Multigrain Sourdough Bread

 

Multigrain Sourdough Bread Recipe

Ingredients:

Sourdough Starter & Pre-Ferment:

50g (¼ cup) active sourdough starter

100g (½ cup) whole wheat flour

100g (½ cup) water

Main Dough:

400g (3 ⅓ cups) bread flour

100g (¾ cup) whole wheat flour

50g (⅓ cup) rye flour (or another grain like spelt or einkorn)

100g (¾ cup) mixed grains/seeds (oats, flax, sunflower, millet, etc.)

350g (1 ½ cups) water (adjust as needed)

10g (2 tsp) salt

150g (all of the pre-ferment from above)

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Instructions:

1. Prepare the Pre-Ferment (Levain)

Mix the sourdough starter, whole wheat flour, and water.

Let it sit at room temperature for 4–6 hours until bubbly and active.

2. Soak the Grains (Optional but Recommended)

Mix the grains/seeds with ½ cup hot water and let them soak while the levain develops. This prevents them from pulling moisture from the dough.

3. Mix the Dough

In a large bowl, mix all flours and water. Let it rest (autolyse) for 30–60 minutes.

Add the levain and salt, mixing well.

4. Knead & Bulk Ferment

Stretch and fold the dough every 30 minutes for 3–4 hours. Incorporate the soaked grains during the first fold.

Let the dough rise at room temp until puffy but not doubled (around 5–6 hours).

5. Shape & Final Proof

Shape into a round or oval loaf and place in a floured proofing basket.

Cover and let rise for 8–12 hours in the fridge (cold fermentation enhances flavor).

6. Bake

Preheat oven to 475°F (245°C) with a Dutch oven inside.

Place the dough in the Dutch oven, score the top, and bake covered for 20 minutes.

Remove the lid and bake for another 20–25 minutes until deep golden brown.

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Notes:

You can swap grains based on preference (quinoa, barley flakes, etc.).

If you prefer a softer crust, brush the loaf with butter after baking.

Adjust hydration depending on flour type—some grains absorb more water.

Would you like any tweaks based on what you have or prefer?