Rustic Multigrain Sourdough Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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If you love homemade bread, then this Rustic Multigrain Sourdough Bread will be your new go-to! With its hearty mix of grains and seeds, it offers a satisfying bite and a rich, nutty flavor that’s perfect for any season.

Ingredients for Rustic Multigrain Sourdough Bread

The star of our bread is the active sourdough starter, which gives the loaf its signature tang and helps it rise. Adding warm water ensures the yeast in the starter is activated properly.

Bread flour provides the necessary gluten structure, while whole wheat flour and rye flour add depth and a rustic flavor. The rolled oats contribute a chewy texture, and flaxseed brings a nutty taste and nutritional benefits.

A touch of honey balances the flavors and helps with browning. Salt enhances all the flavors, and sunflower seeds add a delightful crunch.

Tips & Tricks

  • Always use a well-fed, active starter for the best rise.
  • Use a bench scraper to help with kneading sticky dough.
  • If your kitchen is cold, let the dough rise in a slightly warmed oven (turned off).

Serving Suggestions

This bread pairs beautifully with creamy soups or as a base for open-faced sandwiches. Try it toasted with a slather of butter and a sprinkle of sea salt for a simple yet satisfying snack.

Frequently Asked Questions

Can I substitute the flours?
Yes, but keep in mind that changing flours can affect the texture and flavor. Stick to similar protein content for best results.
How do I know if my starter is active?
Your starter should be bubbly and doubled in size within 4-6 hours after feeding.

Rustic Multigrain Sourdough Bread Recipe Walkthrough

Start by mixing together your sourdough starter and warm water in a large bowl. You want them to combine smoothly. Next, add in your bread flour, whole wheat flour, rye flour, rolled oats, flaxseed, and honey. Stir everything together until a rough dough is formed. Don't worry about it being perfect at this stage.

Let the dough sit for 30 minutes. This resting period, known as autolyse, allows the flour to absorb the water and makes the dough easier to work with. After the rest, sprinkle the salt and sunflower seeds over the dough. Knead it for about 10 minutes until it feels smooth and elastic. This might be a bit of a workout, but it’s worth the effort!

Cover the bowl with a damp cloth and let the dough rise at room temperature. You’re looking for it to double in size, which usually takes about 4-5 hours. After the dough has risen, gently shape it into a round loaf. Place it in a floured proofing basket, cover it, and let it proof for another 2-3 hours.

While the dough is proofing, preheat your oven to 450°F (230°C) with your Dutch oven inside. Once the dough has significantly risen, carefully transfer it to the hot Dutch oven. Score the top with a sharp knife to allow it to expand as it bakes. Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 25 minutes until the crust is a deep golden brown.

Finally, let your bread cool on a wire rack. This cooling process helps the crust to set and the flavors to develop fully before slicing.

Why You'll Love This Recipe

  • Combines three different flours for depth of flavor.
  • Packed with nutritious seeds and grains.
  • Perfect for both novice and experienced bread bakers.
  • Makes your kitchen smell heavenly while baking.

Ingredients

1 cup active sourdough starter
1 cup warm water
1 1/2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup rolled oats
2 tbsp flaxseed
1 tbsp honey
2 tsp salt
1/4 cup sunflower seeds

Step-by-step Instructions

1. In a large bowl, mix the sourdough starter and warm water until combined.
2. Add the bread flour, whole wheat flour, rye flour, rolled oats, flaxseed, and honey to the bowl and mix until a rough dough forms.
3. Let the dough rest for 30 minutes to allow the flour to absorb the water.
4. Add salt and sunflower seeds, then knead the dough until smooth and elastic, about 10 minutes.
5. Cover with a damp cloth and let it rise at room temperature for 4-5 hours, or until doubled in size.
6. Shape the dough into a round loaf and place it in a floured proofing basket.
7. Cover and let it proof for 2-3 hours, or until it has risen again significantly.
8. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Carefully transfer the dough to the hot Dutch oven, score the top, and cover with the lid.
10. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 25 minutes until the crust is deep golden brown.
11. Allow the bread to cool on a wire rack before slicing.

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