This is my third take on Peter Reinhart’s Multigrain Struan from his excellent book” “Whole grain breads”. My first two bakes were on stone, but this one is in a Pan. I have made few changes:
1 – Doubled the recipe to fit two Pans: 1kg, and 700 gr. (The loaf shown is the 1 Kg)
2 – Used only white sourdough starter for the Biga.
2 – Added 113g White Bread flour to the final dough, not whole Wheat flour.
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The dough was mixed and left to ferment for 12 hours at room temperature.
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Soaker mixed and covered immediately, and left at room temperature for 12 hours. I used Rolled Oats, millet, corn meal, Buckwheat, cracked wholegrain rice, cracked wheat, toasted sunflower seeds, toasted Pumpkin seeds.
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The dough was weak, given all the seeds, but was never crumbly. The fermentation was fast, and should be watched closely.
The Crust was soft, and the crumb was smooth. A sour flavor was very much present, but not dominant. It tastes, and feels closer to a volkornbrot (though much lighter), than a regular whole wheat. It is not dense at all.
This bread is rather a sourdough than what Peter Rh. intended it to be, it is nicely sour-ish, and i think i have used a bit too much SD starter, it is bound to become assertively sour in a few days.
With 50% preferment, a wild yeast starter is not the choice, if someone hates sour notes in a bread.
Absolutely Lovely bread, though.
Khalid