Multigrain Sourdough
Elevate your bread-baking game with this hearty and wholesome Multigrain Sourdough recipe! Crafted with a perfect balance of whole wheat and all-purpose flour, this artisan loaf is enriched with a medley of rolled oats, sunflower seeds, flaxseeds, and sesame seeds for a nutty, textured bite in every slice. The extended fermentation process, powered by an active sourdough starter, develops a tangy flavor profile and an irresistibly airy, chewy crumb. Baked to perfection in a Dutch oven, this crusty multigrain sourdough is not only a stunning centerpiece for your table but also a nutritious choice for breakfast toast, sandwiches, or as a side with soups and salads. Whether you're a seasoned baker or a sourdough enthusiast, this recipe guides you step-by-step to create bakery-quality bread at home.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 375 grams Water
- 10 grams Salt
- 50 grams Rolled oats
- 50 grams Sunflower seeds
- 30 grams Flaxseeds
- 20 grams Sesame seeds
Instructions
In a large mixing bowl, combine 100 grams of active sourdough starter and 375 grams of water. Stir until the starter is mostly dissolved.
Add 300 grams of whole wheat flour and 200 grams of all-purpose flour to the bowl. Mix until no dry flour remains, forming a shaggy dough.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow for autolysis.
Sprinkle 10 grams of salt over the dough and incorporate it by pinching and folding the dough. Use your hands to mix thoroughly.
Once the salt is mixed in, add 50 grams of rolled oats, 50 grams of sunflower seeds, 30 grams of flaxseeds, and 20 grams of sesame seeds to the dough. Fold the mixture in until evenly distributed.
Cover the dough with the damp cloth and let it rise for about 4-5 hours in a warm place, stretching and folding the dough every 30 minutes for the first 2 hours.
After the rise, turn the dough out onto a lightly floured surface and shape it into a round or oval loaf. Handle the dough gently to keep the gas bubbles intact.
Place the shaped loaf into a floured proofing basket or bowl, seam side up. Cover and let it proof in the refrigerator for 12-14 hours.
Preheat your oven to 240°C (465°F) with a Dutch oven inside. Carefully take the loaf out of the refrigerator and gently invert it onto a piece of parchment paper.
Score the top of the loaf with a sharp blade to allow for expansion during baking.
Using oven mitts, remove the hot Dutch oven from the oven. Carefully place the loaf with parchment paper into the Dutch oven.
Cover and bake for 20 minutes. Then, remove the lid and lower the oven temperature to 220°C (430°F). Bake for an additional 20 minutes until the loaf is deep brown.
Remove the loaf from the oven and let it cool on a wire rack for at least an hour before slicing and serving.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 0.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 177 mg | 4% | |
*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.
