This 7 grain sourdough bread is a nutritious and hearty option for those who enjoy baking with whole grains. The combination of various grains adds texture and flavor, making it perfect for sandwiches or as a side with soups and salads.
This recipe requires a sourdough starter and some patience, as the fermentation process enhances the bread’s flavor and texture. It’s a rewarding baking project that yields a delicious loaf.
Nutritious 7 Grain Sourdough Bread
This bread combines seven different grains, creating a hearty and satisfying loaf. Whole wheat, oats, and a variety of seeds come together to form a delightful texture and flavor profile.
The tangy sourdough starter adds depth, making each slice a wholesome experience.
With a preparation time of about four hours, including rising, this recipe yields one large loaf that is perfect for sandwiches or as a side dish with soups and salads.
Ingredients That Matter
The ingredients used in this recipe are essential for achieving that perfect loaf.
Active sourdough starter, warm water, and a mix of all-purpose and whole wheat flour create the base.
Adding rolled oats and a blend of seeds like sunflower, flax, sesame, and pumpkin not only enhances the flavor but also boosts the nutritional value.
The Art of Dough Preparation
Creating the dough is a straightforward process that requires some attention.
Start by mixing the sourdough starter with warm water, then incorporate the flours, oats, and seeds until a shaggy dough forms.
Kneading the dough for about ten minutes is crucial for developing gluten, which gives the bread its structure.
Rising to the Occasion
Once the dough is kneaded, it’s time for the first rise.
Place the dough in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size.
This process usually takes 2-3 hours, allowing the flavors to develop and the texture to improve.
Shaping and Second Rise
After the first rise, the dough needs to be shaped.
Gently punch it down and turn it out onto a floured surface.
Shape it into a round or oval loaf and place it in a proofing basket or on a baking sheet.
The second rise takes about 1-2 hours, giving the loaf a puffy appearance.
Baking to Perfection
Preheat the oven to 450°F (230°C) about 30 minutes before baking.
Transfer the risen loaf to a hot Dutch oven or baking stone for a crusty finish.
Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until it turns golden brown.
Let the bread cool on a wire rack before slicing to maintain its texture.
Nutritious 7 Grain Sourdough Bread
This bread features a blend of seven different grains, including whole wheat, oats, and seeds, combined with a tangy sourdough starter. The recipe takes about 4 hours from start to finish, including rising time, and yields one large loaf.
Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1 1/2 cups warm water
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup flaxseeds
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 1 tablespoon salt
- 1 tablespoon honey or sugar (optional)
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter and warm water. Stir in the all-purpose flour, whole wheat flour, oats, seeds, and salt until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. If using honey or sugar, add it during this step.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 2-3 hours, or until doubled in size.
- Shape the Loaf: Punch down the risen dough and turn it out onto a floured surface. Shape it into a round or oval loaf and place it in a greased proofing basket or on a baking sheet.
- Second Rise: Cover the shaped loaf with a cloth and let it rise for another 1-2 hours, or until puffy.
- Preheat the Oven: About 30 minutes before baking, preheat the oven to 450°F (230°C) and place a Dutch oven or baking stone inside to heat up.
- Bake the Bread: Carefully transfer the risen loaf to the hot Dutch oven or baking stone. If desired, score the top with a sharp knife. Cover with the lid (if using a Dutch oven) and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours
- Servings: 12 slices
- Calories: 150kcal
- Fat: 5g
- Protein: 6g
- Carbohydrates: 22g