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!
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Recipe Information
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
Instructions
In a large mixing bowl, combine the active sourdough starter, water, and honey. Stir until the starter is fully dissolved.
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).
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.
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.
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.
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.
Cover the dough and refrigerate it overnight (8-12 hours) for a slow, cold fermentation to develop flavor.
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.
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.
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).
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.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 20.0 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2098 mg | 45% | |
*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.
