BAKERS TABLE

Multigrain Sourdough bread

This Multigrain Sourdough Bread is guaranteed to be your new favorite bake! A crunchy crust on the outside, light and soft on the inside, and loaded with FIVE different grains. It's truly the most delicious sourdough bread!

4 Quick Tips For This Multigrain Bread

01 You can use a newer or older sourdough starter.

02 Glass bowls are best for proofing.

03 Rice flour works great to keep the dough from sticking.

04 You will need old-fashioned (rolled) oats AND steel cut oats.

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Whisk together starter and water. Stir in flour. Beat well. Proof at 70 degrees for 12-16 hours.

01

Stir together flax seeds, steel cuts oats, sunflower seeds, old fashioned rolled oats, salt, and boiling water.

02

Cover with plastic wrap. Allow to stand at room temperature for 12-16 hours.

03

In the bowl of an electric mixer, combine bread flour, water, yeast, honey, the starter, and the soaker.

04

Mix on low speed for 3 minutes. Increase speed to medium. Continue to mix for 3-4 minutes.

05

Turn into a clean glass bowl. Proof at 78 degrees for 1 hour. 

06

Turn dough out onto a lightly floured surface.

07

Fold the top third over toward the middle. Fold in the right and left corners.

08

Roll dough towards you, tucking it tightly. Tuck ends under.

09

Use a bench knife to round and tighten the dough. Place it, bottom side up, in prepared banneton.

10

Proof at 80 degrees for 1 hour.

11

Turn loaf out onto a piece of parchment paper. Score, as desired.

12

Bake for 15 minutes. Lower oven temp. Continue baking an additional 30 minutes.

13

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