Learn how to make this light and fluffy sourdough multigrain bread recipe. This perfect sandwich bread is full of a variety of grains and lends itself to a slight nutty flavor.
There is nothing quite like a loaf of delicious sourdough bread. And this wholesome recipe is nourishing and filling.
This is a take on my sourdough sandwich bread, but with the added benefit of whole grains.
The recipe uses a combination of all-purpose flour and multigrain cereal. I find that the combination of the two adds an extra flavor and texture to the bread that you just can’t get from using one alone.
The bread is also surprisingly mild and has a hint of sweetness, yet still has the same soft texture of a traditional sandwich loaf. The end result is a comforting, satisfying, and unique loaf that you and your family will love.
Made with simple ingredients, this hearty multigrain sourdough bread recipe makes a lovely sandwich, side, or toast for morning eggs.
Health Benefits Of Sourdough
Fermenting grains increases the nutritional content of the grain. The fermentation process activates enzymes, which can make the nutrients in the grains more absorbable to us. It can also reduce the amount of antinutrients in the grains, such as lectins, which can otherwise block the absorption of vital nutrients.
This makes it possible for our bodies to derive even more nutrition from each bite of grain-based foods. Plus, it lowers the gluten content and increases digestibility.
In addition to the health benefits, fermenting grains also adds a unique flavor and texture to your food, making it more interesting and enjoyable.
Multigrain Sourdough Break Making Tips:
- Double this recipe to make two loaves.
- While multigrain cereal is used to make this recipe for ease. Feel free to experiment with different types of grains and seeds like: pumpkin seeds, cracked wheat, poppy seeds, flax seeds, sunflower seeds, sesame seeds, etc.
- Learn how to make your own homemade sourdough starter here.
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Ingredients:
Multigrain cereal: This is a mixture of different grains including: wheat, millet, rye, corn, barley, flax, and oats.
Water: Preferably filitered.
Honey: Could also substitute with maple syrup.
Unsalted butter: Room temp (or melted and cooled)
Active Sourdough starter: Active and bubbly. This recipe uses the wild yeast from starter to give it rise, no commercial yeast needed.
Salt
All-purpose flour. Could also use bread flour.
Tools you may need:
Stand mixer with dough hook attachment
Large bowl
Measuring cups and bowls
FAQ:
Is multigrain sourdough bread healthy?
Yes. Packed full of fiber, iron, vitamins, minerals, protein, and more, sourdough bread is a healthy choice. The fermentation process also reduces the glycemic index so blood sugar won’t spike as much as regular bread.
Is sourdough healthier than whole grain bread?
Yes. Since it contains more nutrients, is easier to digest, and has a lower glycemic index, sourdough bread is considered healthier than whole wheat or white bread.
Can I bake this in a dutch oven?
Yes. After the dough has doubled in size, shape and place in towel lined bowl or basket. Cover with plastic and place in the fridge for 12-15 hours. The next day, preheat the oven with the dutch oven at 500 degrees for 1 hour. Add dough to parchment paper and score. Place in the hot dutch oven, cover with a lid and bake for 20 minutes, remove lid and bake for another 20 minutes or until crust is golden and crusty.
How To Make Sourdough Multigrain Bread:
Place cereal mix in a large bowl or bowl of stand mixer. Pour boiling water on top.
Let the mixture cool for about an hour until it reaches room temperature. Make sure it isn’t too hot, so it doesn’t kill the yeast in your starter!
Add the rest of the ingredients to the mixer and knead with the dough hook on medium speed until the dough comes together, pulls away from the sides of the bowl, and passes the window pane test. This can take a very long time, sometimes up to 20 minutes. Knead it until it is a smooth and glossy dough. Base the time on how the dough feels.
You could also use the stretch and fold method if you don not have a stand mixer.
Follow the first two steps above. Then proceed with stretch and folds.
First 3 stretch and folds – every 15 minutes.
Last 3 stretch and folds – every 30 minutes.
Cover with a damp towel, lid, or plastic wrap and proceed to the next step.
Bulk ferment until doubled. The bulk fermentation time may take anywhere from 4-8 hours depending on the temperature in your house.
The warmer the environment the faster the fermentation process. Make sure not to over ferment. If you need to pause the fermentation, or slow it down, because it’s bedtime or you have another obligation, place it in the fridge for up to 24 hours.
Shape the bread:
Butter or line with a piece of parchment paper a 9×5 inch loaf pan.
Shape by rolling the dough flat into a rectangle and rolling it up.
Add to parchment lined or buttered loaf pans.
Second Rise
Cover with a towel or plastic wrap for 2-4 hours at room temperature, or until doubled.
When the dough is about ready to bake, preheat the oven to 375 degrees.
Optional: Crack an egg into a small bowl and whisk together. Using a pastry brush, brush the top of the dough with the egg wash and sprinkle with a small amount of oats if desired.
Bake for 45 minutes, or until golden brown on top.
Allow to cool completely before slicing.
Baker’s Schedule
8:00 pm: Feed sourdough starter with flour and water. Depending on how active your sourdough starter is, it could take between 4-12 hours for it to be active enough to bake a loaf of bread.
