All The Grains Sourdough
This loaf uses lots and lots of whole grains...for a tasty loaf that's also super good for the gut. So throw in all of your grains, let it ferment and rise, then bake it off!
Equipment
- 13-inch pullman loaf pan
Ingredients
levain
- 160g water
- 35g mature sourdough starter
- 100g rye flour
- 50g whole wheat flour
- 50g bread flour
dough
- 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
Instructions
- 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!
Notes
When mixing the dough together, really make sure you don't have any flour or water pockets. Get your hands in there! (And if it's a hard to mix, wet cement-like dough, you're doing it right!).
You can use two smaller loaf pans if you don't have a pullman pan. Just check on the uncovered loaf pans when baking around the 40 minute mark to be sure they aren't too brown. If they are fully browned on top, then cover with tin foil.
You can replace the buckwheat flour or spelt flour with rye flour or whole wheat flour. You can also replace the rye or whole wheat flour with the other one.