Soft Sprouted Wheat Multigrain Sourdough Sandwich Bread

Soft Sprouted Wheat Multigrain Sourdough Sandwich Bread

This bread is so deliciously soft and hearty! It makes wonderful toast and luscious lightly crispy grilled cheese sandwiches. I can't wait to try it for deli roast beef and meatloaf sandwiches the next time I make it.

This loaf started out with all of the dry ingredients and 1 cup of sourdough starter in my stand mixer on low speed. Then I slowly added the warm whey (you could use warm water or skim milk) until it came together in a soft dough. Then I kneaded it just a minute or two before forming it into a ball and rolling it in a large bowl with a little oil to coat it.

It rested for an hour or so until it was doubled in size, then I formed it into a loaf by rolling it up like a newspaper and settling it into a large glass loaf pan lightly sprayed with oil to rise again loosely covered in plastic wrap sprayed with oil.

After it had risen again it was time for the oven. This only takes about 45 minutes in my kitchen so I got the oven going on 375 degrees when I set it up for it's second rise. Unfortunately I forgot to take a picture of the beautifully risen loaf just before it went into the oven when I brushed it with some melted butter. Ooops! It was lovely!

So this is it! Brush it again with some melted butter and let it cool for about 10 minutes before loosening it from the pan and cooling it on a wire rack. I often use a thin metal spatula to loosen the sides and then lay it on one side until it cools flipping from side to side to help it along. Let it cool for at least 45 minutes before cutting if you can stand it. The top gets softer and the sides firm up as it cools making a wonderfully sliceable texture perfect for sandwiches

This sounds like a lot of work but the active time is only 40 minutes of the total 2 1/2- 3 hours, the rest is rising and baking time and the results are completely worth it!

Happy Baking!

~Melisa

Soft Sprouted Wheat

Multigrain Sourdough Sandwich Bread

Ingredients

2 1/2 cups all purpose flour

1/2 cup bread flour

1/2 cup sprouted wheat flour

1 1/2 tsp fine salt

2 tsp active dry yeast

2 tablespoons each, flax seed, poppy seed and white sesame seeds

I think millet or chia seeds would work really well in this mix too

2 tablespoons butter

2 tablespoons honey

1 cup sourdough starter - mine is usually fed and about the consistency of pancake batter

1 1/4-1/2 cups lukewarm whey or water or skim milk

melted butter for brushing the top twice

Method

Mix all of the dry ingredients then add the butter, honey and sourdough starter.

Slowly add a cup of the warm whey while the mixer is running on low speed until the dough begins to come together adding more if you need it a tablespoon at a time. You can add a bit more flour if you go over and it gets too sticky. Let the mixer knead the dough 7-8 minutes more.

Now scrape the dough out of the mixer and onto a floured board. Knead the dough for a minute or two then shape it into a ball. Roll it around in a large bowl with a little good quality oil to coat it and cover it with plastic wrap to rise for about 1 1/2 hours.

After the dough has risen to about double in size you can form your loaf by kneading a few times then rolling the dough up like a newspaper and pinching closed the seem. See the illustrations above for more tips on forming your loaf.

Let the dough rise in the loaf pan covered loosely with plastic wrap that has been sprayed with oil for about 30 minutes to 1 hour while preheating your oven to 375 degrees.

After the dough has risen 1/2 inch or so above the rim of your loaf pan, remove the plastic wrap, gently brush the top with melted butter and then put it on the middle rack in the preheated oven for 25-30 minutes. It will rise even more in the oven so be sure it's not too close to the top element. Turn the loaf front to back halfway through to ensure even baking and color. When it's done it will sound quite hollow on top when tapped.

Brush it again with melted butter and let it cool for about 10 minutes before loosening it from the pan and cooling it on a wire rack. Let cool at least 45 minutes before cutting.

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Copywrite © 2019 by Melisa Smith