Here’s a hearty, bakery-style Multigrain Sourdough Bread recipe with great texture and deep flavor. This version uses a mix of whole grains plus a seeded soaker for moisture and chew.
🍞 Multigrain Sourdough Bread
🕒 Overview
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Prep: 30 minutes (plus fermentation time)
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Bulk ferment: 4–6 hours
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Cold proof (recommended): 8–12 hours
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Bake: 40–45 minutes
🛒 Ingredients
Levain (if needed)
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50g active sourdough starter
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50g bread flour
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50g water
(Mix and let rise 4–6 hours until bubbly and doubled)
Grain Soaker
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40g rolled oats
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30g sunflower seeds
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20g flaxseeds
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20g pumpkin seeds
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120g boiling water
Dough
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400g bread flour
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100g whole wheat flour
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100g active levain
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300g water (room temp)
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12g salt
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All of the cooled grain soaker
👩🍳 Instructions
1️⃣ Make the Soaker
Pour boiling water over oats and seeds. Stir and let sit at least 1 hour (or until fully cooled). This keeps seeds from drawing moisture out of the dough.
2️⃣ Autolyse
Mix bread flour, whole wheat flour, and 300g water until just combined.
Cover and rest 30–45 minutes.
3️⃣ Mix
Add levain, salt, and the cooled grain soaker to the dough.
Mix by hand (pinch and fold method) until well incorporated.
4️⃣ Bulk Fermentation (4–6 hours at ~75°F / 24°C)
Perform stretch and folds every 30 minutes for the first 2 hours (about 4 sets total).
Let dough rise until roughly 30–50% increased in volume and slightly puffy.
5️⃣ Shape
Turn dough onto a lightly floured surface.
Pre-shape, rest 20 minutes, then shape into a tight boule or batard.
Place into a floured banneton seam-side up.
6️⃣ Cold Proof (Best Flavor)
Refrigerate 8–12 hours.
7️⃣ Bake
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Preheat oven to 475°F (245°C) with Dutch oven inside for 30–45 minutes.
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Turn dough onto parchment, score deeply.
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Bake covered 20 minutes.
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Reduce heat to 450°F (230°C), uncover, bake another 20–25 minutes until deep brown.
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Cool at least 1 hour before slicing.
🌾 Tips for Success
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Dough will feel slightly tacky due to seeds—avoid adding too much flour.
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For softer crust, brush with melted butter after baking.
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Add 1 tablespoon honey if you prefer slightly sweeter bread.
If you’d like, I can also give you:
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A sandwich-style pan loaf version
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A no-Dutch-oven baking method
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A beginner-friendly simplified version
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Or help adjust hydration based on your starter consistency 😊