Triple Grain Sourdough

I was Going to show you a 100% rye bread but it didn’t seem to turn out right or that’s what i thought. So i made a different bread. This is a recipe of my own making. The Bread tasted great but still needs a few adjustments and i think i over proved it a bit towards the end i was in the meddle of something and lost track of time haha.

Triple grain sourdough


78 g wheat bran

60 g  stone ground corn meal

20 g flax seed

135 g Boiling water

Cover for 12 hours

Final Recipe

289 g Bread flour

189 g Freshly ground rye flour

328 grams freshly ground hard white wheat

44 g corn meal

504 g water

18 g salt

36 g molasses

260 g %100 hydrated sourdough starter

-Mix flour and water till combined and let it sit covered for 20-30 minutes.

– Then combine every thing except the soaker and knead with mixer for 6 minutes or by hand for 10 minutes till medium gluten is formed. it will be sticky so if you doing it by hand you will have to use the french fold style. Then mix in soaker till even combined with dough

– Place in oiled container in a warm spot for 2 hours with stretch and fold at 30, 60 and 90.

-Divide dough in half and preshape and cover for 20 minutes. Then shape and put in your floured banneton basket and prove for 2 hours. Score and bake at 425 for 15 minutes with steam and 400 15 to 20 minutes without steam.Rotate half way for even browning.

About Purely Sourdough

My Purely Sourdough blog is about making breads from natural starters and also about becoming a better baker and opening my own artisan bakery someday. There are and will be post about other baking related things but mostly sourdough breads.

Grain Mill Wagon Challenge Experience:
My experiences with the Wonder mill where great. From the movement I opened the box I couldn't wait to grain my own flour. I already had got some hard red wheat from the health food store. So I ground what I needed and put together and bunch of whole wheat sourdough rolls. To bad I had to wait till the next day to bake. Next day I got the rolls ready and baked them on my stones and we had them with dinner. The Flavor of the whole wheat was so much better with fresh flour.

Then I moved onto the wonder mill challenge to make 5 recipes within two months. It was fun but I had a lot going on during the contest and I had to wait a long time to get rye berries and hard white wheat. There where none in my area. I made 100% whole wheat desem sourdough, whole wheat sourdough croissants, roasted buckwheat dinner rolls, gluten free sandwich bread , and a triple grain sourdough bread. Most of Recipe where mine and also some of the didn't work out at first but I had fun making them work right.

Also I learn a few new thing about flour while I was doing this. I think the knowledge was there I just forgot but I ordered a bag of soft white wheat and tired to make a loaf with it. Didn't turn out so well. Then I did a little research and soft wheat doesn't have much gluten. I felt dumb because I learned that 7 years ago in culinary school. Also freshly ground absorbs more water that flour from the store. well that's what I experienced while baking with freshly ground flour.

It Was a Great challenge and lots of fun. I like to thank the people at wonder mill for giving me the chance to use your mill I wouldn't have the extra money to buy one for a while. Also I hope you enjoyed my recipes and pictures.

This entry was posted in Grain Mill Challenge and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


Related Posts on the Grain Mill Wagon: