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Simple Sourdough MultiGrain Bread

Homemade Multigrain bread is hearty, flavorful and nutritious. Blending different grain flours into bread dough creates new and interesting breads with widely different flavors, densities, textures, nutrients and uses in your diet.

Multigrain breads are leavened with either sourdough starter or a commercial yeast. Our bread recipe here is made with sourdough starter.

If you just want the recipe, please click the jump to recipe button at the top of the page. It will take you directly to the recipe. For more information on whole grains and multigrain breads, read on.

This Wheat and Rye Sourdough multigrain bread uses a simple no knead method. This process is very easy to do. But does take some time.

The advantage to the long cold rise sourdough method is that it breaks down the glutens in the flours as it ferments and develops.

The result is a highly flavorful, digestible, delicious, and fibrous bread.

Sourdough Multigrain Bread

This naturally fermented multigrain bread recipe includes a variety of seeds that add even more terrific flavors and nutrients for your family’s diet.

What is a Multigrain Bread?

Multigrain breads may be made from two or more different grains in one loaf of bread. Popular grains for multigrain breads Include wheat, rye, teff, einkorn, semolina, oats, corn, amaranth, and others. Mixed grain cereal blends can be cooked and added into breads as part of the grain blend as well as grains ground into flours.

Grains and flours can be blended into many different combinations. This creates unique flavorful breads you can be proud of. All grains add their own unique flavors, textures and nutrients to your bread.

Homemade multigrain breads allow you to blend as many different grain flours combinations together as you want.

But remember, each grain has it’s own properties and flavors. You need to learn how these grain flours affect your bread making experience before rushing into this.

Our simple sourdough multigrain loaf is a good recipe to start baking multigrain breads.

MultiGrain VS. Whole Grain:

What is Multigrain bread? Multigrain breads have a blend of two or more grains baked into bread.

They do NOT have to be whole grains to be part of the blend. All purpose flours or milled bread flours have parts of the grain missing and these are often part of multigrain recipes.

Sourdough Multigrain Bread
Our Wheat Rye bread with a seed blend.

For the highest nutrients the Best multigrain bread recipe is made with Whole grain berries or (kernels). These grains have all the parts of the grain- the endosperm, bran and germ. All the grain parts are going into your recipe.

Any bread that is made from two or more grains is considered a multigrain bread.

WikiPedia

Buy whole grains and either cook them on the stove into hot cereals, like oatmeal for example, and then include the cooked grains into your bread dough.

Or grind dry whole grains into flours in your home grain mill to make your breads. When we grind our own flours at home from whole grains, we can make our own unique recipe multigrain bread. From the very freshest nutrient rich flours.

Some cooks also make sprouted multigrain breads. With this method of whole grain baking, you sprout the grains and use them to make bread. This allows even more nutrients to develop as the sprouts form.

Baking Bread with Whole grains:

Baking bread with 100% whole grains creates intensely flavorful hearty breads with a dense crumb. But these bread doughs can be tricky to work with.

Our sourdough whole wheat bread includes a tutorial on how to work with the dough and keep it manageable. We also have a yeast risen whole wheat bread recipe if you prefer.

Whole Wheat Sourdough Loaves
100 % Whole grain Wheat Bread made from home milled whole wheat flour.

Sourcing whole grains may require some exploration. your local food co-op will carry whole grains, or you may find a good local mill that sources organic whole grains (and flours).

You may find whole grains in the bulk section of your local grocer but be careful here. Make sure the grain is fresh and insect free.

We found Palouse Mills on Eastern Washington sells whole grains on Amazon. I have purchased several types of grain from them with good results.

Most Grains can be purchased as flour or brought home as whole grains (berries or kernels) and ground in a home flour mill. Whole grains will stay fresh a long time when properly stored in an airtight container.

Grinding the grains just prior to baking is the best way to keep the flour fresh. Once you get used to working with whole grains and grinding your own flour, a whole new world of baking will open to you.

Whole Grains TIP:

Whole grains have natural oils and enzymes in them that oxidize when ground into flour. Keeping whole grains in one berries and grinding them into flour just prior to baking protects the nutrients.

If you do grind the grains ahead store the flour in airtight containers. Oxygen exposure will degrade nutrients out of your whole grain flour and they can also go rancid.

Well stored, freshly ground whole grain flours give you the highest fiber, flavor and nutrients from the grains you use.

Is Multigrain Bread Healthy?

