With a crunchy exterior and chewy interior, this reader favorite Seeded Multigrain Sourdough Bread is texture-rich with an earthy blend of grains and seeds to make a crave-worthy loaf. Made by hand, the ingredients are mixed, stretched and folded then fermented overnight. Once doubled in size, the dough is shaped, proofed then baked. Readers share this is a versatile loaf and one of their favorites (see comment section). Got leftover sourdough bread? This loaf makes irresistible Sourdough Croutons and Sourdough French Toast.

Looking for a soft sandwich loaf version of this bread? Check out my Soft Multigrain Sourdough Sandwich Bread recipe. 

A cross section close up of a piece of sourdough bread.
seeded 1 lb multigrain mini boule

Celebrating Multigrain Sourdough Bread

If you love making homemade sourdough recipes, you’ll enjoy this crusty, flavorful seedy loaf. It’s a perfect crumb for sandwiches, toast and anything you want to slather on it.

This was the first loaf I made after an eight-month gluten hiatus. I couldn’t believe how resilient the sourdough starter was after having been neglected for far too many months. After all, I was focusing my efforts on a gluten-free sourdough starter and bread recipe, which you can find here: my gluten free starter and gluten free sourdough bread.

I’m thrilled to be back to my glutenous ways and excited to share more sourdough recipes with you! 

This Recipe Is

  • has a sturdy closed crumb for sandwiches, toast and slathering all the things
  • bulk fermented overnight
  • quick room temperature proof

If you have sourdough starter discard, you can use it in these Olive Oil Sourdough Crackers or many other recipes found in my Sourdough Discard Recipe Library.

_______________________

How to Make Multigrain Sourdough Bread

Sourdough starter jar with rubber band marking where the sourdough started and how much it grew overnight.
1. start with a doubled in size sourdough starter.
The soaker, full of seeds and grains, in a bowl.
2. gather the seeds & grains in a bowl then soak in water.
Flour, sourdough and water in a mixing bowl.
3. add the water, starter, maple syrup & flours to a mixing bowl.
Mixing the sourdough in a bowl using a fork.
4. stir then knead until a dough forms. rest.

Recipe Inspiration

This seeded sourdough bread recipe is an adaptation on my Yeasted Multigrain Sandwich Bread, a bread I made often before learning how to make sourdough bread. Chock full of grains, including a 10 grain cereal, oats, and quinoa, I also add sunflower and flax seeds to create more texture and flavor. 

Making sourdough bread isn’t hard, but, it’s a process that takes a little planning and practice. I used to say I think about sourdough longer than it takes me to create a loaf. And while this was the case at one time, now that I know how to make it, manipulate the rise time through retardation if needed, shape and proof the dough, and bake sourdough, the process doesn’t seem so daunting anymore. Its become closer to second nature, and I don’t think about it as much. A little more brain space is always good! 

Adding the soaker to the dough in a bowl.
5. add the grans & seeds. knead until incorporated. rest.
Folding the sourdough bread in a bowl.
6. perform two sets of stretch & folds with a 30 minute rest in between each. ferment at room temp. overnight, or until doubled in size.
Shaping the sourdough on a breadboard, getting ready for proofing.
7. once doubled in size, remove from bowl & shape…
Finishing shaping the sourdough on a breadboard, getting ready for proofing.
… into a round.
Seeded Multigrain Sourdough Bread in a banneton.
8. transfer to a banneton to proof until puffy.
Slashing the Seeded Multigrain Sourdough just before baking.
9. preheat the oven. turnout onto a board & score.

          

Scheduling Your Mix and Bake

The process is pretty straightforward but it takes a bit of planning. I typically mix the night before and bake early on a weekend morning because I have a bit more flexibility then. While you sleep, your little dough baby is growing! Here’s an overview for scheduling.

  • Saturday Evening: 
    • prepare the soaker by pouring hot water over the mixture of seeds and grains.
    • mix the dough using a previously fed, active sourdough starter, water and a mixture of bread and whole wheat flour. Rest the dough, then hand mix in the soaker. 
    • do a series of at least two stretches and folds with 30-45 minutes between each.
    • Begin bulk fermentation overnight until dough has doubled in size.  
  • Sunday Morning:
    • preshape the dough (optional), then shape. 
    • proof the dough for about 30 minutes.
    • score and bake!

The aroma wafting through the house while the sourdough is baking is so warm and inviting, you’ll want to rip into the bread as soon as it comes out of the oven.

A tall stack of sourdough bread slices on a bread board.

