Five Grain Sourdough with Rye Sourdough

Five Grain Sourdough with Rye Sourdough

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.

Ingredients

  • 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
Read the whole recipe on Bread Experience