Nutty Multi-Grain Bread

9 oz. white unbleached bread flour

3 oz. whole wheat flour

1 cup of sourdough starter

1.75 oz. whole oats

1 oz. cornmeal

1 oz. milled flax seed

0.25 oz. sesame seeds

0.5 tsp. kosher salt

1.875 oz. brown sugar

1.75 oz. buttermilk powder

1.25 cups of 105° F cup of water

Recipe augmented from http://www.kingarthurflour.com/recipes/multi-grain-loaf-recipe

1. Add 4 oz. bread flour, 1.25 cups of water, and starter to your mixing bowl and mix
2. Add wheat flour, oats, cornmeal, flax seed, sesame seeds, salt, brown sugar, and buttermilk powder
3. Mix thoroughly
4. Continue to add flour at about 2 oz. at a time until the dough starts to become elastic and pull away from the bowl
5. Continue to knead the dough and once the dough appears to be elastic, test it using the window pane test
6. When the dough is ready, put the dough in a lightly oiled bowl and cover with plastic wrap
7. Let the dough rise until at least double its size. At room temperature, this can take 2 or more hours
8. Punch the dough down and knead into a log
9. Place the dough into a bread pan
10. Let the dough rise again until roughly double in volume
11. Place in preheated oven at 350° F
12. Bake the bread until it is medium brown and is 200° F inside
13. Let the bread cool on a rack for at least 30 minutes

I made this using my new Chicago Metallic Bread Pan and it came out with ease and cooked evenly. A slice of this bread lightly toasted and with honey or peanut butter is excellent. My wife loves it for sandwiches but I have not yet had the a chance to try it.