All That Grain

Our latest creation happens to be a multigrain loaf loaded with lots of different grains and seeds. You can try different combinations based on your own preference. This particular one consists of oat, rye, and barley flakes, millet, flax, sesame, and sunflower seeds. We used our rye sourdough culture to leaven the dough, and it contains, besides the pre-soaked multigrain mash, whole wheat and white flour in equal amounts. The texture turned out very dense and moist. We'll probably never find out how long it would stay that way, because it will be gone pretty fast. Who are we kidding, most of it is already gone as we write these lines! We had it for breakfast with apricot jam and it was yummy.

Here's how it's done:

The multigrain mash

150 gr of the grains and seeds mixture of your choice
150 gr water

Soak the mixed grains for approximately 4 hours (or over night) in 200 grams of water heated to about 165 F.

The final dough

150 gr ripe rye sourdough culture 
225 gr all-purpose flour
225 gr whole wheat flour
275 gr water
300 gr multigrain mash
15 gr salt

Mix the flour, water, multigrain mash, and sourdough culture. Let sit for about half an hour for the autolyse. Then, incorporate the salt and start kneading until your dough is fully developed. Put the dough in a bowl, cover it and let it rest for one hour. Continue by doing a stretch and fold in the bowl every hour. Let it ferment between 4 and 6 hours, then shape your loaf and let it proof for about one more hour. Bake for about 60 minutes at 450 F.