Multi-Grain Sourdough with Kamut

Seven different grains and seeds and four different types of flour go into this rye sourdough bread: Whole grain rye flour to make the sourdough; wheat, spelt and kamut flour in the main dough. A soaker made from pumpkin seeds, oat flakes, flax seeds and cracked wheat and rye provides some crunch. And finally sunflower seeds and rye flakes as decoration.

Flour, Water, Salt and Yeast

Only the most basic ingredients go into this sourdough bread: Flour, water, salt and yeast. And since this is 50/50 rye/wheat I decided to use 50/50 rye/wheat sourdough, as I did very successfully with the Sourdough Duo the week before.You can also make a bigger batch of one or the other type of sourdough. Total proving time on backing day is relatively long with around 5 1/2 hours, but there is one period of 4 hours where nothing else needs to be done, making the process easier to plan.

Sourdough Duo

I found this recipe for a ~50/50 rye/wheat bread and decided to go all the way and also make it 50/50 rye/wheat sourdough. I always have enough of both sourdoughs around, so I didn't actually have to make it the day before. Combined with a soaker of rye berries and a variety of grains and seeds this bread came out excellent. There are about 4.5 hours of proving , so bring some time when you make this.