Five Grain Sourdough Bread

Five grains pulling double duty in one loaf: bread flour for structure, amaranth and whole wheat for earthy depth, soy flour for protein, and rolled oats for a soft, cushiony crumb. The sourdough starter does the flavor work while the machine handles kneading and rising, so this is a hands-off way into multi-grain baking.

Ground flax seed (or swap in sesame) toasts up during the bake and gives the crust that nutty edge you can smell across the kitchen. Honey takes the bitter bite off the whole grains without making it sweet.

Load ingredients in the order your machine specifies, run the basic bread cycle, and let the loaf cool fully before slicing. Cutting hot whole-grain bread tears the crumb every time.

Pro Tips

• Find amaranth flour in the health food aisle or grind whole amaranth in a spice grinder if your store doesn’t stock it.
• Pull your sourdough starter out a few hours before baking so it’s at room temperature and active, otherwise the loaf will be dense.
• If the dough ball looks dry during the first knead, add water a tablespoon at a time. Whole grains drink more liquid than white flour.
• Cooled and double-bagged, this loaf freezes beautifully for up to three months.

Variations

• Swap honey for maple syrup for a deeper, woodsy sweetness.
• Add a tablespoon of caraway or fennel seed for a rye-bakery vibe.
• Stir a handful of chopped walnuts or sunflower seeds in at the mix-in beep.