Side Pannel
Multi Grain Sourdough Boule
- Prep Time: 35 mins
- Cooking Time: 55 mins
- Serves: 1 large round loaf
Multi Grain Sourdough Boule
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- 1 cup boiling water
- 1 cup Harvest Grains Blend
- 2 cups sourdough starter, fed and ready to use
- 1 3/4 cups King Arthur White Whole Wheat Flour
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 2 tablespoons vegetable oil
- TOPPING
- 1 tablespoon sesame seeds, artisan bread topping, or your favorite blend of seeds
Directions
In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm
Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.
Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round.
Place the round on a lightly greased baking sheet, and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2-quart and 10" diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.
Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern.
Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.)
Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack.
Yield: 1 large loaf.
Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.
Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round.
Place the round on a lightly greased baking sheet, and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2-quart and 10" diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.
Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern.
Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.)
Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack.
Yield: 1 large loaf.
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