This Five Grain Sourdough Bread is one of the November breads for the Mellow Bakers. It is made with a rye sourdough and a multigrain soaker which gives it a delicious whole-grain flavor despite the fact that it includes a high proportion of white bread flour.
The grains provide a nutty and chewy texture and the high-gluten flour provides the strong gluten structure that is needed for a bread containing this many grains. I substituted rye flakes for the rye chops so I used a cold soaker instead of a hot soaker. I also used home-milled whole grain rye flour so I added more water than the original formula called for. Home-milled flour tends to require more water to achieve the appropriate hydration.
- 8 oz (1 3/4 cup) whole-rye flour
- 6.7 oz (7/8 cup) water
- 4 oz (1 T + 1 tsp) Mature sourdough culture