When it comes to storage, proper handling ensures that your multigrain sourdough bread remains fresh longer. Storing it in a paper bag rather than plastic allows the crust to maintain its crispiness while keeping the inner crumb moist. If you anticipate leftover slices, consider freezing them in an airtight container for up to three months, making it easy to enjoy at a later date. Leftover bread can also be transformed; think croutons for salads, breadcrumbs for cooking, or even a warm bread pudding for a hearty dessert.
Finally, we encourage readers to embrace the joy of baking and to share their experiences. Whether it’s adapting the recipe to meet personal tastes or exploring unique serving suggestions, discussions about our journeys in baking can create a vibrant community around this art. Baking bread is not just about the final product but the cherished moments created along the way.
Ingredients
- 1 cup water, boiling (8 oz, 227g)
- 1 cup Harvest Grains Blend, see Recipe Notes (5 oz 142g)
- 2 cups sourdough starter, ripe and fed (16 oz, 454g)
- 1¾ cups whole wheat flour, (7 oz, 198g)
- 1¾ cups all-purpose flour, (7¼ oz, 206g)
- 2½ tsp kosher salt
- ½ tsp yeast
- 2 Tbsp vegetable oil, (1 oz, 25g)
- 1 Tbsp sesame seeds , or your favorite blend of seeds (optional)
