E-Z Sourdough Multigrain Bread

Ingredients

• 57 grams White Winter Wheat Flour (freshly ground white winter wheat flour)
• 46 grams Potato Flakes (Bob's Red Mill potato flakes (can use potato flour))
• 152 grams Sourdough Starter (ripe starter or discard, kept at room temperature)
• 152 grams Lukewarm Water (about 2/3 cup, roughly 30°C)
• 49 grams Six Grain Cereal Blend (King Arthur Harvest Grain Blend or any rolled oats / cracked grains mix)
• 2 teaspoons Active Dry Yeast (can reduce to 1 tsp if using a very active starter)
• 1.5 teaspoons Salt (fine sea salt)
• 1 tablespoon Neutral Oil (vegetable or canola oil)
• 1 teaspoon Sugar (helps activate yeast, optional)

Instructions

1. Measure Ingredients

   Weigh all dry and wet ingredients using the kitchen scale. Place each ingredient in a separate bowl or zip‑lock bag for easy access.

   Time: PT10M

2. Combine Dry Ingredients

   In the mixing bowl, whisk together the white winter wheat flour, potato flakes, six‑grain cereal blend, salt, yeast, and sugar.

   Time: PT2M

3. Add Wet Ingredients

   Create a well in the center of the dry mix and add the lukewarm water, neutral oil, and sourdough starter. Mix briefly with a spatula until just combined.

   Time: PT2M

4. Knead the Dough

   Attach the dough hook to the stand mixer and knead on medium speed for 8 minutes. The dough will be sticky and pull away from the sides.

   Time: PT8M

5. Bulk Fermentation (First Proof)

   Transfer the dough to a lightly oiled bowl, cover with a lid or plastic wrap, and let it rest at room temperature (≈22 °C) until it has roughly doubled in size, about 2 hours.

   Time: PT2H

6. Shape the Loaf

   Gently punch down the dough, turn it onto a lightly floured surface, and stretch‑fold into a 4 × 8 inch rectangle. Tuck the edges under, roll tightly, and seal the seam with a knuckle press.

   Time: PT5M

7. Final Proof

   Place the shaped loaf seam‑side down into the loaf pan, cover loosely, and let it rise until it is about 1 inch above the pan edge, roughly 1 hour.

   Time: PT1H

8. Preheat Oven

   While the loaf is proofing, preheat the oven to 375 °F (190 °C). If you like steam, place a cinder rock tray on the bottom and have a cup of ice ready.

   Time: PT20M

   Temperature: 375°F

9. Bake the Bread

   Bake the loaf for 40 minutes. If using steam, toss the ice onto the cinder rocks just after loading the bread.

   Time: PT40M

   Temperature: 375°F

10. Cool and Slice

    Remove the bread from the pan, place on a cooling rack, and let it cool at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

22 g

Fat

2 g

Fiber

2 g