Clay's Multi-Grain Sourdough Sandwich Bread
"This unusual sandwich bread has the chewy texture of an artisan loaf, rather than the soft/tender texture of a typical loaf-pan bread. Happily, this makes it perfect for sandwiches: easy to slice (no crumbling), and sturdy enough to pack for lunch. And its tangy, rich taste is perfect with grilled veggies, ham and cheese, chicken salad, and all manner of favorite fillings. Our thanks to reader Clay Blackwell of Lynchburg, Virginia, who shared this recipe with us. New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page...."
INGREDIENTS
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1 2/3 cup sourdough starter, fed or unfed (see tip at right)
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1 2/3 cup lukewarm water
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1 1 tablespoon olive oil or vegetable oil
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1 1 tablespoon sugar
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1 1 1/4 teaspoons salt
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1 1 1/3 to 1 1/2 cups King Arthur Unbleached All-Purpose Flour
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1 1/4 cup potato flour or 1/2 cup instant potato flakes
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1 1/2 cup King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat Flour
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1 2 teaspoons King Arthur Whole-Grain Bread Improver (optional, but helpful for rise)
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1 1/3 cup Harvest Grains Blend OR your favorite blend of seeds and flaked whole grains
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1 2 teaspoons instant yeast
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