No pictures today, but I do have a recipe. Here’s the modified sourdough multi-grain bread that I’ve been baking the past couple of weeks. The original recipe is here. See my version after the jump.

Sourdough Multi-Grain Bread
Based on a recipe from www.kingarthurflour.com
Notes: I have been using my whole wheat sourdough starter for this bread. I plan on trying it with my white starter, but I just haven’t had time yet. The bread doesn’t have much oven spring, so it’s kind of squat. The few times I’ve allowed the dough to rise over the pan, as in the original recipe, I didn’t like the texture of the bread. So now, I only let it double. And finally, I’ve tried baking the bread on the same day I’ve made it, but I like the flavor better when I let it sit overnight in the fridge.
Makes 1 loaf

1 tsp active dry yeast
5 3/8 oz water
5 1/2 oz sourdough starter, fed or unfed
1/2 oz vegetable oil
1 1/2 oz honey
1/4 oz salt
7 oz bread flour (you can use all-purpose flour)
2 oz whole wheat flour
2 1/2 oz blend of seeds and flaked whole grains (I like sesame seeds, poppy seeds, sunflour seeds, flax seeds and oat bran)

Combine yeast and water and let sit until yeast is dissolved.

Add rest of ingredients to yeast and water. Knead to form a slightly sticky but smooth dough, five to seven minutes with a standmixer.

Cover the dough, and allow it to rise in the refrigerator overnight. It may not double, but that’s okay. In the morning, take the dough out of the refrigerator and let it warm up for a couple of hours. It should be puffy.

Lightly grease a 8 1/2 x 4 1/2 inch bread pan. Gently deflate the dough and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it doubles, 1 1/2 to 2 hours. Near the end of the rising time, preheat the oven to 350 degrees.

Bake the bread for 25 to 30 minutes. When it’s done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.

Remove the bread from the oven, and turn it out of the pan onto a rack, to cool completely.