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Whole meal multigrain sourdough

The holy multigrain sourdough


  1. 700gr strong flour

  2. 300 gr whole meal

  3. 700 gr water

  4. 400gr fed starter

  5. 20 gr salt

  6. 20 gr malt

  7. 50 gr Pumpkin seeds

  8. 50 gradi sunflower seeds

  9. 20 gr Lin seed

  10. 20 gr chia seed.


Inside a mixing bowl put water, flour, sour dough starter, malt, mix for 5 minutes and let rest covered with a dumb towel for about 20 minutes. In this period of time the gluten will naturally bind with the water and create a better dough.

After the pause add the seeds and the salt and mix or knead for about 15 minutes or until the dough looks sticky but shiny.

Rest and prove for 3 Hours and knock it down and form your bread shapes.

Divide the dough into 2-3 bannetons, or bread proving baskets rise for 3 hours and and leave in the fridge for 13 hours. Heat up the oven and bake it for 35-40 minutes. And some steam if possible, spraying some water.

Rest for about 30 minutes and enjoy it as you prefer.

Giuseppe Nasti

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