Sourdough Multigrain Bread · Crust & Crumb Academy

Sourdough Multigrain Bread

I ran across a recipe for a multigrain sourdough bread that struck my fancy. For the multigrain you use a porridge made from Bob's 5 Grain Hot Breakfast cereal. It turned out okay for a first time and the fact that I totally messed up my timing.

I didn't get my starter levain going early enough in the day on Friday so I could get the dough mixed, bulk fermented and shaped until well after my bed time. What to do? I put it in the fridge overnight and got it out Saturday morning to finish bulk while I went to a Master Gardener Community Workshop. I got home and it was ready for shaping, but I wanted some more cold ferment after shaping. Back into the fridge it went. For my personal breads I use a bread pan so it's easy to slice and put into the toaster.

I got up this morning and preheated my oven. After the oven was well heated I scored my loaf and into the oven it went. I didn't get the best oven spring and blame my timing errors. But hey, we learn by doing.

Here's the recipe I used from Heather on Keep It Sweet Kitchen: https://keepitsweetkitchen.com/multigrain-sourdough-bread/#recipe

If you want to read Heather's entire blog post explaining everything. https://keepitsweetkitchen.com/multigrain-sourdough-bread/

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Sourdough Multigrain Bread