Multigrain Sourdough Bread: Nutritious and Delicious

Have you ever tried a bread that is as healthy as it is delicious? This Multigrain Sourdough Bread is a fantastic option that combines the goodness of whole grains with the rich, complex flavors of a natural sourdough starter. In this recipe, we’ll show you how to bake this loaf simply and effectively, ensuring incredible results. If you are a bread lover looking for a more nutritious, homemade option, this recipe is for you!

Ingredients for Multigrain Sourdough Bread:

• 2 ½ cups (300g) whole wheat flour
• ¾ cup + 1 tbsp (210ml) water
• 2 tsp (10g) brown sugar
• 2 tsp (10ml) extra-virgin olive oil
• ½ cup (100g) active sourdough starter
• 1 ½ tsp (8g) salt
• ¼ cup (30g) mixed grains (white sesame seeds, black sesame seeds, sunflower seeds, and pumpkin seeds)
• Handful of chopped nuts for topping (walnuts, cashews, pecans, and almonds)

How to Make Multigrain Sourdough Bread:

1. Feed your sourdough starter with water and flour and let it double in size.
2. In a bowl, perform the autolyse by mixing the whole wheat flour and water. Let it rest for about 1 hour.
3. Add the brown sugar, olive oil, and the active sourdough starter to the autolyse mixture.
4. Mix well until a homogeneous dough forms.
5. Add the salt and the grains, mixing again until everything is well incorporated.
6. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
7. Perform coil folds every 30 minutes, repeating the process three times.
8. After the last fold, let the dough rest for one hour.
   
9. Shape the dough into your desired form. Brush a little water on the surface and press the chopped nuts into the dough.
10. Place the loaf in a proofing basket, wrap it in a plastic bag, and refrigerate for 12 hours.
    
11. Preheat your oven to 450°F (230°C).
12. Remove the loaf from the fridge and turn it out onto a baking sheet lined with parchment paper.
13. Using a bread lame or sharp razor, make a diagonal, deep cut across the surface of the loaf.
    
14. Place a pan with boiling water on the bottom rack of the oven to create steam, which is essential for a beautiful crust.
15. Bake for 20 minutes at 450°F. Then, remove the water pan and lower the oven temperature to 350°F (180°C). Continue baking for another 25 minutes.
16. Remove the bread from the oven and let it cool completely on a wire rack. Enjoy!

Pro Tip:

To ensure a light and crusty bread, respect the fermentation times and the folding process. Using quality ingredients, especially active sourdough starter and fresh whole grains, is key to great flavor and nutrition.

Prep time:

The total time for this multigrain sourdough, including the cold proof, is approximately 18 hours.

Yields:

This recipe makes one medium loaf, perfect for sides or a wholesome breakfast.

Why long fermentation matters:

Long cold fermentation not only develops deeper flavors but also improves digestibility and shelf life. Additionally, the added whole grains provide fiber, vitamins, and minerals essential for a healthy diet.

Try this Multigrain Sourdough Bread recipe and discover a new way to enjoy homemade bread. Share this experience with friends and family, and don’t be afraid to experiment with different grain combinations!