Ingredients
- ---Soaker---
1 oz millet
1 oz. buckwheat groats
.5 oz quinoa (or amaranth)
2 fl oz hot water
---Dough---
6 oz refreshed whole wheat sourdough starter
1 oz (by weight) honey
1.5 oz whole wheat flour
1 oz skim milk powder
10 oz bread flour
1 1/2 tsp salt
3 tbsp cooked brown rice or polenta
1.5 oz hulled sunflower seeds
1 oz hulled pumpkin seeds
4 fl oz warm buttermilk
Poppy seeds for topping
Description
Adapted From Reinhart's The Bread Baker's Apprentice To Use My Whole Wheat Sourdough Starter, This Loaf Makes A Delicious Vehicle For Sandwiches Of All Types And Due To It's Slight Sweetness From Honey It Makes Excellent Toast. Will Make One 9x5
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