Sourdough bread recipe: crispy and nutritious multigrain sourdough bread
A hearty and flavorful bread, this multigrain sourdough bread is made with seven-grain breakfast cereals and has a deep, rich flavor that pairs perfectly with savory and sweet toppings. This artisanal sourdough bread recipe 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.
Why this multigrain sourdough recipe is perfect
✔ Artisan quality – This sourdough bread recipe follows a traditional process, but with a nutritious twist due to the addition of whole-grain breakfast cereals.
✔ Rich flavor & texture – The combination of sourdough with whole grains creates a full, savory flavor with a slight sweetness.
✔ Nutritious & healthy – Thanks to the mix of grains such as wheat, rye, oats, and barley, this bread offers extra fiber and nutrients.
✔ Ideal for sandwiches – The firm structure makes this bread perfect for sandwiches or toasties.
Baking plan for multigrain sourdough
Sourdough has a longer rising time than bread made with commercial yeast. The schedule below helps ensure a smooth baking process.
| Day 1: Preparation & First Fermentation | Day 2: Baking | ||
|---|---|---|---|
| 08:00 – 11:30: Mix the levain and let it ripen at 20-24°C until the volume has doubled. | 09:00: Preheat the oven and the Dutch oven. | ||
| 10:30: Mix the multigrain breakfast cereals with boiling water and let cool. | 09:30: Make an incision in the dough and bake the bread. | ||
| 11:30: Mix the dough. | |||
| 12:00 – 13:30: Perform four stretch-and-folds (every 30 min). | |||
| 15:30: Let the dough rest on the work surface for 30 minutes. | |||
| 16:00: Shape the dough and place it in a proofing basket. Put in the refrigerator for cold fermentation. |
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.
Important ingredients for multigrain sourdough bread
✔ Sourdough starter – An active and mature starter with plenty of bubbles and a mild, fresh aroma.
✔ Bread flour – Use flour with a protein content of 12-12.51 TP3T for the best texture.
✔ Whole wheat flour – This adds extra flavor and nutritional value. Can be replaced with bread flour for a lighter bread.
✔ Multigrain breakfast cereals – A mix of wheat, rye, oats, barley, triticale, brown rice, and bran.
✔ Boiling water – Is used to soak and soften the grains.
✔ Brown sugar – Provides a light sweetness and enhances the flavors of the grains.
✔ Salty – Essential for taste and texture.
How do you make multigrain sourdough bread?
- Prepare the levain
Mix the following ingredients and let ripen for 3-4 hours at 21-24°C:
- 35 g ripe sourdough starter
- 35 g warm water
- 35 g bread flour
Prefer to prepare it the evening before? Then use a 1:10:10 ratio and let it ripen for 10-12 hours.
- Mix the dough and start the bulk fermentation
- Preparation: Mix the multigrain breakfast cereals with boiling water and let cool.
- Mixing the dough: 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.
- Perform stretch & folds
During the first fermentation, the dough is folded four times to strengthen the gluten. This is done at intervals of 30 minutes.
✔ Stretch & fold technique:
- Wet your hands to prevent sticking.
- Take the dough at the bottom, pull it up, and fold it over itself.
- Rotate the bowl a quarter turn and repeat four times.
After the last fold, let the dough rise for another 1.5-2 hours until it is light and elastic.
- Molds and cold fermentation
- Gently slide the dough onto the work surface.
- Shape it into a tight ball without squeezing the air out.
- Place it in a floured proofing basket and cover.
- Let it rest in the refrigerator for 12-20 hours for extra flavor development.
- Scoring and baking
- Heat a Dutch oven to 260°C for 30 minutes.
- Cut an incision into the dough with a sharp knife.
- Place the bread (with baking paper) in the Dutch oven.
- Bak 25 min with lid, then 20 min without lid at 230°C.
The bread is ready when it has a deep, crispy crust and sounds hollow when tapped. Let cool completely before slicing.
Store and serve
✔ Room temperature: Store the bread in an airtight bag or bread box and consume within 2 days.
✔ Freeze: Slice the bread and freeze it with baking paper in between. Keeps well for up to 2 months.
✔ Warm up: For a crispy crust, bake again for 5-10 minutes at 180°C.
Handy tips for perfect multigrain sourdough
✔ Use a ripe starter – A well-maintained sourdough starter gives the best result.
✔ Weigh ingredients accurately – This ensures consistent baking quality.
✔ Watch the temperature – A warmer environment accelerates fermentation, a cooler one slows it down.
✔ Choose the right flower – Bread flour with a high protein content helps create a firm structure.
✔ Experiment with additions – Try seeds, nuts, or extra whole grains for more flavor variety.
With this multigrain sourdough bread recipe 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.
Let's get baking! 🔥
