Okay, so this sourdough loaf doesn’t really have all the grains. But it has a bunch that are super tasty and good for you. If you want a fun twist on a typical rye loaf, this is the loaf for you.
The best part about this loaf is that if you don’t have some of the flours, just replace them with what you have. Actually, that may not be the best part. The best part might be that this is a lazy day loaf. Lazy day loaves are doughs that you don’t have to fold, don’t have to fret much about, can just let chill without much worry, etc. Lazy day loaves are simply the best.
All The Grains Sourdough: Little details
If it’s really hot in your kitchen, the original rising time will take the minimal amount of time, which is 6 hours. If it’s cooler, then the time may be 8 hours. Sourdough has a mind of its own. We love it for that, so bear with it. Be patient with it. Be loving to it. It will give you love in return.
If you want this to be the happiest bake ever, support local mills and farmers by using high quality local stone-ground flours. They will then be ground from whole grains and make your loaf super divine and healthier.
Store-bought bread flour may be okay for now, but a high-quality flour that isn’t roller-milled and sifted into oblivion will change your bread life, your religion, your soul. Heavily manufactured flours in roller mills lose the bran and the germ (the most nutritious parts of the grain). Stone ground flours maintain nutrition and terroir. Be on the lookout for local stone ground flours in the natural foods store near you.
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
All The Grains Sourdough
- 13-inch pullman loaf pan
- 160g water
- 35g mature sourdough starter
- 100g rye flour
- 50g whole wheat flour
- 50g bread flour
- all the levain
- 495g water
- 300g bread flour
- 110g whole wheat flour
- 100g rye flour
- 100g buckwheat flour
- 90g spelt flour
- 35g honey
- 10g salt
- Thoroughly mix all the ingredients for the levain, then cover and let it sit overnight (12 hours) at room temperature.
- In the morning, in a large bowl, mix all the dough ingredients together thoroughly. The dough should resemble wet cement. Cover and let sit for 6 hours.
- Oil a 13-inch Pullman pan. Transfer the mixture into the pan and cover. Let rise for 2 hours or until the dough has risen to an inch from the top of the pan.
- Preheat the oven to 400F. After 20 minutes, place the covered Pullman pan in the oven. Let bake for 40 minutes, then remove the lid. Let bake for another 15-20 minutes, or until the temperature reaches 208F.
- Remove from the oven and from the pan, then let cool on a cooling rack for at least an hour before slicing. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Let me know what you think of my recipe in the comments below!