Multi Grain Sourdough Boule

Submitted by: Twin2
Last Updated: 10/10/2006

• 3/4 cup starter (fed and ready to use)
• 1 cup distilled water
• 3 cups bread flour
• 1/4 cup pumpernickel flour
• 1/2 cup multi grain blend
• 11/2 teaspoons yeast
• 1 3/4 teaspoons salt
• 1/2 cup roasted and salted sunflower seeds

• whole wheat flour as needed to adjust the dough (see below)

• a little medium rye flour for the bench

Mix and knead to a soft dough. Add a bit more water if your starter is firm, whole wheat flour if too soft. Be careful not to add too much flour. You do not want the dough to be too firm or your bread will be dry. Place the dough in a buttered bowl, turning to coat a bit, and let rise until it is just about doubled. This will happen in about an hour in a warm kitchen, longer if it's cold.

Turn the dough out on a surface that is dusted with medium rye flour (great flavor boost). Gently shape into a round boule, cover and let it rise again.

After it is risen, brush with the cornstarch and water glaze, slash, and top with seeds of your choice. (We like a blend of oatmeal, sunflower seeds, poppy seeds and toasted sesame seeds).

Bake in a preheated 425 degree oven for about 20 minutes, reduce heat to 350 degrees and bake for at least another 20 minutes or until it reads 190 degrees on an instant read thermometer.

Remove from oven, cool on a rack until completely cool.

To make the cornstarch, water glaze: (This part is for our Baking Circle member "Kid Pizza" and if you try this you will thank him over and over!)

While boiling 1 cup of water mix 2 TBLS of cornstarch into 1/4 cup cold water. Then whisk this solution into the near boiling water & mix till thickened. Paint the top of the loaf with solution & then sprinkle the seeds of choice including oats like many European bread boule's are decorated with.

I use this for all my German rye breads, Gives a nice shiny look and a nice crunch to the crust.