Sourdough Multigrain Bread with Ancient Grains & Overnight Soaker

Sourdough Multigrain Bread with Ancient Grains & Overnight Soaker

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.

Ingredients

  • 1 cup old fashioned oats
  • 1/2 cup roasted sunflower seeds
  • 2 tablespoons flax seeds
  • 10 ounces tepid water
Read the whole recipe on Bread Experience