Multigrain Sourdough Bread

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Multigrain Sourdough Bread

Description

Multigrain sourdough bread is a hearty, flavorful loaf made with a natural sourdough starter and a blend of whole grains and seeds. The long fermentation enhances flavor, digestibility, and nutrition while producing a crisp crust and soft, chewy crumb. This bread is ideal for sandwiches, toast, or enjoying fresh with butter.

Ingredients (2 Large Loaves)

Levain

  • 100 g active sourdough starter

  • 100 g bread flour

  • 100 g water (room temperature)

Soaker (Highly Recommended)

  • 50 g rolled oats

  • 30 g sunflower seeds

  • 30 g pumpkin seeds

  • 20 g flaxseeds

  • 20 g sesame seeds

  • 150 g boiling water

Main Dough

  • 700 g bread flour

  • 150 g whole wheat flour

  • 100 g multigrain flour (rye, spelt, barley, or mixed grain flour)

  • 550 g water (adjust as needed)

  • 20 g salt

  • All of the levain

  • All of the soaked grains (drained if needed)

🥣 Instructions

1. Prepare the Soaker (4–12 hours ahead)

Pour boiling water over grains and seeds. Cover and let absorb fully. Cool before use.

2. Build the Levain (4–6 hours before mixing)

Mix starter, flour, and water. Cover and let rise until bubbly and doubled.

3. Autolyse (30–60 minutes)

Mix flours and water (reserve 50 g water). Cover and rest.

4. Mix Dough

Add levain, salt, soaked grains, and reserved water. Mix until incorporated.

5. Bulk Fermentation (4–5 hours at 24°C / 75°F)

  • Perform stretch-and-folds every 30 minutes for first 2 hours (4 sets)

  • Dough should become elastic and airy

6. Shape

Divide into two. Pre-shape, rest 20 minutes, then final shape.

7. Proof

  • Room temperature: 2–3 hours
    OR

  • Refrigerate overnight (8–14 hours) for deeper flavor

8. Bake

  • Preheat oven to 475°F (245°C) with Dutch oven or covered pan

  • Score loaf

  • Bake covered 20 minutes

  • Uncover and bake 20–25 minutes until deep golden

  • Internal temp: ~208°F / 98°C

Cool completely before slicing.

📝 Notes

  • Hydration may vary depending on grain absorption

  • Soaker prevents grains from stealing moisture from dough

  • Cold proofing improves flavor and structure

💡 Tips for Best Results

  • Use active starter at peak rise

  • Don’t skip the soaker—essential for soft crumb

  • For extra crust crunch, vent oven steam during final bake

  • Let bread cool at least 1 hour before slicing

🍞 Servings

  • Makes 2 large loaves

  • ~12–14 slices per loaf

  • Total servings: ~24–28 slices

🧮 Nutritional Information (Per Slice – Approximate)

  • Calories: 180

  • Carbohydrates: 32 g

  • Protein: 6 g

  • Fiber: 5 g

  • Fat: 3 g

  • Sodium: 210 mg

🌾 Health Benefits

  • Improved digestion from sourdough fermentation

  • Higher mineral absorption (iron, magnesium, zinc)

  • Heart-healthy fibers from whole grains and seeds

  • Lower glycemic impact than commercial bread

  • Supports gut health and satiety

❓ Recipe Q & A

Q: Can I make this without seeds?

Yes. Replace seed weight with flour or omit the soaker entirely.

Q: Can I use only whole wheat flour?

Yes, but expect a denser loaf. Increase hydration by 5–8%.

Q: Why is my bread dense?

  • Starter not active

  • Under-proofed dough

  • Too much flour during shaping

Q: How long does it keep?

  • Room temp: 3–4 days

  • Refrigerated: 7 days

  • Frozen: up to 3 months

Q: Can I bake without a Dutch oven?

Yes—use a covered roasting pan or add steam to the oven during the first 15 minutes.

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