Multigrain Sourdough Bread

Experience the earthy, nutty flavors of homemade Multigrain Sourdough Bread, a hearty and wholesome loaf that combines the tangy richness of sourdough with the nutritional boost of whole grains and seeds. This bread is crafted with a combination of whole wheat and bread flour for a perfectly balanced texture, while rolled oats, sunflower seeds, flaxseeds, sesame seeds, and pumpkin seeds add layers of crunch and complexity. A long fermentation process, including an overnight cold proof, enhances both flavor and digestibility, making it an artisan-style bread perfect for breakfast, sandwiches, or as a rustic side to soups and salads. With its golden crust, airy crumb, and nutrient-packed blend, this recipe will elevate your bread-baking game to the next level. Perfect for sourdough enthusiasts and lovers of healthy, homemade bread!

Nutriscore Rating: 77/100

Prep Time:960 mins

Cook Time:45 mins

Total Time:1005 mins

Servings: 1

Ingredients

• 150 g Active sourdough starter
• 200 g Whole wheat flour
• 300 g Bread flour
• 50 g Rolled oats
• 30 g Sunflower seeds
• 20 g Flaxseeds
• 20 g Sesame seeds
• 30 g Pumpkin seeds
• 10 g Salt
• 20 g Honey
• 370 ml Water

Directions

Step 1

In a large mixing bowl, combine the active sourdough starter, water, and honey. Stir until the starter is fully dissolved.

Step 2

Add the whole wheat flour and bread flour to the mixture. Mix until a rough dough forms, then cover the bowl with a damp cloth and let it rest for 30 minutes (autolyse).

Step 3

After the autolyse, sprinkle the salt over the dough and mix it thoroughly by hand or using a stand mixer with a dough hook for about 5-7 minutes until smooth and elastic.

Step 4

Incorporate the rolled oats, sunflower seeds, flaxseeds, sesame seeds, and pumpkin seeds into the dough by folding them gently. Ensure even distribution across the dough.

Step 5

Shape the dough into a round ball and place it in a clean, lightly oiled bowl. Cover and let it rise at room temperature for 4-5 hours, performing stretch-and-folds every 30 minutes for the first two hours.

Step 6

After the bulk fermentation, transfer the dough onto a floured surface, shape it into a loaf or boule, and place it into a floured proofing basket or bowl.

Step 7

Cover the dough and refrigerate it overnight (8-12 hours) for a slow, cold fermentation to develop flavor.

Step 8

The next day, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat for at least 30 minutes before baking.

Step 9

Carefully remove the dough from the refrigerator and invert it onto a piece of parchment paper. Score the top with a sharp blade or lame to control expansion during baking.

Step 10

Transfer the dough into the preheated Dutch oven or onto the baking stone. Cover with the lid if using a Dutch oven and reduce the oven temperature to 230°C (450°F).

Step 11

Bake for 20 minutes with the lid on, then remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped.

Step 12

Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1205.3g)

Amount per serving	% Daily Value*
Calories	2683.8

Total Fat 62.8g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 20.9g
Cholesterol 0mg	0%
Sodium 3985.7mg	0%
Total Carbohydrate 457.6g	0%
Dietary Fiber 52.4g	0%
Total Sugars 20.0g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 271.9mg	0%
Iron 30.1mg	0%
Potassium 2098.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.4%

Protein: 13.7%

Carbs: 65.9%