instead or use entirely strong white bread flour.

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READ THE FULL STORY ON THE BLOG:


GET THE SOURDOUGH CALCULATOR:


EQUIPMENT:
WIRE MONKEY LAMES: 10% DISCOUNT WITH THIS LINK

Risdon & Risdon Apron: 5% discount code - Explore22

My Komo Flour Mill - 5% discount with Checkout code: culinaryex5

Bread basket:
Bench scraper:
KD-8000 dough scales:
Precision scales:
Bread tins:
Challenger bread pan:

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Chapters
0:00 What we are making
0:15 Mixing the dough
1:13 Milling the rye flour
2:30 Finishing the dough
3:15 Building strength in the dough
4:42 Shape the dough
5:32 Scoring & baking
6:25 Surveying the loaf

#sourdoughbread

15 Mistakes Most Beginner Sourdough Bakers Make

Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
Click the link below and download my FREE bread baking checklists:


Shop the gear in this video below!
Misen Serrated Bread Knife:
Etekcity Digital Food Scale:
Bread Bosses Bread Lame:
2 Oval Bread Banneton:
Danish Bread Whisk:
Le Parfait 1L Jar for Sourdough Starter:
Bench Scrapers:

-Sourdough Recipe-

Flour (1000 grams total)
600 grams of all purpose flour
300 grams of whole wheat
50 grams of spelt flour
50 grams of einkorn

770 grams of water (77% hydration)
150 grams of starter- (15%)
20 grams of salt (2%)

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