Multigrain Sourdough Bread
This Multigrain Sourdough Bread is made with whole wheat flour, along with a blend of whole grains and seeds, for a healthy, hearty loaf that’s perfect for sandwiches or toast.
Servings 12 slices
Calories 200kcal
Equipment
- Proofing basket banneton or batard
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 2 ¼ cups (270 grams) bread flour
- 2 cups (240 grams) whole wheat flour
- ½ cup (80 grams) grain blend choose your favorite mix; King Arthur Baking's Harvest Grains Blend is a great option
- 1 ½ cups + 2 tablespoons (390 grams) water
- ½ cup (100 grams) active sourdough starter
- 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use about half the volume if substituting with Morton's kosher salt or table salt
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- 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.
- 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.2 ¼ cups (270 grams) bread flour, 2 cups (240 grams) whole wheat flour, ½ cup (80 grams) grain blend, 1 ½ cups + 2 tablespoons (390 grams) water
- 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.½ cup (100 grams) active sourdough starter, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
- 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.
- 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.
- 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.
- Flip the dough seam-side up 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.
- 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).Rice flour
- 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.2 ice cubes
- 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.
Notes
- For the best results, use a kitchen scale to measure your ingredients.
- Storage: Store the uncut loaf at room temperature for up to 3 days, or freeze it for up to 3 months. Sliced sourdough can be kept in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. Avoid refrigerating sourdough bread, as it can dry out the loaf.
Nutrition
Serving: 1slice | Calories: 200kcal | Carbohydrates: 38.5g | Protein: 7.5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 370mg | Potassium: 122mg | Fiber: 3.5g | Calcium: 18mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
