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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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
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, water, and honey. Stir until the starter is fully dissolved.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Cover the dough and refrigerate it overnight (8-12 hours) for a slow, cold fermentation to develop flavor.
Step 8
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.
Step 9
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.
Step 10
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).
Step 11
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.
Step 12
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | 1205.3 grams (1205.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2684 |
| Total Fat 62.80g | 81% |
| Saturated Fat 9.10g | 45% |
| Polyunsaturated Fat 20.90g | |
| Cholesterol 0mg | 0% |
| Sodium 3986mg | 173% |
| Total Carbohydrate 457.60g | 166% |
| Dietary Fiber 52.40g | 187% |
| Total Sugars 20.00g | |
| Protein 95.30g | 191% |
| Vitamin D 0IU | 0% |
| Calcium 272mg | 21% |
| Iron 30mg | 167% |
| Potassium 2098mg | 45% |
Source of Calories