Multigrain breads of all types add nutrients from each grain used in the recipe. You get the nutritional benefit of all the grains in the bread. Choose only fresh whole grain flours for the highest concentration of nutrients in your bread.

Multigrain Sourdough Bread

Sourdough Multigrain Bread Recipe:

The recipe we are featuring here is a simple two grain no knead Sourdough bread. This is tried and true simple method of making sourdough breads.

The length of time is mostly the dough just sitting and developing that gorgeous flavor only sourdough can offer. And the texture is amazing too.

This two grain bread has a lot of fiber, protein and other health giving nutrients from the rye and wheat and the 5 seed blend.

You can use whatever seeds you have on hand. We used Germs Super 5 seed blend. you can get Gerbs seeds here on amazon,(they also have other seed mixes)

I ground the rye berries into flour for this recipe with my KoMo Mio grain mill-if you need a mill. Read our review of this mill here.

The wheat flour is not whole grain. So this loaf is lighter than it would be with a 100%whole wheat flour. And the result is a dough that is much easier to work with.

Rye flour has almost no gluten. It is a sticky flour and it won’t raise the bread much on it’s own. Blending rye with wheat flour adds heartiness, texture and depth of flavor without sacrificing the softer more pliable crumb this loaf has.

This bread also has a multi seed blend to add even more character and heartiness. The extra nutty flavor and chew are satisfying and appealing.

Sourdough Multiseed Bread Close Up
Yield: 24 slices (2-1 kg. boules)

Sourdough MultiGrain Bread

Prep Time: 1 day
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 day 1 hour 40 minutes

A flavorful sourdough multigrain bread made with rye and wheat flours with a 5 seed blend. This bread has a soft yet heavy crumb that slices easily and makes fantastic sandwiches, toast, or just eat it plain.

Ingredients

  • 900 grams white bread flour
  • 100 grams rye flour
  • 200 grams 5 (or 7) seed mix
  • 300 grams starter
  • 750 grams water
  • 20 grams salt

Instructions

    1. Mix together flours and seed mix in large bowl.Rye And Wheat Multigrain Blend
    2. Add starter and water to flour mixture.
    3. Mix together.Multigrain Bread Dough-Mixing
    4. Autolyse (allow ro rest) 60 minutes
    5. Add salt and mix in by driving the salt into the dough with fingers until well blended.
    6. Do Four stretch and folds 30 minutes apart (see video)Multigrain Bread-Stretch And Folds until dough passes the window pane test.
    7. Bulk rise covered 60 minutesLong Cold Rise-Covered In Fridge
    8. Long cold rise 12 to 24 hours
    9. Remove the dough from the fridge
    10. Warm 60 minutes at room temperatureMultigrain Bread Dough With Seeds
    11. Divide dough into two equal pieces.
    12. Shape into balls and tighten dough surface.(see video)
    13. Bench rest 45 minutes.
    14. OPTIONAL: Roll the bench rested and shaped dough into your seed blend for even more texture.Final Rise In Banneton Seed Coated
    15. Shape into boules and set in floured banneton (or bowl)Multigrain Bread Dough
    16. Set the bannetons in plastic bags and Rise in fridge 2 to 4 hours
    17. Set empty cold dutch oven into middle rack of oven.
    18. Preheat oven to 500 degrees F. for 60 minutes.
    19. Remove one banneton from fridge invert dough onto parchment paper.
    20. Score the dough deeply (for best rise)Sourdough Multigrain Bread Dough (Wheat And Rye)
    21. Pick up the dough in parchment paper and drop it into the
    22. HOT dutch oven.
    23. Reduce heat to 450 Degrees F.
    24. Bake covered for 20 minutes.
    25. Remove lid and bake uncovered for 20 minutes (or until internal dough temperature reacts 206 degrees F)
    26. Remove form heat and invert loaf onto cooling rack.
    27. Repeat bake with the second loaf.
    28. Cool to room temperature before cutting loaves (1 to 3 hours)Sourdough Multigrain BreadORSourdough Multi Seed Bread With Seed Coatingthe final loaf rolled in seeds.

Notes

Use any seed mix you prefer for this bread.We used Gerbs seeds.

To familiarize yourself with all the processes and techniques for this recipe please watch the video below.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 150Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 325mgCarbohydrates 30gFiber 1gSugar 0gProtein 5g

Slices sizes will vary so the calorie count is approximate.

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Related Content:

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