Multigrain Sandwich Loaf

1. 1

   Combine 3/4 cup bread flour; rye, sorghum, and teff flours; and yeast in large bowl.

2. 2

   Stir together starter, honey, molasses, and 3/4 cup lukewarm water in separate bowl.

3. 3

   Stir flour mixture into starter mixture.

4. 4

   Cover loosely, and let sit overnight.

5. 5

   The next day, stir 1/2 cup bread flour and salt into dough until thoroughly combined.

6. 6

   Stir in remaining 1/2 cup bread flour 1 to 2 Tbs.

7. 7

   at a time until shaggy dough forms.

8. 8

   Knead dough on lightly floured work surface 3 to 5 minutes, adding flour if needed.

9. 9

   Coat 9- x 5-inch loaf pan with cooking spray, and place dough inside.

10. 10

    Cover loosely, and let rise 1 hour, or until dough is 1/4 inch above top of pan.

11. 11

    Preheat oven to 375F.

12. 12

    Cut 1/2-inch-deep slash lengthwise along center of loaf with serrated knife.

13. 13

    Bake 1 hour, or until internal temperature reaches 198F.

14. 14

    Run knife around pan edges to release bread.

15. 15

    Unmold, and cool 45 minutes before slicing and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.