Multigrain Sourdough

Elevate your bread-making game with this wholesome Multigrain Sourdough recipe, a hearty blend of whole wheat flour, all-purpose flour, and a medley of nutritious seeds, including rolled oats, sunflower seeds, flaxseeds, and sesame seeds. Perfectly leavened with a tangy sourdough starter, this artisan-style bread boasts a beautifully crusty exterior and a soft, airy crumb. The long fermentation process enhances both flavor and digestibility, while baking in a Dutch oven creates an irresistibly golden crust. Ideal for sandwiches, toasts, or simply paired with butter, this multigrain sourdough is as versatile as it is delicious. Bring rustic bakery-quality bread to your kitchen with this approachable yet impressive recipe!

Nutriscore Rating: 78/100

Prep Time:1440 mins

Cook Time:40 mins

Total Time:1480 mins

Servings: 12

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

Directions

Step 1

In a large mixing bowl, combine 100 grams of active sourdough starter and 375 grams of water. Stir until the starter is mostly dissolved.

Step 2

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.

Step 3

Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow for autolysis.

Step 4

Sprinkle 10 grams of salt over the dough and incorporate it by pinching and folding the dough. Use your hands to mix thoroughly.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Score the top of the loaf with a sharp blade to allow for expansion during baking.

Step 11

Using oven mitts, remove the hot Dutch oven from the oven. Carefully place the loaf with parchment paper into the Dutch oven.

Step 12

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.

Step 13

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

Serving size	1135 grams (1135.0g)

Amount per serving	% Daily Value*
Calories	2572

Total Fat 61.40g	79%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 21.50g
Cholesterol 0mg	0%
Sodium 3985mg	173%
Total Carbohydrate 436.70g	159%
Dietary Fiber 64.50g	230%
Total Sugars 4.00g
Protein 89.50g	179%

Vitamin D 0IU	0%
Calcium 309mg	24%
Iron 29mg	159%
Potassium 2415mg	51%

*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.

Source of Calories

Fat: 20.8%

Protein: 13.5%

Carbs: 65.7%