Multigrain Sunflower Sourdough Bread

Total Time: 24 hrs 50 mins Preparation Time: 24 hrs Cook Time: 50 mins

Ingredients

• 1 teaspoon granulated sugar
• 1 cup warm water
• 1/4 cup sourdough starter
• 1 cup multigrain whole wheat bread flour
• 4 1/2 cups multigrain whole wheat flour (or combination of multigrain, whole wheat, and )
• 2 tablespoons honey
• 1 1/2 teaspoons sea salt
• 1 cup warm water
• 1/2 cup sunflower seeds
• seven-grain cereal

Recipe

• 1 starter: in large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
• 2 stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. add the remaining 1/2 cup flour if the dough is too sticky.
• 3 turn out into oiled bowl; let rest for 30 minutes. fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. you can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. i highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
• 4 preheat oven to 375. if using a stone, place it in while preheating, for around 20 minutes. if using a clay baker, follow the usual process.
• 5 if using topping, spray with pam or water, and sprinkle it on top. slash top. bake in centre of 375°f (190°c) oven until instant-read thermometer registers 215°f (102°c) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. transfer to rack; let cool.