Multigrain Sourdough with Millet and Spelt

Trying not to get pheasant blood on this 21-pound Norwegian Forest Cat

It would be a lot easier to bake my own fresh Multigrain Sourdough if my finger wasn’t bleeding. If I wasn’t wondering if I needed stitches it would be easier to concentrate on stretching and folding. Or possibly if I could take a simple breath perhaps I could concentrate on coil folds. If my bosom was not tied into a brand new Renaissance Faire bodice I had just purchased from the local thrift store maybe I could get some oxygen to my brain and really concentrate on baking fresh bread. Obviously, the multitasker in me had to try on my new pheasant attire as I was also trying to shove a loaf of Multigrain Sourdough in the oven (With or without organic pheasant blood on it)

I mean this is all part of sourdough baking, right? The key to creating an organic aged sourdough starter is fermenting the starter to perfection with natural wild yeasts and organic pheasant blood. Dude, I mean wench, this Renaissance-style bread is so authentic! It’s full of blood, sweat and tears, and what is more organic than that?

Yeast mode

It all started when I drove to the neighborhood thrift store on locals’ day to purchase a new to me but oh-so-gently used bike helmet. I’ve become re-obsessed with mountain biking. Lord knows where my bike helmet has gone after a few years of not cycling. Of course, I was very distracted from my fitness and shopping goals when I discovered a brand new to me Rennaisance Faire costume, including a brand new bodice that is nicer then the expensive bodice I’ve lovingly worn for the last twenty years.

I was overjoyed with happiness (And thriftiness!) by the time I stood in line with three separate pieces I was going to use to create a brand new Rennaisance Faire costume. All for the low price of eighteen dollars! Such a deal!

Why am I holding up my foot when my hand is bleeding?

All you knead is Multigrain Sourdough

I may have been running on adrenaline as I decided to score my Multigrain Sourdough loaf before placing it in my oven. I had just purchased a brand new bread lame for easily slicing bread or at least multiple fingers. As I tried to go all Martha Stewart (Without the prison sentence) on my sourdough and create a lovely pine tree score, I couldn’t get the lame to do anything.

This dough lame seemed like it should be straightforward to use but I couldn’t even get it to slash into the wet dough at all. I could have used my thirty-year-old tetanus-coated box cutter. Instead, I threw away twenty bucks to those assholes at Amazon again. They just seem to know that I’m obsessing over baking sourdough here in 2024 and yes, I will be tempted to purchase a dough scraper. I figured the bread lame was a design flaw but no, it turns out I am dysfunctional because as soon as I went to try to clean it, I carved a beautiful alpine tree into my finger.

I like my sourdough just like I like my Jesus, Risen

Yes, I did buy a t-shirt from Amazon that says just that because after shoving my sourdough in the oven and losing a pint of blood, I still couldn’t breathe in that bodice and I may have lost a pint of blood. Perhaps it wasn’t the time for Amazon to be hinting at sourdough swag I should purchase but it happened.

Are you looking to bake the most delicious and yet healthy Multigrain Sourdough around? Do you still have all ten fingers? You simply have to go to your local health food market, buy all these ridiculous healthy flours and bake up this most amazing Multigrain Sourdough.

Multigrain Sourdough with Millet and Spelt

100 grams of millet ground into a flour

100 grams of ground spelt flour

50 grams of quinoa, ground

200 grams of bread flour

50 grams of ground oat flour

360 grams water

50 grams rye sourdough starter

1 teaspoon honey

1 teaspoon salt

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

In your mixing bowl add your loak warm water to your starter discard. Add the honey. Set aside for a few minutes. Mix in the flours and salt. Mix in half your seeds. Mix just a bit until you have a shaggy dough and set aside. Let sit, well covered for thirty minutes. After thirty minutes pull your dough together, maybe twenty times, doing coil folds until it comes together just a bit and has a shine to it. You can use extra flour or water on your hands to keep the dough from sticking to your hands or the bowl. Set your dough aside for thirty more minutes.

After thirty minutes, you will want to do six sets of stretch and folds, every fifteen minutes. Check out this video for what the hell a stretch and fold may be. After your sixth set of stretch and folds leave your dough on the counter, well covered overnight or for twelve hours to ferment.

After twelve hours you are ready to pull your dough back together into a ball and cold ferment it for 5-12 hours. The longer you cold ferment the better sourdough flavor will build. Use rice flour to coat the outside of your dough so it does not stick. Set your dough in a small bowl to shape with a clean towel coated with rice flour. Sprinkle the top of your dough with the rest of the seeds. Set it in the fridge, well-covered to cold ferment.

When you are ready to bake your bread, preheat your oven to 500 with your Dutch oven inside of it. Place your cold dough, straight from the fridge onto a large piece of parchment paper and then place this inside of your Dutch oven. Sprinkle the top of your bread with the remaining seeds. Slice your bread, not your finger with the lame in the shape you desire. Place two ice cubes in between the parchment paper and the Dutch oven. Place the lid back on your Dutch oven and bake for 45 minutes. Turn the oven down to 450. Wait 6 minutes then remove the lid from your Dutch oven. Bake your Multigrain Sourdough for an additional fifteen minutes. After that, remove the Dutch oven from the oven, take your bread out of it and set it aside to cool for at least two hours.