SOURDOUGH MULTIGRAIN BREAD

DAY 1

Combine:

     200 grams (7 oz. or ⅞ cup) filtered water (no chlorine)

     120 grams (4 oz. or ½ cup) sourdough starter

     236 grams (8 ⅓ oz. or 2 cups) whole wheat flour

Let sit at room temperature loosely covered with plastic wrap

to ferment for 12 hours. Keep away from warmth.

DAY 2

Add to Day 1 ingredients:

     274 grams (9 ⅔ oz. or 1 ¼ cups) filtered water

     85 grams (3 oz. or ⅞ cup) ground mix of any of the following:

flax seed, barley, wheat bran, rice, wild rice, wheat berries,

etc. This should be crunchy, not like flour.

     250 grams (8 ¾ oz. or 2 cups) white BREAD FLOUR

     170 grams (6 oz. or slightly rounded 1 ¾ cup) whole wheat flour

     13 grams (scant Tbsp.) salt

Knead, then place in bowl, cover with plastic wrap, and

refrigerate 24 hours. (I used my mixer on low for about

6 minutes.

Adjust using either a little water or a little whole wheat flour

as needed to make dough just slightly sticky.

DAY 3

Form dough into round loaf and place in baking pan.** Cover with

plastic wrap. Let sit on the counter for 5 hours at room temperature. 

Preheat oven to 475OF. Bake 40-45 minutes until crust is brown

and loaf sounds hollow when tapped.

*For a baking pan, a dutch oven works best. Whatever pan you use,

line the bottom with parchment paper and lightly spray sides to avoid

sticking.

When bread is done, turn it out from the pan onto a rack to cool.

NOTE: On the plastic wrap, with a Sharpie, I write the date and time

I started each daily step and how long it needs to sit. You can use the

same piece of wrap, cross out the old step, and write the new one.

This helps to keep track of time.  Make sure you just loosely cover

the bowl.