How Long for Bulk Fermentation

  • Bulk fermentation (first rise) time depends on several factors: ambient temperature and how active your starter is. Also, a firmer dough will take longer to rise than a well-hydrated dough.
  • When fermenting at room temperature, bulk rise time in summer will generally be quicker than from winter rise times. 
  • An ambient temperature of 70F (21C) will require a bulk rise time of about 8-10 hours. My kitchen tends to be cooler most of the year (68F (20C), but in the winter, it’s downright cold. It’s not unusual for my sourdough to take up to 14 hours to rise during the coldest months.

How To Tell When Sourdough Has Risen Enough

  • The bulk fermented (first rise) dough is ready when:
    • it no longer looks or feels dense
    • is jiggly when the bowl is shaken
    • has about doubled in size
    • you may see a few large bubbles on the surface of the dough

Cool After Baking

To complete the cooking process, sourdough bread needs at least an hour to an hour and a half to rest at room temperature. The crust will continue to develop as the sourdough cools as well. However, I won’t deny that I’ve ripped into a few loaves before the hour was up. It’s sublime with a slather of butter. 

A person shaping a boule of sourdough bread.
A person holding sliced sourdough bread.

The Best Vessel to Bake Sourdough Bread In

I use two vessels to bake sourdough bread. One is a 10″ cast iron skillet with deep dish skillet for a lid and the other, a 7 quart Staub Dutch oven (these are affiliate links). I recommend either or both, but I’ve noticed the Staub bakes the bottom of the bread darker than the cast iron, sometimes it’s burnt. This may have to do with the vessels’ differing materials.

UPDATE – Burnt Sourdough Bottom:  After testing various methods to remedy the too dark bottom problem, as commenters have mentioned on this sourdough recipe (and on many other non V&B recipes – this is not uncommon in the sourdough world), I’ve finally found the simplest solution ever (duh!). Simply place a sheet pan on the oven rack under the rack your baking vessel is setting on.  This helps protect the vessel from the most intense heat of the oven. The two images below show one of the boules I baked using this method. 

Prior to doing this, I used a method from The Perfect Loaf who suggests using a double layer parchment or a dusting of course cornmeal alone or under the parchment. Doing this offers a bit of distance between the bottom of the dough coming in direct contact with the base of the vessel. I tested both approaches, but found I still had a bit of too dark bottom for my preference. Now, I exclusively use the sheet pan method. 

Multigrain Sourdough Bread in a Dutch oven just pulled from the oven.
2 pound multigrain boule baked with a sheet pan under the Dutch oven.
The bottom of a sourdough bread boule.
not *too* dark bottom with the sheet pan underneath.
Multigrain Sourdough In a Dutch Oven
1 lb Mini Boule

Traci’s Tips

  • Because kitchen temperatures vary, use the time suggestions in the recipe as such. Let the bread guide your process rather than the clock. 
  • Mini Boules? Yes please! This sourdough recipe can be made into one, 2 lb boule or two, 1 lb boules. The one-pound boules are fabulous for bread or dipping bowls, or if you’re baking for one or two and want to freeze or give away the second loaf. Both sizes make decent size sandwich bread. 
  • TIP: This recipe calls for 10 grain cereal. If unavailable, you can use 7 grain or even 6 grain cereal. Also, a combination of polenta, millet, quinoa, and/or amaranth can be subbed, but the flavor will be different.
  • Whole wheat bread flour can be difficult to find. If unavailable, this recipe will also work using whole wheat flour with similar results. Whole wheat bread flour renders the dough a bit easier to work with, however (more stretchy). 
  • For a tutorial on how to make a sourdough starter, see my post on how to make a Sourdough Starter.

Makers Notes

I’m beyond thrilled to read y’all are enjoying the bread in the comments below. Keep those tips comin’! Here are excerpts from the community: 

  • Emily Commented: “…used apf (all-purpose flour) instead of bread flour, but the result was still stunning, I got a gorgeous rise and soft moistness with a chewy crust.”
  • Marilyn Commented: “I used a 5 qt DO for 1 loaf (without splitting the dough in half) and it was fine!”
  • Dara Said: “I didn’t have all the ingredients the recipe called for so I used a combination of sunflower seeds, oats, hemp seeds, flax seeds, and millet.” 
  • Samantha Commented: “I did 3T each of quinoa, rolled oats, pumpkin seeds, sunflower seeds. I did 3 cups all-purpose unbleached white flour and 1 cup whole wheat bread flour and 1/2 cup spelt. I also subbed honey for maple syrup.”

