Easy Multigrain Sourdough Bread Recipe

This homemade seeded multigrain sourdough bread is super simple and versatile. You can add your favorite seeds and grains, to make a multigrain bread recipe that you’ll certainly adore. With gorgeous textures, and unique flavors that make this easy multigrain bread incredibly wonderful. Why not give it a try?

Table of Contents

• What is a Multigrain Bread?
  • Multigrain vs Whole Grain
  • Is Multigrain Bread Healthy?
• How to Make Sourdough Multigrain Bread Recipe
  • Equipment Needed
  • Ingredients
  • Instructions
  • How to Store Homemade Multigrain Bread
• Try Multi Grain Sourdough Bread!
• Multi Grain Sourdough Bread FAQs

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What is a Multigrain Bread?

Multigrain bread can be made from two or more types of grain in one loaf of bread. Popular grains for multigrain breads include wheat, rye, teff, einkorn, semolina, oats, corn and more. Mixed grain cereal can be cooked and added to breads as part of a grain blend, as well as grains crushed into flours.

Grains and flours can be blended into a variety of combinations, creating distinct flavors that you will love. Each grain contributes to flavors, textures and nutrients to the bread.

Homemade multigrain breads allow you to blend many varieties of grain flour combinations as you desire.

Multigrain vs Whole Grain

Multigrain breads have a blend of two or more grains baked into a bread. They don’t have to be whole grains to be included in the mix. For instance, all purpose flours and milled bread flours have parts of the grain missing, but they are often used in multigrain recipes.

For the most nutrients, the best multigrain bread is made using whole grain berries or kernels, as they contain all parts of the grain, including the endosperm, bran and germ.

You can purchase whole grains, and cook them on the stove then include these into your bread dough. Alternatively, you could choose to grind dry whole grains into flour to make your own bread.

Is Multigrain Bread Healthy?

Multigrain breads, carry all types of nutrients from each grain. You claim nutritional benefit from all the grains in the bread. Choose fresh whole grain flours to benefit off these incredible nutrients.

How to Make Sourdough Multigrain Bread Recipe

If you’re looking to create a soft, tender and delicious multigrain sourdough bread, then you’re going to love this recipe. This nutty flavoured whole grain bread has enough holes to hold your toppings, providing you with a delicious sourdough bread that everyone can enjoy!

Equipment Needed

• Dutch oven
• Instant read thermometer
• Parchment paper

Ingredients

• 150g Bubbly Starter – You should aim to feed your starter a couple of days before you plan to bake
• 9g Salt – Use fine sea salt, as its easier to dissolve
• 300g Whole Wheat Flour – Organic wheat flour has an incredible nutty flavour
• 200g Organic Bread Flour – Bread flour has a higher protein content compared to all purpose flour, which works really well with wheat flour
• 285g Water
• 75g Multigrain Blend – These can be any of the following: sesame seeds, sunflower seeds, oats, poppy seeds and more

Instructions

1. Feed your starter and wait until it has increased in volume. Place a rubber band or tape on the container to measure the increase in volume. You can feed the starter before bed, by using 1 tablespoon of starter and combining it with 200ml of water, and 200g of the flour mix.
2. Using a large glass bowl, combine all the ingredients, including the seeds and grains. Mix this by hand, until everything is combined. Cover and let the dough rest for 30 minutes. The dough needs to feel wet but not extremely wet.
3. When shaping the bread dough into a load there are a few things you’ll need to do: Prepare the container, i.e. a banneton or simple bowl
4. Line the container with a towel and then dust it with flour, or with a combination of rice flour and whole wheat flour. Add seeds and oat on top if you wish.
5. Stretch and fold the dough, pulling the outside of the dough to the centre while turning the bowl. After a series of stretches and folds, your dough should become taut.
6. Roll the loaf into seeds and grains, and set it smooth side down into a container.
7. Cover the dough with a towel and let it rise for 6 hours at room temperature.
8. Preheat the oven, and place an empty, covered Dutch oven into the oven, allowing it to preheat for an hour. Remove the shaped loaf from the bowl, and place it into the pre-heated Dutch oven. Score the dough with a sharp knife. Place the lid back on to the Dutch oven, reduce the temperature and let the bread bake for 20 minutes.
9. Remove the lid and let it bake for another 20 minutes, or until an instant-read thermometer reaches 212 degrees F. Remove the bread from the Dutch oven and allow it to cool on a cooling rack for 90 minutes before slicing.

How to Store Homemade Multigrain Bread

• Sourdough bread can remain on the counter without covering or cutting for up to 2 days.
• Sliced sourdough can be placed on a chopping board at room temperature.
• You can store multigrain sourdough bread in linen bags.

• Multigrain sourdough freezes well. Place them in a freezer-safe bag, wrap in foil and they should remain good for up to 3 months.

Try Multi Grain Sourdough Bread!

This multigrain sourdough recipe is a great way to incorporate a good fistful of nutrients in one bake. Enjoy slices of multigrain sourdough breads with butter, slices of avocado, or jam!

In the mood for something sweet? Check out my lemon poppy seed sourdough cake recipe!

And here are other sourdough grains to check out:

• Whole Wheat Sourdough Bread Recipe
• Rustic Rye Sourdough Bread With Milk Kefir

Multi Grain Sourdough Bread FAQs