Clay's Multi-Grain Sourdough Sandwich Bread
Clay's Multi-Grain Sourdough Sandwich Bread
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| dairy free | |
| Hands-on time: | |
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| Yield: | 1 loaf |
Ingredients
- 2/3 cup sourdough starter, fed or unfed (see tip at right)
- 2/3 cup lukewarm water
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1 1/3 to 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup potato flour or 1/2 cup instant potato flakes
- 1/2 cup King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat Flour
- 2 teaspoons King Arthur Whole-Grain Bread Improver (optional, but helpful for rise)
- 1/3 cup Harvest Grains Blend OR your favorite blend of seeds and flaked whole grains
- 2 teaspoons instant yeast
Directions
1) Combine all of the ingredients — in a bowl, the bowl of an electric mixer, or the pan of your bread machine — and mix and knead to form a smooth dough. The dough may start out shaggy, then become stickier as you knead; if you use a stand mixer, by the end of a 7-minute knead it'll be sticking heavily to the sides of the bowl. That's OK; if you can scrape it off the sides of the bowl and it feels firm enough to hold its shape, and doesn't stick to your floured or oiled hands, it's fine.
2) Cover the dough, and allow it to rise for 1 1/2 to 2 hours; it'll become puffy, though it may not double in bulk.
3) Lightly grease an 8 1/2" x 4 1/2" bread pan. Gently deflate the risen dough, and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it crests at least 1" over the rim of the pan, 1 1/2 to 2 hours. The bread doesn't have much oven-spring (i.e., it won't rise much once it's in the oven), so be sure to let it rise fully before baking. A loaf risen 1" over the rim of the pan will be denser and more close-grained; letting it rise higher will give you a "spongier," lighter bread. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 30 to 35 minutes, tenting it with foil after 20 minutes if it's as brown as you like it. When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack, to cool completely.
Yield: 1 loaf, 16 slices.
Reviews
05/15/2012- We finally tried this recipe and just love it. Would like to increase the size of the loaf though by taking all ingredients up by 1.5. Should I increase the yeast by the same amount or would it stay the same. Thanks, oh and I visited the new store this past week.....it is fantabulous
- 05/09/2012
- Made this last night for the first time. FAN TAS TIK I am new to sourdough. My KA starter came in 5 days ago and I have been feeding it KA Whole Wheat flour and water. I fed it yesterday at noon and left it out for about 5-6 hours prior to making this recipe. Upon my arrival home from work I found the lid pushed off the top of my starter and the living goo was oozing over the top and onto my work table! (I keep my starter in a KA ceramic container and the lid is pretty heavy, so imagine my surprise). So, I started with whole wheat sourdough and substituted KA bread flour for the white flour and added 1 tbsp vital wheat gluten instead of KA Whole Grain Bread improver (I don't stock it). I was after a high riser. Setup my ZO bread machine with a custom program; no preheat; 20 min knead; 45 rise; then 15 min 2nd rise. I checked the dough during the kneading cycle and my only fear was that this was not very much dough- boy was I wrong... Removed from ZO to a bread pan prepared with Pam spray. Was anticipating a 1.5 hour rise, but after 20 minutes the dough had risen about 2" over the top of the pan! I quick fired up the oven, afraid that the dough may collapse from too high of a rise. Put in my trusty remote thermometer and retired to my TV room until I was notified that the bread had reached 190 degrees. Pulled out a PERFECT high, springy loaf with a beautiful medium brown crust. Stayed up late to let the loaf cool to room temp and sliced a piece. Such a light loaf. THIS is what baking bread is all about. Can't wait for breakfast bread, then lunch bread... gotta eat it up so I can make more...
- 04/30/2012
- I've made this several times now and it's a very good loaf. Here in El Paso it does not take anywhere as long as the recipe indicates for the rise - I imagine the altitude (4200' at our house) is the reason. An hour rise each time is sufficient. The preparation is certainly easy. I'll try adding some more grains and using regular whole wheat flour next time to get a darker loaf. Meantime, this one makes very good toast for the morning breakfast as well as sandwiches.
- 04/30/2012
- The first time I made this I was missisng several ingredients and made subsitutions. This time I had everything that was called for except the bread improver but used KAF's vital gluten. My bread looked and tasted very good. Had a nice rise, great texture and will make this again! Especially good toasted! Very happy with this recipe!
