Dough: Multigrain Sourdough

I really have no idea why I bake bread through the summer heat and go on extended bread baking vacation during the winter, but I do.

This week's bread was a multigrain sourdough bread because I wanted to use up all the odds and sods of grains in my cupboard before the big odyssey back to Toronto. If you are baking sourdough bread and not soaking things in the overnight sponge you need to start immediately! It makes everything taste amazing.

The grains in this loaf were:

1/8 cup amaranth
1/8 cup flax
1/8 cup sesame seeds
1/8 cup sunflower seeds
2 tablespoons dried thyme
1/4 cup oatmeal
1/4 cup steel cut oats
1/4 cup cornmeal
2 cups starter
1 cup warm water
1 cup AP flour  

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