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+ servings
two halves of multigrain bread leaning against each other on wire cooling rack with vase of wheat and stack of white plates behind

Multigrain Sourdough Bread

This Multigrain Sourdough Bread is not only very good for you, but it's also absolutely delicious! Truly the perfect addition to your morning breakfasts, afternoon sandwiches, or even dinner. SO. GOOD.
4.50 from 2 votes
Prep Time: 25 mins
Cook Time: 45 mins
Proofing Time 14 hrs
Total Time: 15 hrs 10 mins
Author: Traci

Whole Wheat Starter

Soaker

  • Tablespoons flaxseeds
  • 2 Tablespoons steel cut oats
  • 3 Tablespoons sunflower seeds
  • 3 Tablespoons old fashioned rolled oats
  • teaspoons salt
  • ½ cup boiling water

Final Dough

  • 1⅝ cups bread flour
  • ½ cup water, lukewarm
  • teaspoon instant yeast
  • teaspoons kosher salt
  • teaspoons honey
  • All of starter
  • All of soaker

Whole Wheat Starter

  • In a small glass bowl, whisk together starter and water.
  • Stir in flour.
  • Beat well.
  • Proof at 70 degrees for 12-16 hours. (If not using a proofing box, cover starter with plastic wrap.)

Soaker

  • In a small glass bowl, stir together flax seeds, steel cuts oats, sunflower seeds, old fashioned rolled oats, and salt.
  • Pour boiling water over the mixture.
  • Stir until combined.
  • Cover with plastic wrap.
  • Allow to stand at room temperature for 12-16 hours.

Final Dough

  • In the bowl of an electric mixer, combine bread flour, water, yeast, salt, honey, the starter, and the soaker.
  • Mix on low speed for 3 minutes.
  • Switch to dough hook, if using.
  • Increase speed to medium.
  • Continue to mix for 3-4 minutes.
  • Turn into a clean glass bowl.
  • Proof at 78 degrees for 1 hour. (Cover with plastic wrap if not using a proofing box.)
  • Line a round banneton with a cover or a tea towel.
  • Sprinkle with rice flour. Set aside.
  • Turn dough out onto a lightly floured surface.
  • Gently deflate.
  • Fold the top third over toward the middle.
  • Fold in the right and left corners.
  • Roll dough towards you, tucking it tightly.
  • Tuck ends under.
  • Use a bench knife, or your hands, to round and tighten the dough.
  • Place it, bottom side up, in prepared banneton.
  • Proof at 80 degrees for 1 hour. (Cover with a tea towel or plastic wrap if not using a proofing box.)
  • While loaf is proofing, heat oven to 450 degrees F.
  • If you are using a cloche to bake, put that in the oven now. If you are using a baking stone, put that in the oven along with an empty sheet pan or cast iron skillet on the rack below the stone.
  • Turn loaf out onto a piece of parchment paper.
  • Score, as desired.
  • Place in cloche and replace lid or use a peel to slide onto stone. If using stone, pour at least 2 cups water into empty pan as soon as you put the bread on the stone.
  • Close oven door immediately.
  • Bake for 15 minutes.
  • Lower temperature to 425 degrees F. If using a cloche, remove the lid now.
  • Continue baking an additional 30 minutes. If loaf is getting too brown, lower the oven temperature another 25 degrees.
  • Remove from oven.
  • Place loaf on a wire cooling rack.
  • Allow to cool completely, about 1 1/2-2 hours, before slicing.

Notes

  • If you're new to sourdough and don’t have a starter, use our How To Make A Sourdough Starter in 5 Days guide!
  • If you already have a sourdough starter, but it seems to be a little sluggish/doesn’t have that healthy smell, we recommend giving it about a week of really working to revive it. You can find out how to do this/get more tips HERE!
  • Be sure to read through all the directions before beginning this recipe.
  • Use a tea kettle to safely boil the water needed for the soaker.
  • Do not use any roasted or salted nuts in this recipe.
  • You will need old-fashioned (rolled) oats AND steel cut oats.
  • Use glass bowls for the proofing.
  • If you are using a thermometer, after mixing, final dough should have a temperature of 78 degrees.
  • Rice flour works the best to flour your banneton to prevent sticking.
  • You can use a dutch oven or a baking stone to bake this bread.
  • If you are using a proofing box with a water tray, you will not need to cover the dough to proof it.
  • Remember to preheat either the dutch oven or baking stone!

Nutrition

Serving: 1sliceCalories: 133kcalCarbohydrates: 23gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 245mgPotassium: 80mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.