Another multi-grain experiment that worked well!
I enjoyed the sprouted grains and seeds so much in my last multi grain loaf that I baked another one and a a third on the go. A week later this bread is still making great toast.
20g white wheat berries
20g red wheat berries
10g red flax
10g gold flax
174g hot water
I soaked this 24 hours in a cool dark place, then added:
10g wheat bran
10g steel cut oats and left it to sprout for another day or 2
When the berries are sprouting I finish the mixing.
174g milk scalded
25g brown sugar
When the milk scald has cooled to 100F add
300g whole wheat starter at 100% hydration and let get happy for a few minutes
245g whole wheat flour
20g buckwheat flour
40g dark rye flour
80g bread flour
1 egg beaten
Mix well and let rest 10 minutes. Do four sets of stretch and fold with 10 minutes rest in between. On the last set of S&F's add
20g sesame seeds, toasted
30g sunflower seeds, toasted
Let rise until double in bulk, then punch down and shape for a loaf pan. Bake 40 minutes at 350F, turning at the half. Enjoy and Happy baking folks! Brian