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This is an easy recipe that requires minimal effort. My sourdough discard never goes to waste, and the bread turns out delicious. The crumb is not very large, but that doesn’t bother me since my husband loves this small-crumb country loaf.

If you don’t have sourdough discard, simply substitute it with 125g of bread flour and 125g of water. Be sure to increase the yeast to 1 teaspoon

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Multiseed Country Loaf (Hybrid Sourdough Discard)

Yields: 1 Loaf

INGREDIENTS:

250g sourdough discard (please refer to notes)

175g bread flour (I used Japan high gluten flour - 12% protein)
30g whole wheat flour or wholemeal flour
1/2 tsp (2.1g) instant dry yeast

6.5g salt

1 tsp sugar
125g water

10g butter, room temperature

40g multiseed, toasted (flaxseed, sesame seed and chia seed) or seeds at your preference

Coating: Enough raw black and white sesame seeds, flaxseed and sunflower seed.

Banneton (proofing basket)'s size - 6.5"or 8.5" oval shape

METHOD:

Toasting Multiseed:

Heat a dry skillet over medium heat. Add sesame and chia seeds and toast them until they turn golden brown and become fragrant.
In a separate step, toast the flaxseeds as well. Then, transfer the toasted flaxseeds to a mortar and crush them using a pestle.
Combine all the seeds and store them in an airtight container once they have cooled down if you are not going to use soon.

Mixing Dough:

Add all ingredients except butter and multiseed in a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.
Mix with paddle attachment for about 2 minutes at speed 2 (KA mixer) and slowly turn to speed 4. Add butter and multiseed, continue kneading for another 2 - 3 minutes or until the dough turns smooth, comes together and away from the sides of the bowl.

Same Day Bake:

Round up the dough. Transfer the dough into a greased dish. Cover and rest for 1 hour at room temperature around 28C.
Do 1 set of coil fold. Cover and rest for 1 hour.
Transfer dough to a floured surface. Fold right to centre and fold left to meet in the centre. Roll up the dough like Swiss Roll until a log is formed. Pinch both ends to seal.
Brush or spray the top of the dough with plain water and roll the dough (top) into a dish filled with raw multiseed.
Then transfer the dough to a banneton with seam side up. Proof for another 20 – 30 minutes. Lightly press the the dough with your finger. If the indentation slowly bounces back and leave a small indentation, it is ready.
Invert onto a parchment paper. Then place in the freezer again for another 30 - 45 minutes. This is to harden the top for easy scoring.

Overnight Retard:

Round up the dough. Transfer the dough into a greased dish. Cover and rest for 30 minutes at room temperature around 27 - 28C.
Do 1 set of coil fold. Cover the bowl and transfer to the fridge to retard overnight for about 8 – 14 hours. I retarded in the fridge for 12 hours.
The next morning, remove from the fridge and let it rise till double if the dough doesn't rise in the fridge. If the dough already doubled in size in the fridge then just leave it outside for 30 minutes.
Transfer dough to a floured surface. Fold right to centre and fold left to meet in the centre. Roll up the dough like Swiss Roll until a log is formed. Pinch both ends to seal.
Brush or spray the top of the dough with plain water and roll the dough (top) into a dish filled with raw multiseed.
Transfer the dough to a banneton with seam side up. Proof for another 45 - 60 minutes until 80 - 90% increase in size. Lightly press the the dough with your finger. If the indentation slowly bounces back and leave a small indentation, it is ready.
Invert onto a parchment paper. Then place in the freezer for 30 minutes. This is to harden the top for easy scoring.

Scoring and baking:

While resting the dough in the freezer, preheat oven with the dutch oven (cast iron) at 250C (top & bottom heat) for 30 minutes before baking.
Take bread dough out from the freezer. Using a razor blade and score the bread.
Immediately transfer the dough with parchment paper to your preheated dutch oven.
Bake with cover on for 20 minutes. Remove the cover and lower the temperature to 220C (top & bottom heat), continue bake for another 5 - 10 minutes or until golden brown.
Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

NOTES:

I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.
If you don’t have sourdough discard, simply substitute it with 125g of bread flour and 125g of water. Be sure to increase the instant yeast to 1 teaspoon.
Do not overproof the dough. When you score, the excessive gas collected in it will cause the dough collapse.
Use a sharp razor blade for bread scoring.