Multigrain Soft Sourdough Bread

by - May 09, 2019




This month is all about sourdough bread. This time, I baked a multigrain soft bread with the sourdough starter. I just love sourdough now. The bread just turns out very soft with a delicious aroma every time.

This recipe is originally from Jeannie Tay.  But, I made some changes.  Thank you, Jeannie for the recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Multigrain Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

Levain:
265g active sourdough starter (Feed 90g sourdough starter + 90g bread flour + 90g water, wait till tripled.  It took about 3-4 hours depend how strong is your starter)

Main Dough:
250g bread flour (I used high gluten Japanese Bread Flour)
80g whole wheat flour
50g multigrain (9 grains), blend with food processor
30g brown sugar or honey (I used brown sugar)
1 tsp salt
30g extra virgin olive oil
130g full cream milk
60g lukewarm water

Utensil:
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

METHOD:
  1. Put all ingredients, including the levain into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size. 
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It will take more than 2 hours.  This one took about 2 1/2 hours.
  5. Fifteen minutes before baking, preheat the oven to 180C.
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.
Note:

As I was rushing to go out, the dough was retarded in the fridge for almost 13 hours after it reaches the height of the pan and bake the next day.


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4 comments

  1. Hi where did you buy the sourdough starter & japanese bread flour?
    Thank you.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. You need to make your own starter from scratch. You may search online for making starter dough. I followed the before Youtube:
      https://www.youtube.com/watch?v=m6pGkOuZnrk&feature=share&fbclid=IwAR1FsfjjSmPQc5UOHPXabYdEq1YhLdMRcYYjm9tukY4AFiuYXo-DfBB9ubE

      For Japanese bread flour, you can get from any Bakery Ingredients Shop. I got mine from House of Ingredients.

      Cheers:)

      Delete
  2. Hi there,

    Do I have to blend the multigrain until powder form? I have 10 Grains cereal from Bob’s Red Mill which is coarsest ground, do I still need to blend it further?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. No need until powder form. Coarse ground is ok or you can blend till medium if you like.

      You can see the picture from this link:
      http://www.bakewithpaws.com/2019/04/multigrain-bread.html

      Cheers :)

      Delete