The bread of the month for the Artisan Bread Bakers’ Facebook group is a Multigrain Bread. The original recipe, from Pastry Affair , makes a simple multigrain bread using the straight dough method. With the straight dough method, the bread is made without any preferment.
I changed things up a bit by incorporating an overnight soaker to soften the grains and a sourdough starter to ferment the dough. I used white Spelt flour instead of bread flour, Einkorn flour instead of regular whole wheat flour and my EK (Einkorn) sourdough starter. I also added a little bit of honey to sweeten the pot.
- 1 cup old fashioned oats
- 1/2 cup roasted sunflower seeds
- 2 tablespoons flax seeds
- 10 ounces tepid water