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. vegan
Thrilled to be back on gluten after an eight month hiatus, seeded multigrain sourdough bread is the first thing I made. I couldn’t believe how resilient my 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.
Gluten free sourdough is still in the works, and is coming along through much trial and error. I’ll be sharing my gluten free sourdough starter and bread recipe soonish. UPDATE: my gluten free starter and sourdough bread are ready!
In the mean time, we feast on seeded multigrain sourdough bread!
This sourdough bread recipe is an adaptation on my yeasted multigrain 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 added 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 often said I thought about sourdough longer than it took 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 any more. Its become closer to second nature, and I don’t think about it as much. A little more brain space is always good!
How to Make Seeded Multigrain Sourdough Bread:
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!
- First, in the evening, prepare the soaker by pouring hot water over the mixture of seeds and grains.
- Next, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole wheat flour. Rest the dough for 30 minutes.
- Mix in the soaker, mixing and incorporating the grains and seeds into the sticky dough. Rest the dough for 30 more minutes.
- Fold the dough. Begin bulk fermentation after the first fold or rest again for 30 minutes and perform a series of up to two more folds resting for 30 minutes between the folds. The additional folds are optional, but are beneficial in building structure and creating a beautiful crumb (pictured in this post). Do it if you have time.
- Bulk ferment the dough at room temperature for 8-14 hours. The time will depend on ambient temperature, and your specific sourdough starter.
- Shape the dough into one, 2 lb boule or two, 1 lb boules.
- Proof the dough for about 30-45 minutes at room temperature.
- Score and bake!
The aroma wafting through the house is so warm and inviting, you’ll want to rip into the bread as soon as it comes out of the oven.
How Long Does it Take for Sourdough to Rise?
- Sourdough rise (bulk ferment) 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 differ from winter rise times.
- An ambient temperature of 70F (21C) will require a bulk rise time of about 8-10 hours. My kitchen tends cooler most of the year, but in the winter it’s down right 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
Why Allow The Bread To 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.
How Do You Store Sourdough Bread?
- Store sourdough bread at room temperature on a cutting board or counter, cut side down. Although freshest the day made, it will store this way for 3-4 days. If you need to cover the bread, place it in a paper bag.
- Refrigerating bread dries it out and will ruin its texture.
- For longer storage, place the bread sliced or whole in a freezer bag and freeze for up to two weeks.
What is 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. 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 a bit burnt. This may have to do with the differing materials the vessels are made of.
To remedy this problem The Perfect Loaf suggests 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.
A Few Sourdough Bread Recipe Notes:
- Because kitchen temperatures vary, be sure to 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, polenta, millet, quinoa, amaranth or a combination of these can be subbed.
- 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).
- Freezer friendly? Yes please! Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature or if using for toast, toast directly from freezer to oven.
- For a tutorial on how to make a sourdough starter, see King Arthur Flour.
Looking for an easy sourdough bread recipe to start with? Check out my Everyday Sourdough or my Multigrain Gluten Free Sourdough Bread post.
My Sourdough Toolkit (affiliate links):
- Glass Mixing Bowl so I can see how the dough is progressing.
- 7 Quart Dutch Oven
- 10″ Cast Iron Skillet with Deep Dish Skillet for a lid
- Bench Scraper
- Parchment Paper
- Lame – for scoring the dough
- Banneton(s)
- Digital Scale
Seeded Multigrain Sourdough Bread
**Advanced Prep Required - you'll need a sourdough starter** 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. vegan | Total time below does not include the amount of time for fermentation and proofing which takes between 8-14 hours, depending on ambient temperature. This recipe makes one, 2 lb (907g) loaf or two, 1 lb (453g) loaves. Servings below are a rough estimate based on the size and how thick each slice is cut. Bakers Schedule: Friday-Saturday feed starter. Saturday night, mix dough and ferment overnight. Sunday morning, shape dough, allow to rise, bake.
