My final November Mellow Bakers bread is a five-grain sourdough made with a rye sourdough. At the same time that the sourdough is prepared, a soaker is also prepared: flaxseeds, rye flakes, sunflower seeds, oats, and salt are all soaked in water.
After an overnight rest, the sourdough and soaker are combined with high-gluten flour (I used bread flour and vital wheat gluten), instant yeast, honey, and water. My dough was quite wet and I was a little nervous, but after an hour's rise (with no folds), the dough was actually easy to shape. I made a 2 pound loaf for my oval banneton and then two 2-ounce dinner rolls (I'd made a half-recipe).
The kids didn't like the bread, which was no surprise; they don't like seeds in breads. I really love multigrains, but found the rye flavor a little too strong; it was okay, but not a favorite. Hubby really enjoyed the bread with soup, as eggs in a nest, and with Thanksgiving leftovers.
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