How to Make Stonemill Bakery Multigrain Sourdough Bread

Hearty Multigrain Seeded Bread

We bring almost five decades of baking experience to creating nutrient dense, naturally leavened, absolutely delicious european style breads.

Recipe Summary Hearty Multigrain Seeded Bread

This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.

Ingredients | Stonemill Bakery Multigrain Sourdough Bread

1 cup warm water

¼ cup white sugar

1 (.25 ounce) package active dry yeast

2 cups bread flour

1 cup whole wheat flour

¼ cup coconut oil

1 teaspoon salt

1 tablespoon chia seeds

1 tablespoon wheat germ

1 tablespoon flax seeds

1 tablespoon millet

2 tablespoons hulled hemp seeds, divided

2 tablespoons salted roasted sunflower seeds, divided

2 tablespoons old-fashioned oats, divided

Directions

Info | Stonemill Bakery Multigrain Sourdough Bread

prep: 20 mins cook: 30 mins additional: 1 hr 40 mins total: 2 hrs 30 mins Servings: 12 Yield: 1 loaf

TAG : Hearty Multigrain Seeded Bread

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Images of Stonemill Bakery Multigrain Sourdough Bread

Stonemill Bakery Multigrain Sourdough Bread / And to this day, our quartz millstones remain the best way to produce the finest products available.