Sourdough Three Grain Bread Abm
Elevate your homemade bread game with this hearty and wholesome Sourdough Three Grain Bread, specially designed for your bread machine (ABM). This rustic loaf combines the tangy depth of sourdough starter with the nutty goodness of whole wheat, rye, and bread flours. Rolled oats and sunflower seeds bring a delightful crunch, while honey and olive oil add subtle sweetness and rich moisture. Perfectly balanced with a touch of salt and activated with dry yeast, this easy-to-follow recipe lets your bread machine do all the heavy lifting. The result is a flavorful, multi-grain loaf that's perfect for sandwiches, toast, or simply enjoyed on its own. With a prep time of just 15 minutes and no kneading required, you can create bakery-quality bread in the comfort of your home.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.5 cups Sourdough starter
- 2 tablespoons Olive oil
- 1.5 tablespoons Honey
- 1.5 teaspoons Salt
- 1.5 cups Bread flour
- 0.75 cups Whole wheat flour
- 0.75 cups Rye flour
- 0.25 cups Rolled oats
- 0.25 cups Sunflower seeds
- 2 teaspoons Active dry yeast
Instructions
Add the warm water, sourdough starter, olive oil, and honey to the bread machine pan.
Sprinkle the salt evenly into the pan.
Add the bread flour, whole wheat flour, and rye flour to the pan in that order to prevent the yeast from activating prematurely.
Sprinkle the rolled oats and sunflower seeds over the flour mixture.
Make a small well in the center of the flour and sprinkle the active dry yeast into the well.
Place the bread machine pan into the machine, ensuring it is securely installed.
Select the Whole Grain or similar program on the bread machine (approximately 3 hours duration) and press Start.
After the machine finishes kneading and resting cycles, check the dough’s consistency. It should form a slightly tacky ball. If too wet, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.
Once the bread machine completes the cycle, remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Store any leftovers in an airtight container or bread bag at room temperature for up to 3 days.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 28.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
