For one 500g loaf of bread:
Measure, in a medium dish:
1/3 cup whole grain cereal mix.
1/2 to 1 cup boiled water (I do this in stages, the idea is to get the wholegrain softened and well hydrated before adding it to the dough).
Let sit, to soften.
Meanwhile: Heat olive oil in skillet; add Paanch Phoron:
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
when aromatic, add:
1/2 small onion, diced; sauté until soft and translucent. Remove from heat and let cool.
Add to your favorite sourdough base recipe when you add the salt.
My base sourdough percentages and timing:
In a large bowl, mix together
350g warm (78 degree) H2O
100g sourdough starter
400g white flour
100g whole wheat flour
Mix until no dry flour remains. Let sit one hour. Then, dissolve 12g salt in 25g warm H2O.
Add to dough, along with whole grain cereal mix and Paanch Phoron.
Use your fingers to pinch the salt and other additions into the wet dough. Proceed with Tartine no-knead method, or adjust hydration for whatever method you prefer. Turn out to shape after three hours. Let rise two more hours before baking.
Evan Fackler is an MFA candidate at UNCG. He has served as editor-in-chief of Oxford Magazine and as a fiction editor at The Greensboro Review. His reviews and interviews can be found online at Entropy Magazine and storySouth.