Multigrain Sourdough Bread – Homemade Happiness

Hearty and delicious, this multigrain sourdough bread makes a great bread for sandwiches. It’s soft and juicy for days and without commercial yeast. The whole grains provide great texture, taste and nutritional benefits.

sliced ​​multigrain bread.

You can use a five- or seven-grain granola mix for this recipe, or you can make your own. The choice depends on your preference for complexity of taste and texture. Just make sure your mix includes a base of oatmeal and whole grains for the best health benefits.

A grain mix is ​​unsweetened and tasteless and consists only of pure grain. It usually consists of rolled oats, barley, triticale, rye and other grains. If you’re making your own multigrain mix, use oatmeal or oatmeal as the base (not oatmeal), then add different grains and seeds to taste.

sliced ​​bread.

The bread dough

The dough for this bread has a relatively high moisture content, but the oats and grains absorb a lot of it. They are soaked in boiling water for about 20 minutes before the rest of the ingredients are added to moisturize and plump them. Once the rest of the ingredients are added, you will have a sticky but thick dough. You can knead it by hand or in a food processor.

The ingredients

For the ingredient amounts for this multigrain bread recipe, see the printable recipe card at the end of this post. Here is an overview of what you need.

  • An active sourdough starter.
  • 5- or 7-grain multi-grain granola mix (not sweetened or flavored)
  • Hot water
  • All-Purpose Flour or Bread Flour – with a protein content of at least 11%.
  • Butter – a little for the taste
  • Soft brown sugar or maple syrup
  • Salt
  • seeds (optional) – Pumpkin seeds, flaxseed, poppy seeds or sunflower seeds can provide additional texture.

​Learn to make a homemade sourdough starter.

bitten bread.

equipment

You need the following:

  • Two 8.5×4.5 loaf tins lined with parchment paper
  • kitchen scale
  • Big bowl

Baker’s schedule

Here is an example of a baker’s plan for this bread. You can always adjust it to your own timing. With a little planning, you can have bread when you want it!

The shelf life in the refrigerator can also be extended overnight, allowing the bread to be shaped and risen the next day. It can also be skipped if you wish. The starter for this recipe is added at a 1:1:1 ratio (starter:flour:water) so that it rises within 4-5 hours. If you plan to feed the sourdough the night before, feed it at a higher ratio, e.g. B. 1:3:3 to slow the rise.

  • 8 o’clock in the morning – Charge the starter
  • 12:30 pm – Soak the seeds
  • 1:00 pm – Mix and knead the dough.
  • 1:15 p.m – First climb
  • 17:30 – Cover and refrigerate
  • 8:30 p.m– Shape and let rise again overnight at room temperature.

method

Combine the appetizer, flour, and water in a small bowl. Stir until smooth, then pour into a clean jar, cover loosely and set aside in a warm place until doubled and bubbly.

soak grains.

When the starter has roughly doubled in size, place the granola mixture in a large bowl and pour boiling water over it. Let them sit and soak until the water cools to room temperature.

Appetizer is dumped on flour.

Once cool, add the flour, double the sourdough, sugar and salt and mix to form a thick, sticky dough.

Pieces of butter on dough.

Place the dough on a lightly floured work surface and knead in the room temperature butter.

sticky grain dough.

Knead the dough for 6-8 minutes until it becomes stretchy and firm. This can also be done in a food processor with a dough hook.

time of mass fermentation

Place the dough in a lightly greased large bowl and cover with a damp cloth. Let it ferment in a warm place until it has increased in size by about 40-50%. The rise time depends on the temperature. I put mine in a turned off oven next to a bowl of boiling water.

Cover the dough tightly and place in the fridge until ready to shape. This can take between 3 and 24 hours. I like to put it in the fridge until late in the evening, then shape the bread and let it rise overnight.

strands of gluten in the dough.

layout

Line two 8.5 x 4.5 inch loaf tins with parchment paper.

Take the cold dough out of the bowl onto a lightly floured work surface. Shape it into a ball and then cut it into two equal pieces.

rolled dough.

