Soft Multigrain Sourdough Sandwich Bread
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Vanilla and Bean · by Traci York★ 5.0 (34)

Soft Multigrain Sourdough Sandwich Bread

NUTRITION · PER SERVING50M COOK
CAL 100%·PRO 100%
CARBS 462G68% OF CAL
38G FIBER38G SUGAR386G OTHER
FAT 61G20% OF CAL
7G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty multigrain sourdough loaf with whole grains, seeds, and a soft tender crumb ideal for sandwiches and toast. Requires advance preparation with a sourdough starter.

componentamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 1
  • 1/4 cup (40 grams) 10 Grain Cereal (or 7 grain cereal)
  • 2 tablespoons (13 grams) Old Fashioned Rolled Oats
  • 2 tablespoons (25 grams) Tri-Color Quinoa (or red quinoa)
  • 2 tablespoons (20 grams) Flax Seed
  • 2 tablespoons (20 grams) Hulled Sunflower Seeds, (unsalted, raw)
  • 2/3 cup + 1 tablespoon (160 grams) Water (about 150F (65C), or soak the grains and seeds overnight in room temperature water)
  • 3/4 cup (150 grams) Sourdough Starter (100% hydration, previously fed, bubbly and active)
  • 3/4 cup (170 grams) Water (about 80F (26C))
  • 3 tablespoons (45 grams) Maple Syrup
  • 3 tablespoons (30 grams) Extra Virgin Olive Oil
  • 1/2 cup + 2 tablespoons (100 grams) Whole Wheat Flour
  • 2 1/4 cup (300 grams) Bread Flour
  • 1 1/2 teaspoons (10 grams) Fine Sea Salt
PREP
—
SODIUM
4873MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.