multigrain sourdough bread

This bread is delightfully chewy and complemented by the tang created by the inclusion of sourdough starter and nuttiness of the sesame seeds.

Yield: 1 very large loaf or 1 medium loaf and two small  batons
1,770 calories per batch
Active time: 15 minutes
Total time: 4½ hours

ingredients

2/3 cup sourdough starter, fed or unfed

2/3 cup lukewarm water

1 tablespoon olive oil

1 tablespoon sugar

1¼ teaspoons salt

1½ cup high gluten flour

1/2 cup wheat flour 

1/2 cup instant potato flakes

1/3 cup sesame seeds

1 tablespoon yeast

preparation

1. In a 2 cup Pyrex  measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients and “stir” with the dough hook attached.

3. Pour in the yeast mixture, continuing to “stir” until a shaggy dough forms.

4. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.

6. Turn the dough out onto your counter top, deflate, and shape. Place into a parchment lined loaf pan or onto a parchment lined baking sheet.

7. Cover with plastic wrap and set aside to rise until very puffy, about 2 hours.

8. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

10. Bake until golden brown, about 35 minutes.

Original recipe found here.