Daily Multigrain Fiber Bread
Your daily multigrain bread without processed sugar and seed oils! This simple loaf uses sourdough starter and 8 whole grains that can become pantry staples to regularly consume more fiber and protein
Ingredients:
1 1/2 cups boiling water
1/2 of mixed multigrain - I do one heaping tablespoon of each to make up the half cup
quinoa flower
chia seed
hemp seed
sunflower seed
puffed amaranth
psyllium husk
rolled oats
ground flax seed
3 tablespoons honey
3 tablespoons unsalted butter room temp (or melted and cooled)
1 cup sourdough starter active and bubbly
1 1/2 teaspoons salt
3 1/2 cups all purpose flour
Directions:
Add mixed multi-grains to a stand mixer and pour boiling water on top.
Let the mixture cool for about an hour until it reaches room temperature. Mixture should thicken and become a little soupy
Add the rest if the ingredients to the mixer and knead with the dough hook on medium speed until the dough comes together, this can take a very long time, sometimes up to 20 minutes. Dough should be very elastic and not break apart easily when stretched
Cover and ferment until doubled in size (I usually do 6 hours)
Oil a 9×5 inch loaf pan.
Shape by rolling the dough flat into a rectangle and rolling it up and placing into loaf pan.
Cover with a towel or plastic wrap for 2-4 hours at room temperature, or until doubled and fluffy above the brim of the pan.
Preheat the oven to 375 degrees. Bake for 45 minutes, or until golden brown on top.
Allow to cool completely before slicing. The top may feel hard after baking but it will soften after cooling