______________________

My Sourdough Toolkit
(these are affiliate links)

Multigrain Sourdough In a Dutch Oven
Pin Print

Soft and Crusty Seeded Multigrain Sourdough Bread

4.96 stars (from 192 ratings)
By Traci York
Prep: 15 minutes
Cook: 50 minutes
Fermentation + Proof: 14 hours
Total: 15 hours 5 minutes
Servings: 12 slices
**Advanced Prep Required – you'll need a sourdough starter** See "MAKERS NOTES" in the blog post above for tips and ingredient subs from the V&B Community!
With a crunchy exterior and chewy interior, Seeded Multigrain Sourdough Bread is texture rich with an earthy blend of grains and seeds to make a crave-worthy loaf. For sandwich loaf version of this recipe, check out my Soft Multigrain Sourdough Sandwich Bread.
A Note on HYDRATION – Flours vary in their moisture content from brand to brand. Additionally, local humidity conditions will impact how your dough feels from one batch to another (or seasonally). Feel free to adjust the water or flour as needed, after mixing in the soaker. If the dough feels a bit too dry, try adding a teaspoon of water (more if needed). Too wet? Add more flour, a little at a time (I've added up to 1/4 C more before!). Even if you weigh your ingredients, this is not uncommon. As you gain experience in making sourdough, you'll gain a better understanding of how your dough should look and feel.
This recipe makes one, 2 lb (907g) boule or two, 1 lb (453g) boules. Servings above are a rough estimate based on the size and how thick each slice is cut. ______________________
Example Bakers Schedule:
Friday-Saturday: feed starter.
Saturday night: mix dough and ferment overnight.
Sunday morning: shape dough, allow to rise, bake. 
Save this recipe!
Enter your email & we’ll send the recipe link straight to your inbox. Plus you’ll get delicious recipes from us every week!
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.

Ingredients

For the Soaker:

  • 1/4 C (40g) 10 Grain Cereal, *(see note)
  • 3 Tbs (25g) Rolled Oats, not quick
  • 2 Tbs (25g) Quinoa, red or tricolor, rinsed
  • 2 Tbs (25g) Flax Seed
  • 2 Tbs (25g) Hulled Sunflower Seeds, unsalted
  • 3/4 C (155g) Hot Water, about 150F (65C), or soak the grains and seeds overnight in room temperature water

For the Dough:

  • 1/4 C (50g) Sourdough Starter, previously fed, bubbly and active
  • 1 1/3 C (300g) Warm Water , about 80f (26c)
  • 2 1/2 Tbs (50g) Maple Syrup
  • 3 C (400g) Bread Flour
  • 1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour, or whole wheat flour
  • 2 tsp (16g) Fine Sea Salt

Instructions 

For the Soaker:

  • In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside. 

For the Dough:

  • Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become.  The dough will feel stiff and it will stick to your fingers as you go.  Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can.
    Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter. 
  • Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 1-2 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. If adjusting water or flour, now is the time to assess the dough and adjust as needed.
    Set a timer for 30 minutes and allow the dough to rest for 30 minutes.
  • Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is less stiff and more workable at this point. Repeat, until you've worked your way around the dough.
    This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30-45 minutes each between folds. 
  • Bulk (fermentation) Rise: After the last fold, cover the bowl with two damp tea towels and allow to rise overnight at room temperature. This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise – this is the norm in my chilly kitchen at 68F (21C) . The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size. 
  • Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface. 
    If making two boules (1 pound / 453 grams – each), moisten the cutting end of the bench scraper and cut the dough in half.   
    *Optional* Preshape: see recipe notes below
    Shape: with moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center and pressing it down gently. Repeat this process until you work the dough all the way around. Using a bench scraper flip the dough over and let rest for 10 minutes. 
    Meanwhile, line an 8-inch (20cm) bowl with a towel or lightly flour a banneton (or two as needed). Scrape any excess flour away on your work-surface using the bench scraper and using a spray bottle with water, lightly sprits the surface of the work-surface. This will help the dough grip the surface and help create a taut dough. With lightly floured hands and using the bench scraper again as needed to help move the dough (the dough is sticky), cup your left hand around the dough and pull the dough toward you in a circular motion with the bench scraper in the right hand, to tighten its shape and create a taut outer skin. Use the bench scraper as needed to work the dough as this dough is sticky. Re-flour your hands as needed.
    Once the surface is taut, give it a good dusting of flour and smooth it over the top. With one swift move, use the bench scraper to scoop the dough up and, place the dough into the bowl/banneton, bottom side up. Sprinkle the bottom of the dough with a dusting of flour. 
  • Second (proof) Rise: Cover the bowl with a damp tea towel and let rest for 30 minutes to 45 minutes. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. 
    Preheat the oven to 500F (260C). Arrange a rack in the center of the oven, and another just below it. Place a sheet pan on the bottom rack (see UPDATE just below).
    Cut a sheet of parchment paper to fit the size of a 7 quart Dutch oven or other large baking vessel leaving enough excess around the sides to transfer the bread to the pot. 
    UPDATE: Burnt Sourdough Bottom:  After testing various methods to remedy the too dark bottom problem, as commenters have mentioned on this sourdough recipe (and on other non V&B recipes – this is not uncommon in the sourdough world), I've finally found the simplest solution ever (duh!). Simply place a sheet pan on the oven rack under the rack your baking vessel is setting on. This protects the bottom of the vessel from the most intense heat of the oven.
  • Score: To turn the dough out of the bowl/banneton, place the parchment over the dough and invert the bowl to release. Using the tip of a lame or a razor blade, score the dough about 1/2" (8mm) deep and about 4" (10cm) long on the top or any way you like. Use the parchment to transfer the dough to your baking vessel. 
  • Bake: Place your lidded vessel on the center rack and reduce heat to 450F (232C). Bake, lidded, for 20 minutes. Remove the lid and continue to bake for 30 -35 minutes, for one, 2 lb boule. If baking two, 1 lb boules, continue to bake lid off for 15-20 minutes. To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done.  When finished, transfer to a wire rack. Cool for 1 hour before slicing.
    Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature.  Store at room temperature cut sides down.
    This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go from freezer to toaster to make the most delicious toast!

