Hearty Sourdough Multigrain Bread

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Hearty Sourdough Multigrain Bread

Do you love the sweet and nutty chewiness of a whole wheat loaf of bread, but want to leaven it with sourdough? Look no further. While I use a homemade seed mix, Bob's Red Mill makes a nut & seed mix that can be added to any bread recipe for a hearty dose of heart-healthy grains and seeds.

Prep Time 60 min Cook Time 60 min Rest Time 12 hour Total Time 14 hrs



Wet Ingredients

Dry Ingredients


Prep the pre-soak

  1. Combine the multigrain/nut & seed mix and the boiling water. Stir to combine and cover to cool until ready to incorporate.

Prepare the dough

  1. In a large bowl combine the wet ingredients and whisk together until well incorporated.

  2. In a separate bowl mix the flours together. Add slowly to the wet ingredients, mixing as you go. A wet, shaggy dough will form but may not come together just yet. Cover and let rest for 30 minutes.

  3. Add the soaked grains to the bread dough, dimpling and then folding it in until it's thoroughly mixed and evenly distributed. Cover again and allow to rest for another 15 minutes.

  4. Begin a series of stretches or coil folds. Inside the bowl, reach under the dough and grasp it loosely; pull the edge to the center and press down to seal. Work around the edges until the whole loaf has been folded in about 4-6 times. I like to start at 15-minutes intervals for the first hour and then perform at least 2 more at 30 minutes. Performing at least two rounds is recommended.

  5. After sufficient gluten has formed (or windowpane is achieved) allow to rest for bulk fermentation. This can vary in time, normally between 8 and 16 hours, but requires dough to increase in size at least 1.5x.

  6. After dough has risen sufficiently, preheat your oven to 425° with your lidded baking vessel inside. Turn dough out onto a lightly floured surface to shape. Gather the edges under the loaf and pull it toward you, turning and shaping into a ball to form tension. Turn into a floured banneton or other bowl, cover and allow to rest for 30-60 minutes before baking. Dough should increase in size but should not double again prior to baking.

  7. When ready to bake, turn the dough out of the banneton onto a piece of parchment paper. Score as desired and immediately put into the baking vessel and cover with lid. Bake for 10 minutes then reduce the temperature to 400° to finish baking, around 40 to 60 minutes total. To achieve a darker crust, remove the lid for the last 10 minutes of baking. Remove the bread from the oven and place onto a cooling rack. Allow to rest for an hour minimum before slicing.

Keywords: recipe, sourdough, bread, whole wheat, nuts, seeds, honey, wheat, sourdough starter
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Hearty Sourdough Multigrain Bread - The Whistling Rooster Homestead

Hearty Sourdough Multigrain Bread