Stretch a piece of dough into a rectangle and then roll up like a Swiss roll.

dough rises

Place it in a loaf pan and repeat the process with the second piece.

Let the dough rise until it has doubled in volume. This can be done overnight at room temperature or in a warm place the next day. If the room temperature is warm overnight, it is best to wait until the morning before shaping to avoid over-rising the loaves.

Bake

Brush the top of the dough with a little milk and sprinkle with some grains.

risen bread.

Bake the loaves at 190°C for about 45 minutes until deep golden brown. Remove the loaves from the molds and let them cool to room temperature on a wire rack before slicing.

storage

Leftover bread can be stored at room temperature in an airtight container for up to 4 days. Since this recipe makes two loaves, I like to freeze one loaf for the next week.

Close-up of a loaf of bread.

Looking for more sourdough recipes? Try sourdough baguettes or sourdough burger buns!

Full Recipe

Bread close-up.

Multigrain sourdough bread

Yield:
2 breads

Preparation time:
20 minutes

Cooking time:
45 minutes

Extra time:
1 day

Total time:
1 day 1 hour 5 minutes

This multigrain sourdough bread is hearty, delicious, and great for sandwiches. It is soft and stays moist for days,

Ingredients

sourdough starter

  • 50g sourdough starter

  • 50 All Purpose Flour

  • 50g water

Dough

  • 120g multigrain cereal mix*

  • 570g boiling water

  • 675 g strong all-purpose flour or bread flour

  • The entire sourdough starter (approx. 130 g)

  • 12g salt

  • 25 g brown sugar or maple syrup

  • 45 g unsalted butter, room temperature

instructions

  1. In the morning, combine starter, flour, and water in a small bowl. Stir until smooth, then pour into a clean jar, cover loosely and leave in a warm place until doubled and bubbles appear, about 4 hours.
  2. When the starter has roughly doubled in size, place the granola mixture in a large bowl and pour boiling water over it. Let it sit and soak until the water cools to room temperature.
  3. Once cool, add the flour, double the sourdough, sugar and salt and mix to form a thick, sticky dough.
  4. Place the dough on a lightly floured work surface and knead in the room temperature butter. Knead the dough for 6-8 minutes until it becomes stretchy and firm. This can also be done in a food processor with a dough hook.

time of mass fermentation

  1. Place the dough in a lightly greased large bowl. Cover with a damp kitchen towel. Let it ferment in a warm place until it has increased in size by about 40-50%. The rise time depends on the temperature. I put mine in a turned off oven next to a bowl of boiling water.
  2. Cover the dough tightly and place in the fridge until ready to shape. This can take between 3 and 24 hours. I like to put it in the fridge until late in the evening, then shape the bread and let it rise overnight. If the room temperature is warm overnight, it is best to wait until morning to shape to avoid over-rising the bread.

layout

  1. Line two 8.5 x 4.5 inch loaf tins with parchment paper.
  2. Take the cold dough out of the bowl onto a lightly floured work surface. Shape it into a ball and then cut it into two equal pieces.
  3. Stretch a piece of dough into a rectangle and then roll up like a Swiss roll. Place it in a loaf pan and repeat the process with the second piece.
  4. Let the dough rise until it has doubled in volume. This can be done overnight at room temperature or in a warm place the next day.

Bake

  1. Preheat the oven to 190°C.
  2. Brush the top of the dough with some milk and sprinkle with some extra grains. Bake the loaves until deep golden brown, about 45 minutes.
  3. Remove the loaves from the molds and let them cool to room temperature on a wire rack before slicing.

Remarks

*Multigrain Cereal Blend is an unsweetened, unflavored blend of pure grains such as oatmeal, barley, triticale and rye. If you’re making your own multigrain mix, use oatmeal or oatmeal as the base (not oatmeal), then add different grains and seeds to taste.

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Nutritional Information:

Yield: 16

Serving size: 1

Amount per serving:

Calories: 208total fat: 3gSaturated Fatty Acids: 2gtrans fats: 0gUnsaturated Fat: 1gCholesterol: 6 mgSodium: 331 mgCarbohydrates: 39gFiber: 2gSugar: 2gProtein: 5g

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