Filled to the brim with grainy goodness, this easy multigrain sourdough bread recipe is everything you want in grainy bread. It's totally customisable so you can add the seeds and whole grains you love to eat, you can even add whole wheat flour if you prefer it.
This multigrain sourdough has the perfect blend of seeds and smells absolutely amazing! It's definitely a seeded multigrain sourdough bread, however you can definitely customise the different grains and seeds you include.
There really is something so wholesome about multigrain bread. Perhaps something we didn't love as kids, becomes somewhat of an adult treat. The smell of this hearty loaf baking is just out of this world!
Multigrain Sourdough Sandwich Bread
I worked over a number of weeks to perfect the ratio of grains to bread flour to ensure that this sourdough bread maintained a soft, fluffy crumb, a crispy, chewy crust and a big pop of oven spring - even jammed with all that grainy goodness!
And if you love all things whole grain and seedy, why not try making these seedy sourdough crackers or this whole wheat rye sourdough loaf or sourdough oatmeal loaf. They're all tried and tested in The Pantry Mama Kitchen!
Multigrain bread can be defined as bread made with 2 or more types of grain (source). This means that you really only need 2 types of grains (for example you could use wheat flour and rolled oats), however most breads using the multigrain title will contain more than 2 grains and also include some seeds as well.
Sourdough Multi Grain And Seed Bread
Multigrain bread, sourdough or otherwise, is different to whole wheat bread, in that whole wheat bread is using only one type of grain.
There are definitely health benefits to eating multigrain bread and in particular, sourdough multigrain bread - including increased digestibility, lower GI levels and less blood sugar spikes.
The sourdough multigrain bread in this recipe could be classified as more of a seeded multigrain sourdough bread due to the inclusion of seeds.
Amazing Gluten Free Sourdough Bread
This sourdough recipes is fairly easy, even if you're a beginner sourdough baker. The recipe follows the same sequence as a plain sourdough loaf, just with the inclusion of soaked seeds. I have documented the entire process here, as well as in the recipe card at the bottom of the page.
You'll need an active sourdough starter that has been fed and is at it's peak to make this multigrain bread recipe successfully. I have used a kitchen scale to weigh out all ingredients accurately.
The dough will be fairly shaggy and only just brought together (see photo).Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
Seeded Multigrain Sourdough
After the dough has been through autolyse you will need to add your seeds. If there is still water sitting in the bowl of seeds, drain it off. The seeds will be quite wet but this will help them incorporate into the dough.
Put all the seeds and oats into the middle of the bowl and work your way around, folding the dough over the seeds and oats and incorporating them into the dough.
Don't worry if your seeds haven't worked through the dough fully, they will be evenly distributed when you complete the stretch and folds.
Sourdough Pumpkin And Sunflower Bread Loaf
Over the next few hours you need to create some structure for your dough by stretching and folding. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. You do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
Once you've finished your stretch and folds, place the plastic wrap or damp tea towel back over your dough and let it ferment at room temperature until it has doubled (you can read more about understanding when bulk fermentation has finished here).
Once your dough has finished its first ferment, it's time to form it back into a ball and give it some shape and surface tension. You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very light dusting.
Easy Whole Wheat Bread
Use a silicone dough scraper to gently ease the dough out of the bowl. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.
You want to pull the edges of the dough into the centre and then flip it over so that the sticky side is now underneath. Using the stickiness, gently pull the dough into a tight ball.
You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. Make sure your bowl isn't too big though, you want your dough to retain some shape. You can find plenty of banneton alternatives here.
Recipe: Everyday Multigrain Sourdough Sandwich Bread
Whatever you're using needs to be liberally floured with your rice flour. Then, add the seeds you'd like on the top of your sourdough to the bottom of the banneton.
This will allow the seeds to stick to the top of the dough, so when you flip it out to bake, they won't all fall off.
Now your dough is in it's shaping container cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time. It's not totally essential to cover it - you can place it in the fridge uncovered if you'd prefer.
Multigrain Seeded Bread (no Knead, Overnight Recipe)
Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. It will also ensure your dough forms a skin which makes it easier to score. For this multigrain bread, I highly recommend leaving your dough in the fridge for 36 hours - it creates the most amazing flavor!
Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to. Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great spring.
Now it's time to score! When your oven is at temperature, take your sourdough out of the fridge. Gently flip your dough out onto a piece of parchment paper so that the seeded top is facing up.
Multigrain Bread Recipe
Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.
Gently score your bread with a lame, clean razor blade or knife. At minimum a large cross is sufficient, but you can get as artistic as you like (although it can be hard with a seeded loaf). You can read more about how to score sourdough bread here.
Carefully take your dutch oven out of the oven. Place the sourdough into the hot Dutch Oven using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.
Multigrain Sourdough Bread
If you're worried about the bottom of the bread burning or being too chewy, place a baking sheet on shelf underneath your Dutch Oven - it works!
When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.
I tried many different seed and grain combinations before I settled on the ones I've listed in my recipe. I like the combination of grains and seeds so I used:
Whole Grain Sourdough (spelt + Whole Wheat)
You can use any combination of grains and seeds you'd like. Aim for around 100 to 150g of whole grains and seeds. It's a great way to use up those random packs of seeds lurking in your pantry! There's really no hard and fast rules for the grains you can inlclude. Some other whole grains and seeds you could include are quinoa, cracked wheat and steel cut oats.
You can also use seeds on the outside of the loaf. To do this, place the seeds into the base of the banneton before placing the shaped sourdough on top. The seeds will stick to the dough as it proofs.
This is a sample baker's timeline that you could use for this multigrain sourdough loaf. You can adjust it to suit your own schedule or you can learn how to create your own baker's timeline for sourdough here.
Homemade Multigrain Bread
I like to soak the oats, pumpkin, flax and sunflower seeds for about 30 minutes before I
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