Multigrain Sourdough Sandwich Bread
www.kingarthurflour.com
www.kingarthurflour.com
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Ingredients

  • 1/4 cup King Arthur White Whole Wheat Flour
  • 1/4 cup King Arthur Unbleached Bread Flour
  • 1/4 cup + 3/4 teaspoon water, around 90°F
  • 1/4 cup + 3/4 teaspoon mature (fed, ripe) sourdough starter
  • 6 1/4 cups King Arthur White Whole Wheat Flour
  • 3 1/3 cups King Arthur Unbleached Bread Flour
  • generous 1/2 cup whole rye flour or pumpernickel flour
  • 1 1/2 teaspoons diastatic malt powder, optional; for optimal rise
  • 4 cups + 2 tablespoons water, around 90°F
  • 5 teaspoons salt
  • all of the levain (above)

Instructions

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