Multigrain Sourdough Bread Recipe

Ingredients

• 2 cups proofed sourdough starter
• 2 tablespoons butter or 2 tablespoons olive oil
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 cup honey
• 1/2 cup sunflower seeds
• 1/2 cup amaranth or 1/2 cup quinoa
• 3 1/2 cups multi-grain flour (I use Robin Hood Best for Multigrain)

Instructions

1. Measure 2 cups of proofed sourdough starter into your bread machine pan, followed by 2 tablespoons of butter or olive oil, 1/2 cup of milk, 1 teaspoon of salt, 1/4 cup of honey, 1/2 cup of sunflower seeds, 1/2 cup of either amaranth or quinoa, and finally, 3 1/2 cups of multi-grain flour.
2. Set your bread machine to the dough cycle and start it. Sit back and let the machine do its thing.
3. Once the dough cycle is complete, carefully remove the dough and place it on a lightly floured surface. Shape it into a loaf that will fit snugly into a greased loaf pan.
4. If you prefer a rustic look, shape the dough into one or two round loaves and place them on a cookie sheet coated with cornmeal.
5. Cover the dough and allow it to rise until it puffs up to about 1 to 2 inches above the edges of the pan. Remember, sourdough can take its sweet time to rise, sometimes several hours, so patience is your best friend here.
6. Preheat your oven to 375 degrees F. Bake the bread for 40 to 50 minutes, or until golden brown and a hollow sound emanates when you tap the bottom of the loaf.
7. Once baked, remove the bread from the pan and let it cool on a wire rack. If you like a soft crust, consider brushing the top with some melted butter.