3 Grain - 3 Seed Bread

Sourdough

This is the first step if you don’t already have sourdough. Sourdough will take on its strength and character over time, but this is one good way of creating a natural leavener:

1 – 2 cups wheat kernels and or rye kernels coarsely ground
1 – 2 cups water
1 – 2 Tablespoons yogurt with live active cultures
1 cup organic Unwashed grapes

In a medium bowl combine the ground grains, water and yogurt. Mix well to combine.
Place the grapes in a cheese cloth and tie it into a secure sachet. Hold it over the grain mixture and squeeze the grapes until they are all mushy, then place the entire sachet into the mixture and submerge it. Cover the bowl with a single layer of cheese cloth – enough to keep the bugs out but still allow environmental dust to get in. Place the bowl in a shady area outdoors for 5 to 7 days. Check daily to stir the mixture and add more water if necessary. Bacteria from the air will find their way into the dough and start to ferment it. It should begin to smell sour like wine.

Now you are ready to bake bread!

Three Grain – Three Seed Bread

Day 1

1-1/2 cups red hard wheat berries
2-1/2 cups rye berries
2/3 cup millet or buckwheat
1/3 cup flax seeds
1 cup sunflower seeds
1/3 cup pepitas
1 cup sourdough starter
5 cups warm water (~ 100º F)

Coarsely grind or mill the grains into “cracked wheat” and “rye chops.” These can also be purchased as such. Combine grains and seeds in a very large glass or ceramic bowl. You can alter the amounts and types of seeds you like. Add sourdough and warm water. Stir well to combine. Cover with plastic wrap or a damp kitchen towel and let sit in a warm place for 8 hours or over night.

Day 2

Save 1 cup sourdough for next time. Store in a glass jar in the refrigerator. It will keep for many weeks, even months. The top may discolor into dark shades of gray. This is normal and can still be used.

2 cups warm water (~ 100ºF)
2 Tbs sea salt
2 – 3 cups high gluten bread flour
1 package dry yeast
½ cup warmer water (~105ºF)
¼ cup honey or juice concentrate
8 – 10 cups whole wheat flour

Stir salt into warm water until dissolved, then stir into soured grain mixture.
In a separate small bowl add dry yeast to ½ cup warm water, let sit for 5 minutes.
Meanwhile, add 2 to 3 cups bread flour to grain mixture and stir rapidly in small circular strokes for about 5 minutes.
Stir yeast and add to grain mixture, add honey and stir until well incorporated. Cover with plastic wrap and place in a pre-warmed oven (about 90º F, oven should be OFF) and let ferment 1 hour.
Stir grain mush enough to push most air bubbles out. In the bottom of a mixer bowl, place 1-1/2 cups whole wheat flour, top with ½ the grain mush and 1 more cup whole wheat flour. In a mixer with a dough hook, mix on medium speed for 5 minutes, adding more flour as needed until dough is about to pull away from the sides but still sticky. Remove from bowl and let rest on counter top. Repeat with the second half. Grease 4 to 6 loaf pans with plain butter, if using.
Form loaves as desired using more kneading flour as needed, score with a sharp knife, spritz with tepid water from a spray bottle and place in a pre-warmed, humid oven that is OFF. Allow to rise until doubled. Remove from oven.
Preheat oven to 425ºF. Spritz hot oven with water to create a lot of steam, place bread pans in oven and bake for 15 minutes. Reduce heat to 350º F and bake one more hour.
We usually get three 2# loaves, one 1 ½# loaf and a couple baguettes out of this. Sometimes we make rolls or pita breads from the leftover dough. It depends on how much oven space you have. The rolls will double and bake first, then the big loaves. Upon cooling, we package the bread in aluminum foil and then in a large plastic freezer bag. The bread freezes really well. Thawed sliced bread tastes best when toasted.