My best Multigrain Sourdough Loaf

 I had a recipe for multigrain and one for oat bread that were very similar.  Here I combine the recipe for one master recipe.

1 cup rolled oats

        or

110 g mixed seeds and oats

       Seed Mix;

        30g sesame seeds

        25g flax seed

        25g sunflower seeds 

        20g pumpkin seeds 

        15g rolled oats

Toast the seeds or oats until dark and aromatic.  Cover with cool water and soak overnight.  Strain and save the water.

300 grams starter-freshly fed and active (3/4 cup)

650  grams (2 3/4 cups) total of liquid including warm water, the seed water and about 200 g of milk 

50 grams honey (1/4 cup maple syrup)

40 grams oil (1 Tbsp)

1000 grams flour (8 cups), include 50 g of wheat bran and 50 g of wheat germ, 50 g of rolled oats 

20 grams Salt (1 1/2 tsp)

In the afternoon or evening before you're baking the bread, mix together the starter, liquids, honey and oil. The dough will be stiff. Cover and let it rest for 1 hour.

Sprinkle salt across the dough and pinch it in using wet hands.  Cover and rest for 1 hour

Add the soaked oats or seeds.  Stretch and fold 4 ways.  The dough will be stiff, wet and sticky. Cover and rest for 1 hour.

Fold and stretch. You can start the BF now do another 2 stretch and folds with a 30 min rest in between each one. BF -Cover and let it rise for 8-10 hours. or 12-14 hours. The dough is ready when it's doubled in size and is jiggly.

Pre-Shape; with wet hands stretch the dough towards the centre. Work this all the way around the dough. Cover and let it rest 15 minutes. (or 30-45 min)

Prep your loaf pan. Shape the dough into a rectangle or oval in order to fit the pan. Place it into the pan and let it rise until the dough rises above the edge of the pan. About an hour. It will be puffy and look ready to bake.

Heat the oven to 450F, lower to 400F when you put the bread in the oven. Bake about 45 minutes

internal temp 190F