Nutty Multigrain Sourdough Bread is the perfect blend of hearty grains and earthy nuts, creating a loaf that's both satisfying and nutritious. This recipe is a delightful way to elevate your bread-making skills while enjoying the rich flavors of homemade sourdough.
Start by mixing your sourdough starter with water in a large bowl. Stir until it's all combined; it should look a bit like a cloudy soup. Once mixed, add the bread flour, whole wheat flour, rolled oats, sunflower seeds, chopped walnuts, and salt. Use a wooden spoon or your hands to mix until a shaggy dough forms. This is the fun, messy part! Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to absorb the water.
Next, you'll perform a series of stretch and folds, which helps develop the gluten structure. To do this, grab one side of the dough, stretch it up, then fold it over itself. Rotate the bowl a quarter turn and repeat. Do this every 30 minutes for the next 2 hours. After your last stretch and fold, let the dough rise at room temperature for 4-5 hours, or until it's doubled in size.
Once risen, gently tip the dough onto a lightly floured surface. Pre-shape it into a round, let it rest for 20 minutes, then shape it into a boule. Place your shaped dough into a floured banneton basket, cover it, and let it proof in the fridge for 12-18 hours.
When you're ready to bake, preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to the hot Dutch oven, score the top with a sharp blade, and cover it. Bake for 20 minutes, then remove the lid and bake for an additional 25 minutes until the bread is beautifully golden brown. Cool completely on a wire rack before slicing.
This bread pairs beautifully with a creamy soup or a fresh salad. Try it toasted with a spread of avocado and a sprinkle of sea salt for a delicious breakfast or snack. It also makes a fantastic sandwich base for your favorite fillings.
Sourdough starter is the heart of this recipe, giving the bread its signature tang and helping it rise naturally. Water hydrates the flour and activates the starter. Bread flour provides the necessary gluten structure for a good rise and chewy texture. The whole wheat flour adds a nutty taste and extra fiber. Rolled oats contribute to the texture and heartiness, while sunflower seeds and chopped walnuts bring a delightful crunch and nutty flavor. Lastly, salt enhances all the flavors and helps control the fermentation process.
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