Soaked Multigrain Sourdough Bread
Discover the timeless art of sourdough baking with this Soaked Multigrain Sourdough Bread recipe, a wholesome and flavorful loaf that combines the tangy depth of a traditional sourdough with the health-boosting power of nutrient-dense grains and seeds. Featuring a blend of whole wheat and unbleached all-purpose flours, the dough is enriched with soaked rolled oats, chia seeds, sunflower seeds, and flaxseeds for a hearty texture and earthy flavor. The extended fermentation process, including an overnight cold ferment, not only enhances the bread’s digestibility but also intensifies its complex aroma. Perfectly baked for a golden crust and tender crumb, this multigrain loaf is ideal for artisan bread lovers seeking a nutritious, homemade alternative. Pair it with your favorite spreads or soups, and enjoy the rustic charm of this bakery-worthy creation. Keywords: sourdough bread, multigrain bread, artisan bread recipe, soaked grains, homemade sourdough.
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 150 grams Unbleached all-purpose flour
- 100 grams Sourdough starter (active and bubbly)
- 300 ml Water
- 40 grams Rolled oats
- 20 grams Chia seeds
- 30 grams Sunflower seeds
- 20 grams Flaxseeds
- 10 grams Salt
- 15 grams Honey (optional)
- 1 tablespoon Olive oil (optional, for coating the dough)
Instructions
In a medium bowl, combine the rolled oats, chia seeds, sunflower seeds, and flaxseeds with 150 ml of water. Stir well and let the mixture soak for at least 8 hours or overnight.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
Add the active sourdough starter to the dry ingredients, followed by 150 ml of water and the soaked grain mixture. Mix thoroughly with your hands or a sturdy spoon until the dough comes together.
Cover the bowl with a damp towel and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
After the resting period, perform the first stretch and fold: grab one side of the dough, stretch it upward, and fold it over the rest of the dough. Rotate the bowl 90° and repeat until you’ve stretched and folded all four sides.
Cover the dough again and let it rest for 30 minutes. Repeat the stretch-and-fold process three more times, with 30-minute rests in between.
Once the final stretch and fold is complete, cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Lightly flour a surface and gently shape the dough into a boule or batard (round or oblong loaf). Place it seam-side up in a well-floured banneton or a bowl lined with a floured kitchen towel.
Cover the dough and refrigerate it overnight (8-12 hours) for a cold ferment. This step enhances the flavor and improves the bread’s structure.
When ready to bake, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat for at least 30 minutes.
Carefully turn the dough out onto a piece of parchment paper. Score the top with a lame or sharp knife to allow the bread to expand during baking.
Using oven mitts, transfer the dough (on the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Remove the lid and reduce the oven temperature to 230°C (450°F). Continue baking for another 20 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool the bread completely on a wire rack before slicing. Store in a sealed bag or container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 15.8 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2099 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.
