This was inspired by Bird Seed Bread (Abm), which I love dearly, but wasn't making as much once I discovered sourdough. So I converted it! This is the result. Prep and cooking time does not include rising time, which is approximately 4 hours.
- 1 1⁄2 cups proofed sourdough starter (proofed with multigrain flour, if possible, see note below)
- 1 cup bread flour
- 2 cups whole wheat flour
- 2 tablespoons wheat germ
- 1 teaspoon sea salt
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons amaranth or 2 tablespoons quinoa
- 1⁄4 cup sunflower seeds
- 1⁄4 cup pumpkin seeds
- 2 tablespoons butter, melted
- 2 tablespoons plain yogurt
- 2 tablespoons honey
- 1⁄4 cup lukewarm water
- Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
- KA or Stand Mixer:.
- Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat.
- Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings.
- Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
- Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
- If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
- Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).