Servings | Total Time | Difficulty | Calories
Servings: 12 slices
Prep Time: 45 minutes (active)
Fermentation Time: 17–21 hours
Bake Time: 40–42 minutes
Total Time: Approximately 19–22 hours
Difficulty: Advanced
Calories: Approximately 185 per slice
Multigrain Sourdough Bread
This Multigrain Sourdough Bread delivers everything artisan bread lovers crave—a deeply caramelized crust, an open and airy crumb, and a rich, nutty flavor from toasted grains and natural sourdough fermentation. The long cold-proofing process develops exceptional flavor while creating a loaf with beautiful oven spring and a crisp, crackling crust.
Perfect for sandwiches, avocado toast, grilled cheese, or served alongside hearty soups and stews, this bakery-quality loaf is well worth the time and patience.
Why You’ll Love This Recipe
- Crispy artisan crust
- Soft, open crumb
- Naturally fermented
- Rich nutty flavor
- Packed with wholesome grains
- No commercial yeast
- Freezer-friendly
- Perfect for sandwiches and toast
Ingredients
Levain (Starter Build)
- 35g active sourdough starter
- 70g room-temperature water
- 70g bread flour
Main Dough
- 350g bread flour
- 100g whole wheat flour
- 325g warm water (300g + 25g)
- 100g multigrain seed mix (sunflower seeds, sesame seeds, flaxseeds, rolled oats)
- 10g fine sea salt
Optional Add-Ins
- Pumpkin seeds
- Chia seeds
- Toasted walnuts
- Honey
- Fresh rosemary
- Poppy seeds
Instructions
Step 1: Build the Levain
In a small jar, combine:
- Active sourdough starter
- Water
- Bread flour
Mix until smooth.
Cover loosely and leave at room temperature for 4–5 hours, until doubled, bubbly, and active.
Step 2: Toast and Soak the Seeds
Toast the multigrain mix in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
Transfer to a bowl and pour 50g boiling water over the seeds.
Allow to cool completely.
Drain any excess water before using.
Step 3: Autolyse
In a large mixing bowl combine:
- Bread flour
- Whole wheat flour
- 300g warm water
Mix until no dry flour remains.
Cover and rest for 45 minutes.
Step 4: Mix the Dough
Add the ripe levain to the dough.
Mix thoroughly until incorporated.
Rest for 30 minutes.
Sprinkle over:
- Sea salt
- Remaining 25g water
Mix using slap-and-fold or stretch-and-fold techniques until the dough becomes smooth and elastic.
Rest another 30 minutes.
Step 5: Add the Seeds
Stretch the dough into a large rectangle.
Spread the cooled seed mixture evenly across the surface.
Fold the dough like a letter to distribute the seeds evenly.
Step 6: Bulk Fermentation
Over the next 2½–3 hours, perform 4 sets of stretch-and-folds, every 30 minutes.
After the final fold, allow the dough to rest until it has increased in volume by approximately 30–40%.
The dough should feel airy and hold its shape.
Step 7: Shape
Turn the dough onto a lightly floured surface.
Shape into either:
- Round boule
- Oval batard
Use a bench scraper to build surface tension.
Step 8: Cold Proof
Dust a banneton generously with rice flour.
Place the dough seam-side up inside the basket.
Cover and refrigerate for 12–16 hours.
Step 9: Bake
Preheat a Dutch oven at 500°F (260°C) for 45 minutes.
Turn the dough onto parchment paper.
Dust lightly with flour and score with a sharp lame or razor blade.
Transfer carefully into the hot Dutch oven.
Bake:
- Covered: 20 minutes
- Uncovered at 450°F (230°C): 20–22 minutes
Bake until the crust is deep golden brown.
Step 10: Cool
Transfer to a wire rack.
Allow the loaf to cool for at least 2 hours before slicing.
Baker’s Tips
- Always use an active, bubbly starter.
- Toasting the grains enhances flavor dramatically.
- Soaking the seeds prevents them from drying out the dough.
- Rice flour prevents sticking during proofing.
- Resist slicing the bread while warm to preserve the crumb structure.
Flavor Variations
Honey Walnut
Replace half the seeds with toasted walnuts and add 2 tablespoons honey.
Rosemary Flax
Add 2 tablespoons chopped fresh rosemary and extra flaxseed.
Cranberry Seed
Mix in dried cranberries for a lightly sweet loaf.
Everything Bagel
Top with sesame, poppy seeds, garlic flakes, onion flakes, and coarse salt.
Cheese Sourdough
Fold in shredded sharp cheddar during the final stretch-and-fold.
Storage
Store wrapped at room temperature for up to 4 days.
Freezing
Slice and freeze for up to 3 months.
Toast directly from frozen when ready to enjoy.
Serving Suggestions
Enjoy with:
- Butter
- Avocado
- Jam
- Soft cheeses
- Soups
- Stews
- Sandwiches
- Bruschetta
- Olive oil and balsamic vinegar
Frequently Asked Questions
Why soak the seeds?
Soaking prevents them from absorbing moisture from the dough during fermentation, resulting in a softer crumb.
Can I use all bread flour?
Yes, though whole wheat flour adds flavor, nutrition, and depth.
How do I know bulk fermentation is finished?
The dough should increase by about one-third, feel airy, and jiggle slightly when the bowl is shaken.
Can I bake without a Dutch oven?
Yes. Use a baking stone with added steam during the first part of baking.
Why wait before slicing?
Cooling allows the crumb to finish setting. Cutting too early can make the bread gummy.
Nutrition Information (Per Slice)
- Calories: 185
- Carbohydrates: 31g
- Protein: 6g
- Fat: 4g
- Saturated Fat: 0.5g
- Fiber: 4g
- Sugar: 1g
- Sodium: 190mg
Nutrition values are approximate and may vary depending on the grain mix used.
Final Thoughts
This Multigrain Sourdough Bread combines the timeless art of natural fermentation with the hearty goodness of toasted grains to create a loaf that’s as beautiful as it is delicious. With its crisp crust, tender open crumb, and rich, nutty flavor, it’s perfect for everything from breakfast toast to gourmet sandwiches. While it takes time to develop, every slice rewards your patience with authentic bakery-quality flavor and texture.
