MULTIGRAIN SOURDOUGH BREAD

Multigrain Sourdough Bread image

Provided by Katzen

Time 45m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 8

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2 cups proofed sourdough starter
2 tablespoons butter or 2 tablespoons olive oil
1/2 cup milk
1 teaspoon salt
1/4 cup honey
1/2 cup sunflower seeds
1/2 cup amaranth or 1/2 cup quinoa
3 1/2 cups multi-grain flour (I use Robin Hood Best for Multigrain)

Steps:

Measure all ingredients into bread machine pan, in order that they are listed. Set machine for dough cycle and start.
At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. Alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
NOTE: To proof your starter, feed it with equal parts of flour and lukewarm 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 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.