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Easy Multigrain Sourdough Bread Recipe

Sourdough Multigrain Bread Recipe

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

  • Total Time: 40 mins
  • Yield: 1 loaf 1x

Ingredients

Scale

Ingredients

  • 150g Bubbly Starter
  • 9g Salt
  • 300g Whole Wheat Flour 
  • 200g Organic Bread Flour 
  • 285g Water
  • 75g Multigrain Blend

Equipment Needed

  • Dutch oven
  • Instant read thermometer
  • Parchment paper

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 center 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.
  • Author: Natasha Krajnc
  • Cook Time: 40 mins
  • Category: bread