Clay's multigrain sourdough sandwich bread from King Arthur Flour

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Notes about this recipe

  • Recipe Notes

    Can substitute instant potato flakes for potato flour.

  • ClaraB on April 05, 2023

    This is my go to recipe for using my sourdough discard. I use a greater proportion of whole wheat flour than called for, and I use wheat gluten rather than the dough improver. The bread can crack during the rise if it’s not kneaded long enough, or I don’t use enough gluten, but it tastes so good and keeps really well.

  • anya_sf on April 27, 2021

    New link: https://www.kingarthurbaking.com/recipes/clays-multigrain-sourdough-sandwich-bread-recipe

  • anya_sf on April 27, 2021

    I used sourdough discard, potato flour, the optional whole grain bread improver, and a blend of wheat germ, sesame seeds, sunflower seeds, and flax seeds instead of harvest grains blend. Heeding the instruction to let the bread rise more than 1" over the pan rim, the bread baked up very nicely. It was flavorful, fairly light, and sliced neatly. Being whole grain, it was a bit drier than the white sandwich loaf, but still an excellent use of discard.

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