Here’s a recipe for Multigrain Sourdough Bread that combines the tangy flavor of sourdough with the hearty texture of multigrain. This bread is perfect for sandwiches, toast, or simply enjoyed with butter.
Multigrain Sourdough Bread Recipe
Ingredients
For the Levain (Starter):
- 50g active sourdough starter
- 50g whole wheat flour
- 50g bread flour
- 100g water
For the Dough:
- 300g bread flour
- 100g whole wheat flour
- 50g mixed grains (e.g., oats, flaxseeds, sunflower seeds, millet, quinoa, etc.)
- 300g water (reserve 50g for later)
- 9g salt
- 100g levain (from above)
Optional Toppings:
- Rolled oats, sesame seeds, or extra mixed grains for coating the crust.
Instructions
1. Prepare the Levain:
- Mix 50g active sourdough starter, 50g whole wheat flour, 50g bread flour, and 100g water in a bowl.
- Cover and let it sit at room temperature for 4-6 hours, or until bubbly and active.
2. Soak the Grains:
- In a small bowl, combine 50g mixed grains with 50g water. Let them soak for 1-2 hours (or overnight) to soften.
3. Mix the Dough:
- In a large bowl, combine 300g bread flour, 100g whole wheat flour, and 250g water. Mix until no dry flour remains. Let it rest (autolyse) for 30 minutes.
- Add 100g levain, 9g salt, and the soaked grains (with any remaining water). Mix until well combined.
4. Bulk Fermentation:
- Perform a series of stretch-and-folds every 30 minutes for 2-3 hours. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.
- Let the dough rest at room temperature for a total of 4-6 hours, or until it has increased in volume by about 50%.
5. Shape the Dough:
- Lightly flour your work surface and turn the dough out onto it. Shape it into a round or oval loaf, depending on your preference.
- If desired, roll the shaped dough in a mixture of oats, seeds, or grains for added texture.
6. Cold Proof:
- Place the shaped dough into a floured banneton or bowl lined with a floured kitchen towel. Cover and refrigerate for 8-12 hours (overnight).
7. Preheat and Bake:
- Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
- Remove the dough from the fridge and score the top with a sharp knife or razor blade.
- Carefully transfer the dough to the preheated Dutch oven or baking stone. Cover with a lid (if using a Dutch oven) and bake for 20 minutes.
- Remove the lid and reduce the oven temperature to 450°F (230°C). Bake for another 20-25 minutes, or until the crust is deep golden brown.
8. Cool:
- Let the bread cool completely on a wire rack before slicing (at least 1-2 hours).
Tips for Success:
- Use a kitchen scale for precise measurements.
- Adjust hydration based on your flour and environment. If the dough feels too sticky, add a little more flour.
- Experiment with different grain combinations for unique flavors and textures.
Enjoy your homemade Multigrain Sourdough Bread! 🍞