8:00 am: If the sourdough starter is nice and bubbly, then proceed to creating the dough. Add multigrain cereal to the stand mixer bowl and add hot water.
9:00 am: If the multigrain cereal is cool enough, add the rest of the ingredients and create the dough. Let the dough rise for 4-8 hours.
1:00-5:00 pm: Shape the dough and place into the prepared loaf pan. Let the dough rest for 2-4 hours or until it has doubled in size. If the timing is off and the dough hasn’t risen enough before bed, just stick it in the fridge covered with plastic.
3:00 pm-9:00 pm: Preheat oven. Brush the egg wash and sprinkle oats on the top of the bread dough, if desired. Bake
Find More Sourdough Recipes:
- Jalapeño Cheddar Sourdough Bread
- Easy Sourdough Pita Bread
- Cheesy Sourdough Pull Apart Bread
- Sourdough Bread Bowls
- 100% Whole Wheat Sourdough Bread
If you make this recipe and love it, I would love it if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation
Multigrain Sourdough Bread
Ingredients
- 1/2 cup multigrain cereal
- 1 1/2 cups boiling water
- 3 tablespoons honey
- 3 tablespoons unsalted butter, room temp (or melted and cooled)
- 1 cup sourdough starter, active and bubbly
- 1 1/2 teaspoons salt
- 3 1/2 cups all purpose flour
Instructions
- Place cereal mix in a large bowl or bowl of stand mixer. Pour boiling water on top.
- Let the mixture cool for about an hour until it reaches room temperature. Make sure it isn’t too hot, so it doesn’t kill the yeast in your starter!
- Add the rest if the ingredients to the mixer and knead with the dough hook on medium speed until the dough comes together, pulls away from the sides of the bowl, and passes the window pane test. This can take a very long time, sometimes up to 20 minutes. Knead it until it is a smooth and glossy dough. Base the time on how the dough feels.
- Cover with a damp towel, lid, or plastic wrap and proceed to the next step.
- Bulk ferment until doubled. The bulk fermentation time may take anywhere from 4-8 hours depending on the temperature in your house.
- Butter or line with a piece of parchment paper a 9×5 inch loaf pan.
- Shape by rolling the dough flat into a rectangle and rolling it up.
- Add to parchment lined or buttered loaf pans.
- Cover with a towel or plastic wrap for 2-4 hours at room temperature, or until doubled.
- When the dough is about ready to bake, preheat the oven to 375 degrees.
- Optional: Crack an egg into a small bowl and whisk together. Using a pastry brush, brush the top of the dough with the egg wash and sprinkle with a small amount of oats if desired.
- Bake for 45 minutes, or until golden brown on top.
- Allow to cool completely before slicing.
Notes
- If you do not have a stand mixer you could also use the stretch and fold method. Check blog post for more details.
- The warmer the environment the faster the fermentation process. Make sure not to over ferment. If you need to pause the fermentation, or slow it down, because it’s bedtime or you have another obligation, pause it in the fridge for up to 24 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the idea of this recipe. Would I be able to use steel cut oats in place of the multigrain cereal?
I haven’t tried that. If you do, let us know how it turns out!
Hi was wondering if you can use a high protein flour instead of AP flour..??
Thank you
Whole wheat flour should work, but it will likely be more dense. I haven’t personally tried it. However, I do know subbing bread flour one-for-one will work okay!
I made this bread this morning (turned out great) my family has already ate over half of it already. Thanks
Yay that is wonderful to hear!
Mine was very sticky during the “shaping” phase.. had to use my bench scraper but got it in there. Would that happen if I over fermented it? I haven’t baked it yet, just in the second rise time now but hoping it’s all still yummy and rises well!
I’ve tried to make this twice. The second ride doesn’t rise week at all. I’m so disheartened. I really wanted it to turn out. My starter was bubbly. I don’t know why it’s not working for me.
I made this recipe for the first time this week, and am making another one today! My husband loved it (I am GF). The instructions were clear and easy to follow. It’s a keeper!
So glad you enjoyed it!
What adjustments need to be made to any sourdough recipe when switching to freshly milled flours? I see lots of warnings that it is very different and a huge learning curve, but no one explains what/why or what adjustments to make when using freshly milled grains into flour vs. store bought flour. Can you advise or guide? Are all your recipes adjusted for fresh milled grains as is? Thank you.
I personally substitute whole grain flour 1 for 1. The results will never be the same, no matter how you do it.
This is my new favorite sourdough recipe! I made it this morning; delicious and so easy! Thank you 🙂
So glad you enjoyed it!
If I were to use whole seeds and grains, would I add the water ( cold) to them and let them sit overnight in a separate container from the sourdough mixture; then bring them together in the morning?
Hmmm I’m not totally positive. I may still use hot water and then let the soak overnight. The hot water really helps soften them.
The baking method for dutch oven and loaf pan seem so different in temperature.Is there something I’m missing? I prefer the loaf pan but do not want undercooked bread and would like the overnight fermentation in the fridge.
When baking a boule rather than a loaf, there is a lot more steam created in the dutch oven so it stays moister. The oven spring is also created at higher temperatures, whereas with a loaf it puffs up a bit slower.