Multigrain Sunflower Sourdough Bread

Inspired by recipe #378013, which i really loved, but wanted to make as sourdough. i loved the result, so i'm posting it here hoping someone else loves it as much as me! i used 2 cups of 7 grain multigrain bread flour that i found at the st. Lawrence market in toronto, and 2 1/2 cups of robin hood best for bread multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) i used 1847 oregon trail sourdough which i had just gotten two days prior, but any sourdough would do! the flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. if you're so inspired, top this loaf with 7 grain cereal, oats, bran. spray the loaf with pam or water and then sprinkle with the topping before baking.

Steps

Starter: in large bowl , combine water , sugar , starter , flour , stirring until mixture is consistency of thick pancake batter , about 2 minutes.

Cover with plastic wrap.

Let stand in warm place until bubbly and puffy , and yeasty / sour aroma develops , 8 to 12 hours.

Stir in 4 cups of the flour , warm water , sunflower seeds , honey and salt , using a stand mixer or your hands , to make soft , somewhat sticky dough.

Add the remaining 1 / 2 cup flour if the dough is too sticky.

Turn out into oiled bowl.

Let rest for 30 minutes.

Fold dough , turn 90 degrees , fold again , repeat twice.

Return to bowl , cover with plastic wrap and let rest 30 minutes more.

Repeat foldings.

Form into loaf - round or loaf shaped , cover , and let rise in warm place until doubled in bulk , 2 to 2 1-1 / 2 hours.

You can place it in a greased loaf pan or cookie sheet , in a brotform -- whatever.

I highly recommend using a brotform and a baking stone , or a clay baker , but it works well with .

Ingredients

granulated sugar, warm water, sourdough starter, whole wheat bread flour, whole wheat flour, honey, sea salt, sunflower seeds, seven-grain cereal