{"id":5810,"date":"2025-03-18T13:19:39","date_gmt":"2025-03-18T13:19:39","guid":{"rendered":"https:\/\/doughie.be\/?p=5810"},"modified":"2025-08-17T16:43:23","modified_gmt":"2025-08-17T16:43:23","slug":"zuurdesembrood-recept-knapperig-en-voedzaam-meergranen-zuurdesem-brood","status":"publish","type":"post","link":"https:\/\/doughie.be\/en\/zuurdesembrood-recept-knapperig-en-voedzaam-meergranen-zuurdesem-brood\/","title":{"rendered":"Sourdough bread recipe: crispy and nutritious multigrain sourdough bread"},"content":{"rendered":"
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A hearty and flavorful bread, this <\/span>multigrain sourdough bread<\/b> is made with seven-grain breakfast cereals and has a deep, rich flavor that pairs perfectly with savory and sweet toppings. This <\/span>artisanal sourdough bread recipe<\/b> is ideal for sandwiches or a delicious grilled cheese toastie. In addition to the rich flavor, the bread also offers valuable nutrients from the grain mix used, making it not only tasty but also nutritious.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Zuurdesembrood\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Why this multigrain sourdough recipe is perfect<\/b><\/span><\/h3>

\u2714<\/span> Artisan quality<\/b> \u2013 This <\/span>sourdough bread recipe<\/b> follows a traditional process, but with a nutritious twist due to the addition of whole-grain breakfast cereals.<\/span><\/span><\/p>

\u2714<\/span> Rich flavor & texture<\/b> \u2013 The combination of sourdough with whole grains creates a full, savory flavor with a slight sweetness.<\/span><\/span><\/p>

\u2714<\/span> Nutritious & healthy<\/b> \u2013 Thanks to the mix of grains such as wheat, rye, oats, and barley, this bread offers extra fiber and nutrients.<\/span><\/span><\/p>

\u2714<\/span> Ideal for sandwiches<\/b> \u2013 The firm structure makes this bread perfect for sandwiches or toasties.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Baking plan for multigrain sourdough<\/b><\/span><\/h3>

Sourdough has a longer rising time than bread made with commercial yeast. The schedule below helps ensure a smooth baking process.<\/span><\/p>
Day 1: Preparation & First Fermentation<\/th>Day 2: Baking<\/th><\/tr><\/thead>
08:00 \u2013 11:30: Mix the levain and let it ripen at 20-24\u00b0C until the volume has doubled.<\/td>09:00: Preheat the oven and the Dutch oven.<\/td><\/tr>
10:30: Mix the multigrain breakfast cereals with boiling water and let cool.<\/td>09:30: Make an incision in the dough and bake the bread.<\/td><\/tr>
11:30: Mix the dough.<\/td>\u00a0<\/td><\/tr>
12:00 \u2013 13:30: Perform four stretch-and-folds (every 30 min).<\/td>\u00a0<\/td><\/tr>
15:30: Let the dough rest on the work surface for 30 minutes.<\/td>\u00a0<\/td><\/tr>
16:00: Shape the dough and place it in a proofing basket. Put in the refrigerator for cold fermentation.<\/td>\u00a0<\/td><\/tr><\/tbody><\/table>

Preferably, the dough is kept in the refrigerator overnight for a deeper flavor, but it can also be baked the same day after rising for 3-4 hours.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Important ingredients for multigrain sourdough bread<\/b><\/span><\/h3>

\u2714<\/span> Sourdough starter<\/b> \u2013 An active and mature starter with plenty of bubbles and a mild, fresh aroma.<\/span>
<\/span>\u2714<\/span> Bread flour<\/b> \u2013 Use flour with a protein content of 12-12.51 TP3T for the best texture.<\/span>
<\/span>\u2714<\/span> Whole wheat flour<\/b> \u2013 This adds extra flavor and nutritional value. Can be replaced with bread flour for a lighter bread.<\/span>
<\/span>\u2714<\/span> Multigrain breakfast cereals<\/b> \u2013 A mix of wheat, rye, oats, barley, triticale, brown rice, and bran.<\/span>
<\/span>\u2714<\/span> Boiling water<\/b> \u2013 Is used to soak and soften the grains.<\/span>
<\/span>\u2714<\/span> Brown sugar<\/b> \u2013 Provides a light sweetness and enhances the flavors of the grains.<\/span>
<\/span>\u2714<\/span> Salty<\/b> \u2013 Essential for taste and texture.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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How do you make multigrain sourdough bread?<\/b><\/span><\/h3>
  1. Prepare the levain<\/b><\/span><\/li><\/ol>

    \u00a0 \u00a0Mix the following ingredients and let ripen for 3-4 hours at 21-24\u00b0C:<\/span><\/p>

    • 35 g ripe sourdough starter<\/span><\/li>
    • 35 g warm water<\/span><\/li>
    • 35 g bread flour<\/span><\/li><\/ul>

      \u00a0 \u00a0Prefer to prepare it the evening before? Then use a 1:10:10 ratio and let it ripen for 10-12 hours.<\/span><\/p>