Cook Time50 mins
Servings: 12
Calories: 168kcal
Ingredients
For the Soaker:
- 1/4 C (40g) 10 Grain Cereal *(see note)
- 3 Tbs Rolled Oats not quick
- 2 Tbs Red Quinoa rinsed
- 2 Tbs Flax Seed
- 2 Tbs Hulled Sunflower Seeds
- 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. 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 a damp towel 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. 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 lb - 453g - loaf each), moisten the cutting end of the bench scraper and cut the dough in half (592g ea). For one or two boules, 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 taught 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 taught 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). Cut a sheet of parchment paper to fit the size of your lidded baking vessel leaving enough excess around the sides to transfer the bread to the pot.
- 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 2-3" (5-7cm) long on the top or any way you like. Use the parchment to transfer the dough to the baking pot.
- 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, 2lb 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.
Notes
*If 10 grain cereal is not accessible, polenta, millet, quinoa or amaranth or a combination of these can be used. **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). Total time listed above does not include the amount of time it takes for fermentation and proofing which takes between 8-14 hours, depending on surrounding temperature. Recipe inspired by The Clever Carrot's Artisan Sourdough Made Simple.
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
Calories: 168kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 87mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!
This has become my day-to-day bread. I love this recipe and this bread. I tweaked the ingredients a bit to add more whole grains while keeping the baker’s math the same overall. My husband also loves this bread, especially the very slight sweetness you get from the maple syrup. So good, thank you. I can make this gorgeous bread in my crummy, small and old kitchen. You can too. Suzanne
Made my first ever sourdough loaf with this recipe, and I don’t think I ever need to try another one! It was heavenly and greatly impressed the party I brought it to. For the second try I halved the maple syrup (found it a tad sweet) and the soaker (by omitting the 10 grain) as I found it difficult to incorporate the whole volume of seeds and ended up throwing some out. For folks just starting out who don’t want to get a whole lot of gear I am proud to say I did without the bench scraper/banneton/lame/dutch oven and made do with my hands, a mixing bowl, a knife, and a roasting pan purchased secondhand. The loaves come out STUNNING! I’m going to experiment with lower waste sourdough maintenance and increasing the proportion of whole wheat dough next. Thanks so much for this beautiful and detailed recipe!
I am now on my fourth loaf of this amazing bread. I have been hunting for a healthy recipe for my sourdough starter and this is perfect. It makes the most amazing avocado toast :). The directions are really helpful. Wondering if when you make two loaves if you use two smaller dutch ovens at the same time or do it some other way. Thanks.
Hiiii Cindy! SO happy to hear! This bread is my everyday go-to recipe. We love it so much too! When baking two loaves, I bake them at the same time. One in a cast iron double cooker, and the other in a Dutch oven. The DO is a large 5.5Qt and the cast iron skillet is a 10″. The vessel(s) need not be smaller for the mini loaves, because it’s the taught shaping that holds the boule together. I hope this helps! Thank you so much for coming back, leaving a note and rating the recipe! Day made! :D
Hi Traci,
This loaf came out beautifully – looks and tastes great. For the wholemeal, I used a mix of wheat and rye. ( I’ve been trying to make a grainy sourdough and previously ended up with a brick.) I would like to try a higher proportion of wholemeal – but may end up with another brick. I’ll see.
Thank you.
Sue
Hi Susan! Thank you so much for your note and rating! SO happy to hear your enjoying playing with the recipe! Indeed, 100% whole meal can be challenging. I’ve never made one I’m happy with so I’ve yielded to a smaller percentage in my loafs. I love your mix of wheat and rye…! Let me know how your experiments go!
Traci
This MultiGrain seeded sourdough bread recipe has made me one of the happiest people on earth. Heavenly. TY
Hiii MaryAnn! Thank you so much for coming back and leaving s note. So happy to hear you’re enjoying the bread. Sometimes I think there’s just no other ☺️
Hi Traci. Could we do the bulk fermentation in the fridge and give it more time, up to 24 hours?