- 04/18/2012
- I am so glad I found this recipe as I am trying to make bread that is healthier for a diabetic. The nutritional analysis is:Nutrition information
Serving Size: 32g Servings Per Batch: 16 Amount Per Serving: Calories: 97 Calories from Fat: Total Fat: 1g Saturated Fat: Trans Fat: . Cholesterol: 0g Sodium: 168mg Total Carbohydrate: 17g Dietary Fiber: 1g Sugars: 1g Protein: 3g.
I thought the Dietary Fiber would be higher with the grains but it is listed as 1g. Since some have problems with the grunchy harvest grains will using ground flax seed and regular oats help along with a portion of the Hi_Maize Fiber flour increase the Dietary Fiber? I am using KPWWW along with the KAP flour. Any suggestions will be appreciated. One more thought I also have the Hi-Maize Fiber by itself.
These 3 ingredients are going to be bring more than just fiber to the recipe. They will have a noticeable effect on the structure of the loaf as well. Flax will bring oil, so plan on cutting back on the fat by a tablespoon or more. Flax also emulsifies, the new loaf will be moister and denser. Oats will absorb more water, and may damage gluten during kneading. Plan on more liquid and if you can, pre soak the oats, that may help the rise. Hi-Maize has no gluten. It will weaken the structure. The new loaf may be crumbly and may have a "dusty' feel in the mouth. I suggest keeping a Hi-Maize replacement under 20%. Give it a try. Frank @ KAF.
04/16/2012- This recipe was so easy to make. I didn't have all the ingredients and just created my own whole grain blend and the taste was just fabulous!! As others mentioned, I did have a problem with the last rise but my bread was still soft and delicious so I didn't care. I think it had something to do with the oatmeal in my whole grain blend. I will definitely be making this recipe again and again.
02/24/2012- my bread looks nothing like the picture. I followed the directions to the letter.
Ii make rye bread all the time and this recipe has me dumbfounded it just will not raise. any suggestions it tastes great but it wil lnot raise.
Sorry to hear of the difficulty. This may be related to how you measured the flour. Here is the method we use in all of our recipes: http://www.kingarthurflour.com/recipe/measuring-flour.html If you "dip" the flour directly from the bag, you'll have about 20% too much. If this does not seem likely, please give our bakers a call on the hot line, 800-827-6836. Frank @ KAF.
- 01/19/2012
- I made this bread today, and even after doubling the recipe, it turned out fantastic! I made one Sandwich Loaf and one Boule. They turned out perfect. This is my second attempt with Sourdough, and I think that I am improving with past lessons : ) I also think that my starter is getting better with age also (KAF's recipe) about 6 months old by now. I tried to be patient with the second rise, but the Boule rose faster than the sandwich loaf, so I baked it first, then put the sandwich loaf in the oven when it had risen just over the rim of the pan about an inch and a half. I wasn't expecting it to rise anymore due to the comments, but it took off! So now I have two beautiful loafs of bread, thank you KAF. This will be a regular recipe for me.
- 01/10/2012
- My first sourdough! It couldn't have been easier, and it's delicious, with the mild, fresh-buttermilk flavor and aroma that I like, a medium-soft interior, but a great crust. I used our resident starter straight from the fridge, leaving it out to take the chill off while I weighed out the rest of the ingredients, and then stirring it up in the warm water in the bread machine pan. My new Zo stirred and kneaded the sticky dough, laden with thick starter goo, white whole wheat, and Harvest Grains Blend, into a nice dough ball, with no assistance from me in the way of extra flour or water. Rising times were about as usual (I used the Whole Grain Bread Improver). Thank you, Clay!
- 11/14/2011
- From the previous reviews (and my love of King Arthur Flour) I was expecting a whole lot from this recipe, and it didn't quite live up to my wildest hopes and dreams... but it did make a tasty loaf of bread. My main complaint is that as a plain sliced bread, it doesn't have a whole lot of flavor - which is something I like in my sandwich bread. But if you just want a nice neutral backing for a sandwich this might be just the thing... It does have a nice density and I thought it was tremendous as toast.