      1. Mix the dough and start the bulk fermentation<\/b><\/span><\/li><\/ol>
        • Preparation:<\/b> Mix the multigrain breakfast cereals with boiling water and let cool.<\/span><\/span><\/li>
        • Mixing the dough:<\/b> Combine the levain, the soaked grains, water, brown sugar, salt, bread flour, and whole wheat flour. Mix into a wet and sticky dough. Let rest for 30 minutes.<\/span><\/span><\/li><\/ul>
          1. Perform stretch & folds<\/b><\/span><\/li><\/ol>

            \u00a0 \u00a0During the first fermentation, the dough is folded four times to strengthen the gluten. This is done at intervals of 30 minutes.<\/span><\/p>

            \u00a0 \u00a0\u2714<\/span> Stretch & fold technique:<\/b><\/span><\/p>

            • Wet your hands to prevent sticking.<\/span><\/li>
            • Take the dough at the bottom, pull it up, and fold it over itself.<\/span><\/li>
            • Rotate the bowl a quarter turn and repeat four times.<\/span>
              <\/span><\/span><\/li><\/ul>

              \u00a0 \u00a0<\/span>After the last fold, let the dough rise for another 1.5-2 hours until it is light and elastic.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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              \"Zuurdesembrood<\/figure>
              \"Zuurdesembrood<\/figure>
              \"Zuurdesembrood<\/figure><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              1. Molds and cold fermentation<\/b><\/span><\/li><\/ol>
                • Gently slide the dough onto the work surface.<\/span><\/li>
                • Shape it into a tight ball without squeezing the air out.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  \"Deeg<\/figure>
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                  \"Deeg<\/figure>
                  \"Deeg<\/figure><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  • Place it in a floured proofing basket and cover.<\/span><\/li>
                  • Let it rest in the refrigerator for 12-20 hours for extra flavor development.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    1. Scoring and baking<\/b><\/span><\/li><\/ol>
                      • Heat a Dutch oven to 260\u00b0C for 30 minutes.<\/span><\/li>
                      • Cut an incision into the dough with a sharp knife.<\/span><\/li>
                      • Place the bread (with baking paper) in the Dutch oven.<\/span><\/li>
                      • Bak <\/span>25 min with lid<\/b>, then <\/span>20 min without lid<\/b> at 230\u00b0C.<\/span><\/span>


                        The bread is ready when it has a deep, crispy crust and sounds hollow when tapped. Let cool completely before slicing.<\/span><\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                        \"Insnijden<\/figure>
                        \"Insnijden<\/figure>
                        \"Insnijden<\/figure><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        Store and serve<\/b><\/span><\/h3>

                        \u2714<\/span> Room temperature:<\/b> Store the bread in an airtight bag or bread box and consume within 2 days.<\/span>
                        <\/span>\u2714<\/span> Freeze:<\/b> Slice the bread and freeze it with baking paper in between. Keeps well for up to 2 months.<\/span>
                        <\/span>\u2714<\/span> Warm up:<\/b> For a crispy crust, bake again for 5-10 minutes at 180\u00b0C.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                        Handy tips for perfect multigrain sourdough<\/b><\/span><\/h3>

                        \u2714<\/span> Use a ripe starter<\/b> \u2013 A well-maintained sourdough starter gives the best result.<\/span>
                        <\/span>\u2714<\/span> Weigh ingredients accurately<\/b> \u2013 This ensures consistent baking quality.<\/span>
                        <\/span>\u2714<\/span> Watch the temperature<\/b> \u2013 A warmer environment accelerates fermentation, a cooler one slows it down.<\/span>
                        <\/span>\u2714<\/span> Choose the right flower<\/b> \u2013 Bread flour with a high protein content helps create a firm structure.<\/span>
                        <\/span>\u2714<\/span> Experiment with additions<\/b> \u2013 Try seeds, nuts, or extra whole grains for more flavor variety.<\/span><\/span><\/p>

                        With this <\/span>multigrain sourdough bread recipe<\/b> Baking sourdough bread at home becomes simple and nutritious. The combination of natural fermentation and artisanal techniques results in a healthy, flavorful bread with a perfect texture.<\/span><\/p>

                        Let's get baking! <\/span>\ud83d\udd25<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                        This artisanal sourdough bread recipe is ideal for sandwiches or a delicious grilled cheese toastie. In addition to its rich flavor, the bread also offers valuable nutrients from the grain mix used, making it not only tasty but also nutritious.<\/p>","protected":false},"author":1,"featured_media":5818,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[],"class_list":["post-5810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zuurdesembrood"],"featured_image_src":{"landsacpe":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Zuurdesembrood-op-een-houten-plank-Cover-1080x445.jpg",1080,445,true],"list":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Zuurdesembrood-op-een-houten-plank-Cover-463x348.jpg",463,348,true],"medium":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Zuurdesembrood-op-een-houten-plank-Cover-300x167.jpg",300,167,true],"full":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Zuurdesembrood-op-een-houten-plank-Cover.jpg",1080,600,false]},"yoast_head":"\nZuurdesembrood recept: knapperig en voedzaam meergranen zuurdesem brood - Van thuisbakkers voor thuisbakkers<\/title>\n<meta name=\"description\" content=\"Bak zelf voedzaam meergranen zuurdesembrood met een stevige korst en rijke, volle smaak. 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