Sourdough Three Grain Bread (ABM)

“I was inspired by Donna M's #32194, which I love dearly to create a bread with additional grains which would please my DH & DS, who love multi grain bread. So using her recipe as a guide this is the bread I created today. It turned out a beautiful loaf and was enjoyed by my men. I have to admit for someone who usually isn't fond of multi grain bread I found it pretty tasty too. I used flax seed meal as one of my grains because I heard from a doctor that flax seed is one of the most healthy grains we should be using. It takes so little to have big health advantages as well.”
READY IN:
50mins
YIELD:
1 loaf
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place ingredients in your bread machine in the order recommended by the instructions of your machine.
  2. Select the dough cycle and start.
  3. Listen for the end of the first kneading.
  4. Do not let it raise in the machine since most sourdough breads especially those using wild yeast since they raise best if only raised once.
  5. As you take out the dough spray it lightly with a spray oil product to assist in the handling since the dough will be soft.
  6. Shape into desired shape.
  7. Let raise until double in size.
  8. (Sourdough breads usually take 3 to 4 hours to rise if they don't have added yeast.).
  9. If using a metal loaf pan grease well.
  10. If using a stoneware loaf pan lightly spray with spray oil then sprinkle sides and bottom with cornmeal.
  11. If using a round stone simply sprinkle with cornmeal.
  12. Bake 350 degrees for about 30 minutes.
  13. Remove immediately from pan, lightly baste top of bread with butter or margarine and cool on a rack before slicing or slice with an electric knife which works well on hot bread.

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