Hi Carrie! That should work just fine… just pull it out and let it warm up to room temp a bit before shaping.. maybe an hour or so before you think it’s ready. That way it’s easier to shape. I hope y’all enjoy the sourdough!
Knowing how much and how hard you worked on this recipe, I applaud you for putting out such a great recipe with such great and helpful tips. I am not much of a bread baker, but I want to bake this. I feel like I am armored for success. Thanks for sharing your knowledge with the world. Cheers!
I’m always so impressed with your baking skills, Traci. You really take the time to figure it all out and your notes are so helpful to your readers. My baking skills are limited at best. I’ve been trying to master no knead bread but I can’t get it to come out tasting delicious – it looks great but the bread lacks any real flavor. Will have to buckle down and try to make some real bread using this recipe – cause this loaf looks amazing. Glad you’re figuring out the gluten issue you’ve been having as well!
Hi,
Question: I have an Emile Henry long covered baker (about 13 inches x 5 inches). Do you think I would be able to get one large loaf instead of 2 boules?
Hi Gayle! I’m unable to say if it will work or not. It seems it may be too small for a one loaf. Because it’s so narrow it may affect shape and oven spring (I’m not sure how deep it is). The only way to know if it’ll work is to give it a try.
I think you’re probably correct. The recipe I’m using has 5 cups of flour plus the sourdough starter and water. Your recipe is about a cup shy. I think what I’ll do is make a combination of the 2 so that I end up with the same volume. I’ll let you know what modifications I make and how it turns out.
What a gorgeous looking loaf and yes, the aroma wafting through the air is no small matter, some of the best memories are built from that. Always appreciate your step-by-step photos Traci, you are a natural teacher. Enjoy the weekend friend, x.
One of my winter goals was to try my hand at heated breads, something I’ve always felt a bit daunted by. Lots of finesse and time involved but eventually it all becomes second nature I guess. Detailed instructions like yours here yielding such gorgeous results are extra encouragement. Good luck with your next round of testing-been a long haul for you. Cheers to new feathered visitors this year!
It can be daunting, Jean. But once you get the process down it get easier and easier. A book I have on my shelf and recommend is Peter Reinheart: Bread Bakers Apprentice https://www.amazon.com/Bread-Bakers-Apprentice-15th-Anniversary-ebook/dp/B019B6XJQK . It’s predominately yeasted breads and some sourdough. It was this book, in part that I learned to make fabulous yeasted pizza among other recipes. He is very detailed in his instruction and it’s easy to read. Thank you for your encouragement, Jean! I’m cheering our feathered friends on too! :D
Is there anything better than the smell of homemade bread? OMG I can smell it from here. Absolutely beautiful, Traci. I need to get on the sourdough train. It’s really become a “thing” the past year or so!
You’ll love the process Liz! The smell is over the top! OMG!
Congrats on being able to eat sourdough! And kudos on all this terrific info and gorgeous pics. I make a bery similar bread, so delicious. Hugs, my friend!
So happy Deb…. but of course, I’m back to no gluten until my next round of tests :/ Isn’t multigrain SD just fabulous? I’ve seen your sourdough on IG and it’s always just gorgeous!
Woohoo to being back on gluten Traci! That was a long 8 months, I’m sure! And YAY to homemade bread! This loaf looks absolutely spectacular! You know, yeast recipe and I have a love/hate relationship. I’ve been working at it though, and things are progressing in the right direction! This would be one recipe I’d love to tackle. I’ll keep you posted! Thanks for sharing this beauty. Hope you and Rob have a wonderful weekend!
Hehe… on again off again :/ It was a two week trial, now I’m off again with another round of testing. I’m getting to a point where I’m about over it. If the next round of tests don’t prove anything, I’m back on gluten. Sheesh! So happy to hear your tackling yeasted dough Mare! Isn’t it so great to work with? Just wait till you get your hands on sourdough… you’re going to looove it too!