This multigrain sourdough bread is hearty and delicious and makes a great bread for sandwiches. It's soft, and moist for days, and without commercial yeast. The whole grains add a great texture and flavor and nutritional benefits.
You can use a five or 7-grain cereal mix for this recipe, or make your own. The choice depends on your preference for the complexity of flavor and texture. Just ensure that your mix includes a base of rolled oats, and whole grains for the best health benefits.
A cereal mix is unsweetened and unflavored with just pure grains. It's usually made of rolled oats, barley, triticale, rye and other grains. If you make your own multigrain blend, use rolled or old-fashioned oats as the base (not steel cut oats), then add different grains and seeds as you like.
Multigrain Sourdough Bread
The dough for this bread has fairly high hydration, but the oats and grains will soak up a lot of it. They will soak in boiled water for about 20 minutes before the rest of the ingredients are added, which hydrate and plumps them up. Once the rest of the ingredients are added, it makes a sticky but thick dough. You can knead it by hand or in the stand mixer.
Find the ingredient amounts for this multigrain bread recipe in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
Here's an example of a baker's schedule for this bread. Feel free to tweak it to suit your own timing. With a bit of planning, you can have bread when you want it!
Multigrain Spelt Sourdough
The fridge proof can also be extended overnight so the bread can be shaped and risen the following day. It can also be skipped according to your preference. The starter for this recipe is fed at 1:1:1 (starter:flour: water), so it will rise within 4-5 hours. If you want to feed the starter the night before, feed it at a higher ratio like 1:3:3, to slow the rising.
Combine the starter, flour, and water in a small bowl. Mix until smooth, then tip into a clean jar, loosely cover and let it rise in a warm spot until doubled and bubbly.
When the starter has about finished doubling, add the cereal mix to a large bowl and pour over the boiling water. Let them sit and soak until the water has cooled to room temperature.
Soaked Multigrain Sourdough Bread Recipe
Knead the dough for 6-8 minutes until it becomes stretchy and strong. This can also be done in a stand mixer fitted with a dough hook.
Transfer the dough to a lightly greased large bowl and cover it with a damp towel. Let it bulk ferment in a warm spot until it has bulked out by around 40-50%. The rise time will depend on the temperature. I place mine in a turned-off oven next to a dish of boiled water.
Cover the dough tightly and refrigerate until ready to shape. This can be between 3-24 hours. I like to refrigerate it until late evening, then shape the bread and let it rise overnight.
Multigrain Sourdough Sandwich Bread
Pull the cold dough from the bowl onto a lightly floured work surface. Shape it into a ball, then cut it into two equal pieces.
Let the dough rise until double in size. This could be overnight at room temperature or in a warm spot the following day. If your room temperature is warm overnight, it's best to wait to shape until the next morning so the loaves don't over-proof.
Bake the loaves at 375°F/190°C for around 45 minutes until deeply golden brown. Remove the bread loaves from the pans and let them cool to room temperature on a wire rack before slicing.
Seeded Multigrain Sourdough Loaf
Leftover bread can store at room temperature in an airtight container for up to 4 days. As this recipe makes two loaves, I like to freeze a loaf of bread for the following week.
*Multi-grain cereal mix is an unsweetened, unflavored mix made with pure grains like rolled oats, barley, triticale, and rye. If you make your own multigrain blend, use rolled or old-fashioned oats as the base (not steel-cut oats), then add different grains and seeds as you like. 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.
Multi Grain Sourdough By Greadycat. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community
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!
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!
Seeded Multigrain Sourdough Bread
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.
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.
Soft Multigrain Sourdough Bread
The sourdough multigrain bread in this recipe could be classified as more of a seeded multigrain sourdough bread due to the inclusion of seeds.
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.
Whole Grain Sourdough (spelt + Whole Wheat)
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.
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.
Multigrain Sourdough Sandwich Bread Recipe
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.
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).
Rustic Whole Grain Sourdough Bread
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.
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.
Seeded Multigrain Sourdough Bread Recipe
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
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