Seedy Multigrain Sourdough Bread
It’s FINALLY here!! I apologize for the long wait for this recipe. I’d like to say I just have really great boundaries about not working in the evenings/while my children are awake, but ultimately I’m just too lazy to do anything productive after 5:30 pm 🤪. If you’re interested in seeing a video of this in real action, head over to my instagram stories. I tried to make it a little more succinct and did some 2X speed. It’s not super cohesive, but it gives you the idea.
You’ll need a sourdough starter in order to make this. If you have a friend who makes it, ask them to share the love and give you some. If not, I made my own starter using this post. I’ve been making regular white sourdough for a year and a half now and we’ve really enjoyed it. But THEN.... Then I discovered this bread. I LOVE the nuttiness and chewiness of this recipe and we enjoy it both warm and soft or toasted. And if you want to be really crazy, have it both savory and sweet. Cut a nice thick piece and top half with avocado, garlic salt, and an egg and the other half with almond butter, cinnamon, and strawberries.
This recipe DOES take a long time to make and is a bit involved, so I suggest making it on a Friday/Saturday night and baking the next morning or a Saturday/Sunday morning and baking it in the evening. Either way, the end result is 100000% worth it.
Although I’ve been making sourdough for awhile, I still feel like a novice. I don’t know all the ins and outs of it, and I certainly don’t follow all of the sourdough “rules,” but I find that this works for me. Even if it turns out a little flat, it’s still delicious. One major thing that I do is bake it in a 6-inch saucepan. The smaller circumference of the dish allows it to rise more and completely circular. If you have a saucepan with a lid that can go in the oven, I HIGHLY recommend you do it that way.
This bread is only fresh for the first few days, so I recommend cutting and freezing a few pieces if you don’t expect to eat it everyday. However, there are weeks that we have zero difficulty eating it all. I am perfectly okay with eating it everyday, or even twice a day. 😉
If you end up making this, please please let me know what you think!!
Seedy Multigrain Sourdough Bread
Ingredients
- 50-75 g sourdough starter
- 300 g water
- 100 g whole wheat flour
- 400 g all purpose flour
- 10 g salt
- 2 Tbsp pepitas (pumpkin seeds)
- 2 Tbsp millet
- 2 Tbsp sunflower seeds, salted
- 2 Tbsp quinoa
- 2 Tbsp flax seed
- 3 Tbsp oats (old fashioned or quick)
- 3/4 cup boiling water
Instructions
- Feed your starter with 1/4 cup all purpose flour and 1/4 cup water 1-2 hours before making dough to activate your starter. You can add a teaspoon of starter to a bowl of water to see if it is ready. If it floats immediately, it’s ready to make bread with.
- Using a food scale, add 50-75 grams of sourdough starter to medium sized bowl. Add 300 grams of water and stir to combine. Add whole wheat, all purpose flour, and salt and stir until fully combined. You may have to use your hands to get it fully incorporated. Cover with saran wrap or wet towel and set aside for 30 minutes. Meanwhile, combine all of the seed/grain mixture in a small bowl and add boiling water.
- After the dough and seed mixture have rested for 30 minutes, add the seed mixture and combine with your hands until is it fully incorporated. Cover and set aside for 30 minutes. Once your timer goes off, “stretch” the dough by wetting your hand, grabbing the dough and pulling it up and towards the center, and continuing in a counter clockwise direction until you’ve stretched the dough 1-2 times completely around. Cover and stretch 1-2 times more (30 minutes apart) or just leave on the counter. More stretching increases the gluten structure strength. Leave the dough on your counter for 8-12 hours or until it is jiggly and has bubbles.
- Preheat the oven to 500 degrees Fahrenheit. Meanwhile, heavily flour a work surface and place dough on the flour. Shape the dough by folding the dough in a counterclockwise direction. Once you’ve gone completely around, flip the dough seam-side down and tuck the dough under. Place into a large dutch oven with parchment paper or a greased 6 inch oven-safe sauce pan seam side down. “Score” the dough by cutting the top of the dough with a sharp knife.
- Turn the oven down to 450 and place the dough in the oven WITH the lid on and bake for 20 minutes. Take the lid off and bake for an additional 30 minutes.
- Once the bread is fully baked, take out of the pan and cool on a cooling rack for an hour. Devour! Store in an airtight bag or container for up to 4 days.