Forktionary

Multigrain Sourdough Bread Recipe

Elevate your baking game with this irresistible Multigrain Sourdough Bread! This recipe, inspired by Donna's classic sourdough, uses a simple process and your sourdough starter to create a crusty, flavorful loaf packed with wholesome grains. Customize it with your favorite seeds, nuts, and grains – sunflower seeds, millet, quinoa, amaranth – the possibilities are endless! Enjoy the delightful tang of a perfectly proofed sourdough, made easy with this detailed recipe. Perfect for breakfast, sandwiches, or simply savoring on its own.

Prep Time 60 mins
Cook Time 45 mins
Calories 110.7 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Multigrain Sourdough Bread 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Multigrain Sourdough Bread

  • 1 cup active sourdough starter
  • Butter
  • Milk (not found in recipe)
  • 2 teaspoons salt
  • 1 tablespoon honey
  • ¼ cup sunflower seeds
  • ½ cup millet
  • 3 ½ cups multi-grain flour (composed of 3 cups all-purpose and ½ cup whole wheat flour)
  • 1 cup warm water (105-115°F)
  • 1 tablespoon sugar (optional alternative to honey)
  • 3 cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 ½ teaspoons bread spices (optional)
  • oil (for lightly oiling bowl and greasing pan)

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How to Make Multigrain Sourdough Bread

  1. In a large bowl, combine 1 cup active sourdough starter, 1 cup warm water (105-115°F), 1 tablespoon honey or sugar, and 2 teaspoons salt. Mix well.
  2. Add 3 cups all-purpose flour, ½ cup whole wheat flour, ½ cup millet (or quinoa/amaranth), ¼ cup sunflower seeds (or other seeds/nuts), and 1 ½ teaspoons of your favorite bread spices (optional). Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour, as needed, to prevent sticking.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 4-6 hours, or until doubled in size. (This step may take longer depending on the activity of your starter.)
  5. Gently shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Cover loosely with plastic wrap and let rise for another 1-2 hours, or until almost doubled.
  6. Preheat your oven to 375°F (190°C).
  7. Bake for 40-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  8. Remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.
  9. For a softer crust, brush the top with melted butter after baking.
  10. *Note: The longer the dough proofs, the more pronounced the sourdough flavor will be.*

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

23g

Fat

9g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Starters Breakfast & Brunch European American Healthy Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Sourdough Breads Bread Machine Vegetarian Dietary Yeast Equipment Small Appliance