Low Sodium Multigrain Sourdough Bread

This is a family favorite. It's a good tasting bread that works well for sandwiches or toast.

Mix together in a bowl:
1 cup             Water, boiling
1/2 cup         10-Grain Mix (such as Bob's or Arrowhead Mills)
1/2 cup          Rolled or old fashioned oats
1/2 cup          Mixed millet, sunflower seeds, and sesame seeds

Allow seed and grain mixture to cool to room temperature.

Stir together in a large bowl:
1 cup                Bread flour
1/4 cup            Whole wheat flour
1/4 cup             Dark rye flour
1/8 cup             Semolina
1 tsp.                Salt
1 Tbsp.            Wheat gluten
1 Tbsp.            Yeast
1 Tbsp.            Brown sugar or maple sugar

Combine wet ingredients:
 All                 Cooled seed and grain mixture (see above)
1 cup              Fed sourdough starter
1 Tbsp.          Olive oil
1 Tbsp.          Honey or maple syrup

Mix and knead wet and dry ingredients together to make a soft dough (add flour or water as needed). Cover and allow to rise until doubled in size (about one to one and a half hours).

Punch down the dough, divide in half, and shape into loaves. Place the loaves on parchment paper covered baking sheets or into loaf pans. Oil the tops of the loaves and loosely cover them with plastic wrap. Allow the shaped loaves to rise until doubled in size (about one to one and a half hours).

Preheat oven to 375° F. Remove plastic, slash each loaf, and bake 35-45 minutes, until they sound hollow when knocked upon.