Clay's Multigrain Sourdough Sandwich Bread

kingarthurbaking.com

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⅔ cup (156g) sourdough starter, ripe (fed) or discard

⅔ cup (152g) lukewarm water

1 tablespoon (14g) olive oil or vegetable oil

1 tablespoon (14g) granulated sugar

1 ¼ teaspoons (8g) salt

1 ⅓ to 1 ½ cups (160g to 180g) King Arthur Unbleached All-Purpose Flour

¼ cup (43g) potato flour or ½ cup (43g) dried potato flakes (instant mashed potatoes)

½ cup (57g) King Arthur Whole Wheat Flour

2 teaspoons King Arthur Whole Grain Bread Improver, optional, but helpful for rise

⅓ cup (50g) King Arthur Harvest Grains Blend, or your favorite blend of seeds and flaked whole grains

2 teaspoons instant yeast

Directions at kingarthurbaking.com

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