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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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