Multigrain Sourdough Bread

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- This multigrain sourdough loaf relies on a strong, bubbly, and active starter for a good rise. If you prefer to use discard, opt for some that’s only a few days old - just be aware that the dough may take longer to rise.
• Bread Flour- Using about half bread flour balances the hearty, denser whole wheat flour, resulting in a taller, more airy loaf.
• Whole Wheat Flour- Whole wheat flour gives this seeded sourdough bread a nutty flavor and hearty texture. Don't be afraid to play around with the ratio of bread flour to whole wheat flour to suit your tastes.
• Grain Blend- Feel free to use up to ½ cup of your favorite grain or seed blend in this recipe. I used King Arthur Baking's Harvest Grains Blend, which includes oats, millet, rye, wheat, flax, poppy, sesame, and sunflower seeds.
• Water- This recipe uses about 75% hydration, but the dough is still easy to handle because whole wheat flour absorbs more water. Feel free to adjust the hydration level to what works best for you.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.

How to Make Multigrain Sourdough Bread

Here is how to make sourdough multigrain bread.

1. Feed Sourdough Starter

• Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
• Timing will depend on your kitchen temperature.
• In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.

2. Autolyse

• About one hour before your starter is ready, combine bread flour, whole wheat flour, grain blend, and water in a large mixing bowl.
• Mix until no dry flour remains.
• Cover the bowl and let it rest for 1 hour. This helps hydrate the grains and kickstart gluten development.

3. Mix the Dough

• Add your active sourdough starter and kosher salt to the bowl.
• Use your hands to mix for about 5 minutes until everything is fully combined.
• Cover the bowl and let the dough rest for 20 minutes.

4. Stretch and Fold

• Lightly wet your hands to prevent sticking.
• Perform a “stretch and fold”: Grab one edge of the dough, stretch it upwards without tearing it, and fold it over the top. Rotate the bowl 90° and repeat on all four sides.
• Gather the dough into a ball and flip it seam-side down in the bowl.
• Cover and let it rest for 20 minutes.
• Repeat this stretch-and-fold process a total of 4 times, with 20-minute rests between each round.

5. Bulk Fermentation

• Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface.
• The rise time can vary widely, taking anywhere from 4 to 8 hours or more, depending on the temperature of your kitchen and the strength of your starter.
• For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.

6. Pre-Shape

• Turn the fermented dough out onto a lightly floured surface.
• Gently pull it into a large rectangle.
• Fold one long edge toward the center, then the other, like folding a letter. Then, fold each short end towards the center in the same manner.
• Flip the dough seam-side down, gently shaping it into a ball.
• Cover and let it rest for 15 minutes.

7. Shape

• Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

8. Cold Proof

• Dust your proofing basket generously with rice flour to prevent sticking.
• Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary.
• Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).

9. Bake the Bread

• Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
• Turn the dough out onto a bread sling or parchment paper. Score the top as desired with a lame or sharp knife.
• Carefully place 2 ice cubes in the Dutch oven for steam.
• Use the parchment or sling to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
• Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
• Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

How to Store

• Uncut Loaf- Keep the unsliced multigrain sourdough bread at room temperature in a bread box or on the counter for up to 3 days.
• Sliced Bread- Store slices in an airtight container at room temperature for up to 2 days.
• Freeze- For longer storage, freeze the sliced bread in a freezer-safe container for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave.

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