Organic Multigrain Loaf

Name: Organic Multigrain Loaf
Ingredients: 3/4 cups (4.4 ounces) grain mix (equal parts cracked wheat, rye, oats, millet, flax seeds); Water to cover; 2 cups (8.9 ounces) unbleached organic flour; 2 cups (8.9 ounces) organic whole wheat flour; 1 tablespoons malt; 1 1/4 cups (9.2 ounces) water; 1/2 cup (1.8 ounces) sourdough levain; 1/3 cake compressed yeast; 1 tablespoon sea salt

9 ingredients

9 steps

Ingredients

3/4 cups (4.4 ounces) grain mix (equal parts cracked wheat, rye, oats, millet, flax seeds)
Water to cover
2 cups (8.9 ounces) unbleached organic flour
2 cups (8.9 ounces) organic whole wheat flour
1 tablespoons malt
1 1/4 cups (9.2 ounces) water
1/2 cup (1.8 ounces) sourdough levain
1/3 cake compressed yeast
1 tablespoon sea salt

Directions

1

Soak grains in water overnight.
2

Add flours, malt and 1 1/4 cups water.
3

Let rest 10 to 20 minutes.
4

Add sourdough levain and yeast.
5

Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.).
6

Add salt in last 4 minutes of kneading.
7

Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees.
8

Divide dough and form into different shapes.
9

Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.