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I hope y’all enjoy getting ideas for how to use your sourdough starter every month as much as I enjoy giving them to you. I may have successfully kept my cats alive on my own for two years now, but I was skeptical that I could keep a sourdough starter alive. Yet aside from one small hiccup early in the process (quickly remedied by taking some of my mom’s starter), I have managed to keep Methuselah alive and {metaphorically} kickin’ for quite a while now! Go team!
Remember last month’s Roasted Strawberry Sourdough Muffins? Remember how I raved about my dough whisk from King Arthur Flour? They sent me some other items in that shipment that I really loved, including their Harvest Grains Blend. It’s basically a blend of everything good for you ever, including whole wheat berries, millet, rye, and flax, sesame, poppy, and sunflower seeds. Whew! Seriously, this stuff is good for you, and they suggest adding it to everything from quick breads to pancakes to crackers {<– I bet that last one would be crazy good!}. Personally? I used it to make this Multi-Grain Sourdough Boule.
Speaking of which, could someone please tell me how to correctly pronounce the word “boule”? I am yet to need to say it out loud, but I do hate sounding like a dummy in my own head.
Nerd alert.
Anyway. This bread is nutty and seedy {I mean that in the most positive way possible} and…well, look at it! You can just tell by looking at it that this bread is going to be good and good for you.
And since it’s so good for you, that means you can slather it in extra butter. Right?
King Arthur Flour thinks that EYHO readers are pretty darn awesome {they’re totally correct, by the way}, so they’d like to offer one lucky reader the same products that they sent me! This includes a 2-lb bag of the Harvest Grains Blend, a 15-inch dough whisk, a coupon for a FREE bag of KAF flour, and a 1-quart stoneware crock. I love using the stoneware crock to store my starter – although, word to the wise, don’t wedge the crock into your fridge door next to the milk, because when you go to get the milk out at 6 in the morning, you could knock the lid onto the floor and shatter it. Yeah, that happened. Learn from my error, kiddie-beans.
Use the widget below to enter to win. One winner will be randomly chosen at midnight on Tuesday, July 30, at which point the winner will be contacted via email and will have 48 hours to respond. Good luck!
Multi-Grain Sourdough Boule
Ingredients
- 1 cup boiling water
- 1 cup King Arthur Flour Harvest Grains Blend
- 2 cups sourdough starter fed and ready to use
- 1 3/4 cups white whole wheat flour
- 1 3/4 cups bread flour or all-purpose flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds or your favorite blend of seeds for topping
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Instructions
- In a large mixing bowl, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm.
- Add the fed sourdough starter and the remaining dough ingredients, and mix, either by hand or with a stand mixer fitted with a dough hook, until you've made a soft dough, adding additional water or flour as needed. Dough will be sticky.
- Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
- Turn the dough out onto a lightly floured work surface, and gently fold it over a few times to deflate it. Shape it into a large round.
- Place the dough in a round covered baker or Dutch oven that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.
- Just before baking, brush the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch or "x" pattern.
- Bake the bread, covered, for 40 minutes. Uncover the loaf and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F.
- Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack.
Notes
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
the only bread I have ever made is biscuits been sort of scared to make any other kind but I would love to make my own pizza dough and home made rolls muffins omg the possibilities are endless. thanks for giving us a chance at getting one of these
I would bake some Blueberry Muffins and some Pretzels
I would like to make pizza dough!
This is a trick question, of course I would make your recipe! Really though, I would. I have a sourdough started from King Arthur, the crock would come in handy and I promise I wouldn’t break it! I love the taste of sourdough and the more intense the flavor the better. I use mine often to make soft pretzels, I add a bit of citric acid to intensify the sourness.
Oooo, I HAVE to try making pretzels now!
The recipe I made was adapted from Alton Browns, my kids love’m and are always asking me to “tie up” a batch!
Ooo I want to come to your apartment and EAT all this bread. This looks awesome Stephie, I love grainy looking breads. Can’t wait to see you Friday!!!
We’re going to have a great weekend!
I must bake this. My Sourdough started from scratch using KAF whole wheat flour and pineapple juice has made pancakes, scones,and rolls,but not any actual bread yet. Just in case something happens; I’ve put a portion in a freezer baggie in the freezer – carefully labeled – so I can begin anew if needed. My starter is named Bond,since when first cultured it was shaken, not stirred vigorously as instructed.
Oh. My. GOSH. I love that name. So clever!
I would make Babka. It seems hard but using KAF would be helpful!
Bool 😉
Also, I am totally inspired by you and will make (and feed) my own starter so that I can bake this exact bread. It’s gorg-a-carb-a-licious!
Oh, I sure hope you do! Make sure to tell me what you name it 🙂
Blueberry muffins would be first on my list.