Rustic Multigrain Sourdough

🕒 Prep: 2 hours
🔥 Cook: 45 min
🍽 Serves: 12
★★★★★
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This Rustic Multigrain Sourdough isn't just bread—it's a slice of artisanal heaven you can make right at home. Packed with wholesome grains and the rich, tangy depth of sourdough, it’s perfect for those who love a hearty, flavorful loaf.

Ingredients for Rustic Multigrain Sourdough

The heart of this bread is the sourdough starter, which not only leavens the bread but also imparts that signature tangy flavor. The warm water activates the starter, while a touch of honey adds a subtle sweetness that balances the sourness. The bread flour provides structure, with whole wheat flour bringing a nutty taste and additional nutrients. The rye flour deepens the flavor profile, while rolled oats add texture and heartiness. Flaxseeds are packed with omega-3 fatty acids, and the salt enhances all the flavors. A little cornmeal helps prevent sticking and gives the crust a rustic feel.

Tips & Tricks

  • Ensure your starter is active by feeding it the night before you plan to bake.
  • If the dough is too sticky, add a little more flour as you knead.
  • Don’t rush the rising or proofing times; patience is key to great sourdough.
  • Use a razor blade or sharp knife to score the top of the loaf before baking for a professional look.

Serving Suggestions

This bread pairs beautifully with a rich tomato soup or a creamy butternut squash soup. For breakfast, try it toasted with avocado and a sprinkle of sea salt. It also makes fantastic sandwiches with your favorite deli meats or cheese.

Frequently Asked Questions

Can I use instant yeast instead of sourdough starter?
Yes, but it will change the flavor and texture significantly, losing that signature sourdough tang.
How do I store this bread?
Keep it in a bread bag or wrapped in a kitchen towel at room temperature. For longer storage, freeze sliced pieces.
Can I omit the rye flour?
You can replace it with more whole wheat or bread flour, but the rye adds a unique depth.

Rustic Multigrain Sourdough Recipe Walkthrough

Start by gathering a large bowl and mixing your sourdough starter with warm water and honey. Stir until the honey dissolves completely. Next, add in the bread flour, whole wheat flour, rye flour, rolled oats, flaxseeds, and salt. Use a wooden spoon or your hands to mix until everything is combined and a shaggy dough forms.

Now, transfer the dough to a floured surface. Knead it for about 10 minutes. You’re looking for a smooth, elastic texture that springs back when poked. This kneading is crucial for gluten development, which gives your bread its chewy texture.

Once kneaded, place the dough in a lightly oiled bowl, covering it with a damp cloth. Let it rise at room temperature for 4 to 5 hours. You'll know it's ready when it's doubled in size and feels airy.

Gently turn the dough out onto a lightly floured surface and pre-shape it into a round or oval loaf. Let it rest for 30 minutes, which helps to relax the gluten and make the final shaping easier.

Shape your loaf as desired and place it on a baking sheet dusted with cornmeal. Cover it and let it proof for another 1 to 2 hours. During this time, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.

When ready, carefully transfer your loaf into the hot Dutch oven. Cover and bake for 20 minutes. This initial covered bake helps create steam, which is essential for that perfect crust.

Remove the lid and continue baking for another 20-25 minutes or until the crust is a deep golden brown and sounds hollow when tapped. Cool on a wire rack before slicing.

Why You'll Love This Recipe

  • Nutritious: Packed with whole grains and seeds that are great for your health.
  • Flavorful: The combination of rye, oats, and honey creates a unique taste.
  • Textural Delight: A crisp crust with a chewy, airy interior.
  • Homemade Comfort: There's nothing like the aroma of fresh bread baking in your kitchen.
  • Versatile: Perfect for sandwiches, toast, or just enjoying warm with butter.

Ingredients

1 cup sourdough starter
1 1/2 cups warm water
2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup rolled oats
2 tbsp flaxseeds
1 1/2 tsp salt
1 tbsp honey
Cornmeal for dusting

Step-by-step Instructions

1. In a large bowl, combine the sourdough starter, warm water, and honey.
2. Mix in the bread flour, whole wheat flour, rye flour, rolled oats, flaxseeds, and salt until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-5 hours or until doubled in size.
5. Pre-shape the dough into a round or oval loaf and let it rest for 30 minutes.
6. Shape the dough into its final shape and place it on a baking sheet dusted with cornmeal.
7. Cover and let the dough proof for another 1-2 hours.
8. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
9. Once preheated, carefully place the loaf into the Dutch oven, cover, and bake for 20 minutes.
10. Remove the lid and bake for an additional 20-25 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
11. Cool the bread on a wire rack before slicing and serving.

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