Don’t you just feel healthier saying the word “multigrain”? You are going to love the texture and taste of this feel-good sourdough. What makes it unique is the addition of coconut oil, which brings out all the natural nutty flavors and gives the bread a warm, wonderful aroma. This multigrain makes the best toast, too, with almond butter, sliced banana, and a drizzle of orange-blossom honey.
About the Dough: Multigrains must be soaked prior to using; otherwise, they will rob all of the moisture in your dough. Because of this, this sourdough might need a few extra minutes of baking time. However, in return, your loaf will stay fresh for longer. Also worth noting: Use a touch of oil to coat your work surface when shaping the dough. This technique can be used in lieu of flour for sticky doughs, like this one.
Ingredients
- ¼ cup (50 g) bubbly, active starter
- 1¼ cups (300 g) warm water
- 1 tbsp (20 g) honey
- 3 tbsp (45 g) melted coconut oil, plus more for coating
- 0.33 cup plus 1 tbsp (50 g) whole wheat flour
- 3¾ cups (450 g) bread flour
- 1½ tsp (9 g) fine sea salt
- ½ cup (70 g) Harvest Grains Blend or 10-grain hot cereal
- 1 cup (240 g) hot water
- Small handful of rolled oats, for topping the loaf
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. Make the dough
- In a large bowl, whisk the starter, water, honey and oil together with a fork. Add the flours and salt. Combine to form a rough dough, then mix by hand to fully incorporate the flour. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference.
- Meanwhile, add the multigrains to a bowl and cover with 240 grams (1 cup) of hot water. Allow to soak while the dough is resting. Drain well before using. Add the multigrains
- Add the grains to the bowl. Gently knead the dough to incorporate, about 1 minute. The dough will feel wet and slippery at first, but it will become easier to work with as you continue to move it around. Bulk rise
- Cover the bowl with a damp towel and let rise at room temperature until double in size. This will take about 6 to 8 hours at 70°F (21°C). Shape
- Remove the dough onto a lightly oiled surface. Press your fingertips into the dough just a few times to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Let rest for 5 to 10 minutes. Meanwhile, lightly coat a 9 × 5-inch (23 × 13-cm) loaf pan with coconut oil. Gently cup the dough and pull it toward you to tighten its shape. Place into your loaf pan, seam side down. Second rise
- Cover the dough, and let rest until it has risen to about 1 inch (2.5 cm) above the rim of the pan, about 1 to 2 hours, depending on temperature.
- Preheat your oven to 450°F (230°C). Lightly brush the dough with water and sprinkle with the oats to coat. Bake
- Place the dough on the center rack, and reduce the heat to 400°F (200°C). Bake for about 50 to 60 minutes. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
- The moisture from the soaked grains will keep this loaf fresh for 2 to 3 days. Store at room temperature in a plastic bag to maximize freshness.
