Yesterday I made Clay’s Multi-Grain Sourdough Bread, but I shaped it in a boule instead of baking it in a loaf pan as the recipe instructs. Well, as of 8 am, this is what was left of that loaf:
And that’s about the amount of bread I had to eat from that loaf, too, so I guess somebody liked it. That means I need to bake a loaf of sandwich bread, so why not do Clay’s Multi-Grain Sourdough again but with a seed blend and in a loaf pan? Once again, I’m letting the machine do the work. Here are the seeds:
That’s a tablespoon each of poppy, sesame, flax, quinoa, and amaranth, clockwise from the center. One problem with these machines is that the pans tend to leak. We do everything right, too. Anyway, instead of putting in the liquid ingredients first and then the dry ingredients, I have to put in the dry first and then the wet.
That doesn’t affect how the dough turns out, obviously:
This dough was pretty tacky; the recipe gives a range for the flour (5¼ to 6½ oz), and I used 6 oz, but maybe 6½ oz would be better, and I’ll try that next time. I popped this right in a loaf pan sprayed with olive oil spray (because the fat in this recipe is olive oil):
And in half an hour, it was pretty clear I needed to get the oven preheated:
By the time the oven was preheated (20 minutes later), the dough had really risen:
After baking for 25 minutes, the internal temperature was 200℉. I think it should’ve risen more, but the dough was pretty wet. I definitely need to use more flour next time.
Hmmm, smoked turkey and havarti with lettuce, tomato, and mayonnaise . . .