This is a variation on Seeded Multigrain Sourdough, one of my favorite breads for its reliability and versatility. It’s a great one to play around with, and playing around with your bread is highly encouraged!

For this one, I bumped the overall proportion of whole grain flour up to about 75% by using whole grain flours (equal parts spelt, wheat, and rye) instead of white flour in the final feeding of the starter, and increasing the amount of whole grain flour in the final dough as well. Because whole grain flours are extra thirsty, I also increased the water in the final dough.

Do not expect to get very good gluten development with this dough, because the gluten in spelt and rye is not very strong compared to wheat. Do expect, however, to get a chewy and flavorful bread that will keep well for several days!

(Continue to the recipe…)

After taking an inventory of my pantry, refrigerator, and freezer and finding no fewer than 19 flours, 13 other grain products, 8 seeds, and 7 nuts, I decided I had better start using some of this stuff up.

I made a variation on my seeded multigrain sourdough, using up my remaining pumpkin seeds, some of my flax seeds and rolled rye flakes,  and what I thought was just a few of a little black seed called nigella. The package was opened, so I must have used them before, but I’ll be damned if I know what for. I certainly didn’t remember what a punch they packed. Although these tiny black seeds are in the minority weight-wise (and although the other ingredients do add flavor complexity), their peppery taste is front and center in this bread.

Despite their assertiveness, if I weren’t so prone to shooting first and asking questions later, I might have used even more of these seeds in my bread, because they have been reported to heal every disease except death. That’s a confident statement if I ever heard one. But now that I think about it, I’m feeling pretty chipper right about now.

Serving suggestion: Roast beef sandwich; skip the horseradish.

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