This homemade multigrain sourdough bread is very simple and versatile. You can add your favorite seeds and whole grains to make a multigrain bread recipe you're sure to love. With wonderful textures and unique flavors that make this light multigrain bread so wonderful. Why not try it?
Table of Contents
Ingredients
- 150 gr Bubble starter
- 9 g Salt
- 300 gr Whole wheat flour
- 200 gr Organic bread flour
- 285 g water
- 75 g Multi-grain mix
Necessary equipment
- Dutch oven
- Instant read thermometer
- Parchment paper
- Feed your engine and wait until it increases in volume. Place a rubber band or tape in the container to measure the increase in volume. You can feed the starter before bed, using 1 tablespoon of starter and combining it with 200 ml of water and 200 g of flour mixture.
- Using a large glass bowl, combine all ingredients, including seeds and grains. Mix by hand until everything is combined. Cover and let the dough rest for 30 minutes. The dough should feel moist, but not too wet.
- When you mold the bread dough into a batch, there are a few things you need to do: Prepare the container, e.g. a plain banneton or bowl
- Line the bowl with a towel and then dust with flour, or a combination of rice flour and wheat flour. Top with seeds and oats if desired.
- Stretch and fold the dough, pulling the outside of the dough into the center by inverting the bowl. After a series of stretches and folds, your dough should become taut.
- Roll the bread in the seeds and grains and place smooth side down in a bowl.
- Cover the dough with a towel and let it rise for 6 hours at room temperature.
- Preheat the oven and place an empty, covered dutch oven in the oven, allowing it to heat for one hour. Remove the pan from the bowl and place in the preheated Dutch oven. Cut the dough with a sharp knife. Place the lid back on the Dutch oven, lower the heat, and let the bread bake for 20 minutes.
- Remove the lid and bake for another 20 minutes, or until an instant-read thermometer reaches 212 degrees F. Remove the bread from the Dutch oven and let cool on a cooling rack for 90 minutes before slicing.
- Cooking time: 40 min
- Category: bread
What is a multigrain bread?
Multigrain bread it can be made from two or more types of grain in one loaf of bread. Popular grains for multigrain bread include wheat, ryeteff, einkorn, oatmeal, oat, CORN and more. Mixed grains can be cooked and added to bread as part of the grain mix, as well as crushed grains in flour.
Grains and flours can be mixed in a variety of combinations, creating distinct flavors you'll love. Each grain contributes to the flavors, textures and nutrients of the bread.
Homemade multigrain bread allows you to mix many types of flour combinations to your liking.
Multigrain vs whole grain
Multigrain breads have a mixture of two or more grains baked into one loaf. They don't have to be whole grains to be included in the mix. For example, all-purpose flours and wholemeal bread flours have parts of the grain missing, but they are often used in multi-grain recipes.
For most nutrients, the best multigrain bread is made using whole grains or whole grains, as they contain all parts of the grain, including the endosperm, bran and germ.
You can buy whole grains and cook them on the stove and then incorporate them into your bread dough. Alternatively, you can choose to grind dry grains into flour to make your own bread.
Is multigrain bread healthy?
Multigrain breads carry all kinds of nutrients from each grain. You claim nutritional benefit of all bread grains. Choose fresh whole-grain flour to benefit from these incredible nutrients.
How to make a recipe for multigrain sourdough bread
If you're looking to create a soft, fluffy and delicious multigrain sourdough bread, then you'll love this recipe. This flavorful whole grain loaf has plenty of holes to hold your fillings, giving you a delicious sourdough loaf that everyone can enjoy!
Necessary equipment
Ingredients
- 150 gr Starter with bubbles – You should aim to feed your starter a few days before you plan to breed
- 9 g Salt – Use fine sea salt, as it dissolves more easily
- 300 g whole wheat flour – Organic wheat flour has an incredible nutty aroma
- 200 grams of organic bread flour – Bread flour has a higher protein content than all-purpose flour, which works very well with wheat flour
- 285 g of water
- 75 g Multi-grain mix – These can be any of the following: sesame seeds, sunflower seeds, oats, poppy seeds and more
GUIDELINES
- Feed your engine and wait until it increases in volume. Place a rubber band or tape in the container to measure the increase in volume. You can feed the starter before bed, using 1 tablespoon of starter and combining it with 200 ml of water and 200 g of flour mixture.
- Using a large glass bowl, combine all ingredients, including seeds and grains. Mix by hand until everything is combined. Cover and let the dough rest for 30 minutes. The dough should feel moist, but not too wet.
- When you mold the bread dough into a batch, there are a few things you need to do: Prepare the container, e.g. a plain banneton or bowl
- Line the bowl with a towel and then dust with flour, or a combination of rice flour and wheat flour. Top with seeds and oats if desired.
- Stretch and fold the dough, pulling the outside of the dough into the center by inverting the bowl. After a series of stretches and folds, your dough should become taut.
- Roll the bread in the seeds and grains and place smooth side down in a bowl.
- Cover the dough with a towel and let it rise for 6 hours at room temperature.
- Preheat the oven and place an empty, covered dutch oven in the oven, allowing it to heat for one hour. Remove the pan from the bowl and place in the preheated Dutch oven. Score the dough with a sharp knife. Place the lid back on the Dutch oven, lower the heat, and let the bread bake for 20 minutes.
- Remove the lid and bake for another 20 minutes, or until an instant-read thermometer reaches 212 degrees F. Remove the bread from the Dutch oven and let cool on a cooling rack for 90 minutes before slicing.
How to store homemade multigrain bread
- Sourdough bread can stay on the counter without covering or cutting it for up to 2 days.
- Sliced sourdough can be placed on a cutting board at room temperature.
- You can store multigrain sourdough bread in linen bags.
- Multigrain dough freezes well. Place them in a freezer safe bag, wrap in foil and they should be good for up to 3 months.
Try multigrain sourdough bread!
This multigrain sourdough recipe is a great way to pack a good punch of nutrients into a bake. Enjoy slices of multi-grain sourdough bread with butter, slices of avocado or jam!
In the mood for something sweet? Look at my lemon poppy seed yogurt cake recipe!
And here are the other grains of dough to look at:
Multigrain Sourdough Bread FAQ
Is Sourdough Multigrain Bread Healthy?
Since sourdough bread contains high levels of vitamins, minerals and antioxidants compared to other types of bread, it makes it a much better choice to have. It also contains lower levels of phytate, allowing your body to absorb its nutrients, making it easily a better choice of bread.
Is multigrain bread or sourdough healthier?
Sourdough can be tempting, and with both loaves at 80 calories, minimal fat, and 3 grams of protein, it's hard to make a solid choice. However, multigrain bread will provide twice as much fiber as sourdough, which makes it healthier.
Which sourdough bread is healthier?
for the healthiest sourdough bread, choose a type made from whole wheat flour. You'll absorb natural probiotics, increasing your fiber, protein and mineral content when you eat this type of sourdough bread.
