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 ½ cups boiling water
- ½ 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 ½ teaspoons salt
- 3 ½ cups all purpose flour
Instructions
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
Tried this recipe?Let us know how it was!