Video

Notes

*If 10 grain cereal is not available, polenta, millet, quinoa and/or amaranth can be used – a mixture is best or Bob’s Red Mill also makes a 7 and 6 grain cereal that is delicious in this recipe! 
**If whole wheat bread flour is unavailable this recipe will also work using whole wheat flour with similar results. Whole wheat bread flour renders the dough a bit easier to work with (more stretchy). 
*Optional* Preshape (updated Oct. 2024 – see video guidance): with moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center and pressing it down gently. Repeat this process until you work the dough all the way around. Using a bench scraper flip the dough over and let rest for 15 minutes. If you preshape the dough, there’s no need to rest the dough again (10 minutes) after the final shaping.
This recipe is adapted from my yeasted Multigrain Bread and inspired this Soft Multigrain Sourdough Sandwich Bread.
 

Nutrition

Serving: 1slice | Calories: 190kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 96mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Made it? Leave a comment below!

The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.

Traci sprinkling flour over a disk of pastry.

Filed under:

Sourdough Bread Breakfast & Brunch Featured Freezer Friendly Oatmeal Pantry Friendly Popular Vegetarian Dairy Free Egg Free Vegan Dutch Oven

Recipe Key

DFDairy FreeEFEgg FreeVVeganVGVegetarian

You May Also Like

Traci in front of a barn.

well hello!

I’m Traci. So glad you're here!

I cook vibrant vegetarian food, bake sourdough and create from scratch baked recipes, sharing them here since 2014. Inspired by the seasons, my southern roots and global flavors, let's cook something delicious together!

Read more about traci
4.96 from 192 votes (42 ratings without comment)

Leave a Comment & Rate this Recipe

If you love this recipe, please consider leaving a star rating when commenting below. Star ratings play an important role in helping others in the online community discover and enjoy my recipes. I appreciate your support!

signature

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

516 Comments

  1. Jay Laxson says:

    Traci, I’ve made this recipe (without any changes) at least a dozen times and share with friends and family who absolutely love it and request it regularly. My question: Since I make loaves for sandwiches in 5 X 9 or 5 X 11 covered baking dishes, I don’t know how much dough to put in each sized pan and usually vary it with different outcomes. Can you suggest a better way to judge how much dough to put in different sized bakers?

    Reply
    1. Traci says:

      Hi Jay! I’m thrilled to hear everyone is enjoying the sourdough. I love that they’re requesting it too! That’s something to smile about! The only pan I can speak to is the 5×9 inch loaf pan. I use this 9 inch x 5 inch loaf pan (affiliate link) for this Multigrain Sourdough Sandwich Bread among other sandwich loaves. For sandwich loaves, I generally keep the total flour to 400-425 grams depending on inclusions. I’ve not attempted baking in larger loaf pans, such as a pullman, so I don’t really have a method to judge how much dough to put in larger size bakers.

      Reply