Multi-Grain Sourdough Boule

I may have a new favorite bread:) Included with my new King Arthur Flour sourdough starter was a little booklet of tips and recipes; today I tried the multi-grain sourdough boule.  It turned out well; here is my slightly modified recipe.

Start by adding 1c boiling water to King Arthur Harvest Grains Blend; let cool to lukewarm.
Next, mix in the following ingredients and knead to a soft dough:

• 2c sourdough starter
• 1.75c white whole wheat flour
• 1.75c European-Style artisan bread flour
• 2.5tsp salt
• 1.5 tsp instant yeast
• 2tbsp vegetable oil (I used canola)

Cover the dough in a bowl and let sit until doubled; about 1.5 hours. Next, turn the dough onto a lightly greased (canola oil) work surface and gently fold a couple of times to deflate it. Shape into a large round and cover with lightly greased plastic wrap for another 1.5 hours. Preheat oven to 425 degrees; this took about 15 minutes longer than the preheat button/beeper on my oven indicated; helps to have a thermometer in the oven.

Before baking, brush bread with egg wash (1 egg whisked with 1tbsp water) and sprinkle with your choice of seeds; I used a mixture of golden flax and black sesame seeds for a nice contrast. Make 4 slashes across the top of the bread; 2 in each direction.

I put my Emile Henry dutch oven in the oven when I turned it on so when the thermometer indicated 425, I removed the dutch oven, placed the bread inside, covered, and returned it to the oven for 40 minutes. I then removed the cover for an additional 10 minutes of baking; the temperature inside the bread was 200 degrees at this point so I removed the dutch oven and set on the stovetop for 5 minutes. Large wooden spatulas work well to remove the bread to a cooling rack, where it sat while I went to the gym to jog:) I returned about1.5 hours later to a wonderful aroma and still slightly warm bread and continued my quest of making the perfect avocado sandwich:)

Harvest grains blend soaking in boiled water.

The finished product right out of the 425 oven! Love the contrast of bread and my red Emile Henry.

Its like a piece of art:)

his is a hearty bread but not too dense. 

Couldn't resist making another avocado sandwich for lunch with this great bread. Sliced avocado, topped with alfalfa sprouts, tomato, and feta cheese. Top with a bit of ground flax, salt, pepper, and drizzle with olive oil.

Close-up; note all the grains inside.