Sunflower seeds, flax seeds and poppy seeds I had on hand, along with a cup of old-fashioned rolled oats, rendered the grainy crumb of the multigrain bread pictured in this post. Other seeds to choose from for this multigrain bread recipe include sesame seeds, hemp seeds, chia seeds, caraway seeds or flax seeds. Because those last two impart stronger flavors, you need only small amounts of them—a few tablespoons of either one will do.
While this recipe helps clear out a few random seeds from the pantry, it also puts a 1½ cup-size dent in your sourdough discard jar. I almost always have a full jar of sourdough discard on hand—I get a bit nervous when it runs low as I can revive a spoonful back to a bubbly state should anything happen to my starter, Eleanor. But I don’t want to accumulate an unmanageable amount of discard. Recipes like this help. (Go here for 12 more discard recipes.)
By eating all of the food we have on hand—in this case, random seeds and sourdough discard—we help keep food out of landfill where, upon decomposing, it emits methane, a greenhouse gas much more potent than carbon dioxide. Baking bread also eliminates the plastic bread bags of store-bought loaves, which like all plastic, are made of fossil fuels. (Some bakeries will allow you to buy fresh bread using your own cloth bag. Go here for 49 more easy ways to kick plastic.)
Regardless of any environmental benefits, you’ll want to bake this bread simply for the taste.
Add discard for flavor, not leavening
Inactive sourdough discard adds a hint of tang to this multigrain bread but cannot make the dough rise. So, this recipe calls for dry active yeast. Think of the commercial yeast as Viagra for your old starter that still wants some action.
Boil some water, soak the seeds in it, make yourself a cup of tea and go relax while the scalding water cools to an active dry yeast-friendly 105°F to 110°F, which can take about 15 minutes. Soaking plumps up the seeds, which add a wonderful texture to your loaves. Be sure to sip your cup of tea. If you rush it and add the active dry yeast to the bowl before the water cools, you’ll kill your yeast.
Place the oats, sunflower seeds, flax seeds, poppy seeds and brown sugar in a large bowl. Pour in the boiling water and stir to combine. Allow the bowl to sit for 15 to 20 minutes, until the temperature of the water has dropped to between 105° and 110°F. As the seeds absorb the water, they will plump up.
Stir in the yeast, sourdough discard, salt and olive oil. Add the all-purpose flour and combine well. Add 1½ cups of the whole wheat flour, ½ cup at a time, mixing well after each addition.
Form the dough into a ball and turn out onto a floured surface. If the dough is too sticky to work with, add 1 to 2 tablespoons more of the whole wheat flour or as needed. Knead for about 7 minutes, until smooth and elastic, adding more flour to the work surface as needed. Place in a greased bowl, turn the dough over to lightly grease the entire surface, and cover with a plate. Let rest for 1½ hours in a warm spot, until doubled in size.
Grease two 8- by 4-inch metal loaf pans. Punch down the dough. Turn it out onto a floured surface and cut the dough into two halves. Flatten the first half into an 8-inch square. Roll up the dough and push in the sides gently, until you have formed an even log. Repeat with the second half of the dough, place the formed loaves in the pans, seams down, and tuck the ends under the loaves.
Cover the loaves with a dishtowel. Let rest in a warm spot for about 1 hour, until they puff up to near the top edge of the pan.
About 15 minutes before the bread is ready to bake, preheat the oven to 425°F. Bake the loaves for 25 to 30 minutes or until browned on top and the bottom of the loaves sound hollow when you tap them. Remove the loaves from the pans and cool on a wire rack before slicing.
Store the loaves in clean cloth produce bags at room temperature for 2 days, or store, unsliced, in the freezer for up to 2 weeks.
Notes
Sesame seeds, hemp seeds, chia seeds or a small amount of fennel or caraway seeds also work well in this bread.
As the sourdough discard warms up, it will bubble and rise. Do not be alarmed if your 1½ cups of cold discard expand to as much as 1¾ cups as it warms up.
There are definitely health benefits to eating multigrain bread and in particular, sourdough multigrain bread - including increased digestibility, lower GI levels and less blood sugar spikes.
Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of it's unfed state, it's not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes.
Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe. Use older discards in more savory recipes.
The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.
You can eat multigrain bread daily, but like with any other food, you'll want to watch portion size and pair it with other healthy foods to create a complete and balanced meal.
If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.
Sourdough discard recipes not only reduce waste but also offer health benefits, making them a wonderful addition to a balanced diet. The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion.
It can be at room temperature or come directly from the fridge. The texture is less bubbly (if bubbly at all) when compared to fluffy active starter. Sourdough discard is not active enough to make bread dough rise, and despite its name the “discard” does not have to be thrown away. 2.)
If your sourdough starter exhibits any of these signs: - Smells like acetone or vinegar - Has a runny consistency - Is full of tiny bubbles or foaming - Doubles in size and then falls back down - Develops a clear, gray, or black liquid on top - Gets a white, powdery substance on the surface It's time to feed it!
Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.
I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.
People with a gluten intolerance may find that sourdough is easier to digest, but people with celiac disease will likely still experience symptoms if they eat sourdough bread. If you have a gluten intolerance or celiac disease, consult with your physician before adding sourdough bread to your diet.
Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes. Whole grain sourdough bread is the best sourdough bread for diabetics.
With its lower calorie count and potential benefits for blood sugar regulation, sourdough bread offers a delicious and healthier alternative to regular bread. Remember, moderation and portion control are key to achieving your weight loss goals.
It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast. Sourdough bread is one of my favorite types of bread. Not only do I find it tastier than conventional bread, but it's also arguably more nutritious.
Whole wheat sourdough bread is a healthy bread. Whole wheat sourdough bread combines the nutritional benefits of both classic sourdough bread and whole wheat bread. Whole wheat sourdough bread has a very low glycemic index, increased vitamins and minerals, and a high fiber content.
The Bottom Line. Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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