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. Readers share this is a versatile loaf and one of their favorites (see comments below). Got leftover sourdough bread? This loaf makes fabulous 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.
Celebrating Multigrain Sourdough Bread
If you love 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.
But, 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.
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!
If you love sourdough recipes, check out my Sourdough Discard Recipes collection. I know you’ll find something new to love!
At a Glance: 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! In summary, here’s how to make it:
- 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 is so warm and inviting, you’ll want to rip into the bread as soon as it comes out of the oven.
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.
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 burnt. This may have to do with the vessels’ differing materials.
UPDATE (5/20) 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. But I still had a bit of too dark bottom. Now, I exclusively use the sheet pan method.
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
So happy 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.”
- Robyn Said: “I made a few changes: all quinoa instead of cereal grains, hemp seeds instead of flax and added pumpkin seeds and sunflower seeds.”
- Nichole Said: “I’ve taken this one, and increased the proportion of whole grains and it’s so yummy. I use 60 grams whole wheat bread flour, 240 of bread flour, 130 whole wheat flour and 70 of buckwheat. I also halved the maple syrup.”
Looking for an easy sourdough bread recipe to start with? Check out my Everyday Sourdough post.
My Sourdough Toolkit (affiliate links):
-
- Glass Mixing Bowl
- 7 Quart Dutch Oven
- 10″ Cast Iron Skillet with Deep Dish Skillet for a lid
- Bench Scraper
- Parchment Paper
- Digital Food Thermometer
- Lame – for scoring the dough
- Banneton(s)
- Digital Scale
Soft and Crusty Seeded Multigrain Sourdough Bread
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 belowShape: 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!
ambient
This has become our favorite recipe! My husband has been wanting a multigrain sourdough loaf and I came across this recipe. Tried it once and that is all it took! We have started adding rye and increasing the whole wheat and always turns out perfect and delicious! Thank you so much for sharing this amazing recipe!
Thank you for your note and sending a smile, Gina! I love reading about your success and how this loaf is versatile enough for adding rye and increasing the whole wheat. Best news ever!
Thanks for the nutritional information. Could you give it in weight -since slices vary tremendously?
I’ve made it dozens of times now and have always been pretty loosey goosey with the amount of seeds/types of seeds/types of flour (I often add whatever seeds and grains I have, and a fair bit of rye flour in). I also have a newborn so I often only manage to do one stretch and fold, and I rarely stick to the timeframes in the recipe and yet somehow this loaf always turns out delicious!! Even my picky eater 6yo eats it by the truckload. Thanks for simplifying the process for those of us who love to bake but are terrible at it! Love it!
Hi Cate! Thrilled to receive your note and learn of your success with this sourdough. I appreciate your feedback!
This is one of my favorite recipes. It always turns out fantastic bread. It’s great also when you sub rye flour for the whole what
Mmmmm I gotta try the rye in this loaf! Thank you for your note and sending a smile, Natalie!
Can I leave out the male syrup. I don’t want sugar in my recipe
Yes, Ruthie.
I’ve made this bread about 5 or 6 times now, and I’ve started doubling the batches because we like it so much! It’s delicious and freezes very well. The crumb is super sturdy, which I love, and the flavor is amazing. This makes the best toast for whatever toppings you can think of! I use a mixture of quinoa, millet, and sometimes polenta instead of the cereal mix but it always turns out great anyway as long as I keep the same weight of grains. I also replace a small amount of whole wheat flour with rye flour, just enough to enhance the flavor and really give the fermentation a boost.
Love hearing this Emily, and that you’re double batching! Thank you for your note and tips on mixing up the grains using the same weight and incorporating rye flour. I love how versatile this bread is!
First sourdough recipe that my husband enjoyed . So good if you like bread with lots of texture. I doubled the recipe Made a large loaf in a bread pan , and dutch oven for one. I generally share a loaf my, not this time. Slice and freeze individual packs for morning toast .
Love hearing this, Rebecca! Thank you for giving a new sourdough recipe a try!
I follow this recipe / method using Laucke Wholegrain Flour and make 70-80 gram rolls. Fabulous!
Hi Monica! Thank you for sharing your roll tip! Love it!
I’ve made this recipe twice now and it is definitely on my favorites list. I’m the only one in the house who eats it, so I slice it thick, wrap the individual slices in wax paper and freeze in a freezer bag. It’s wonderful directly from freezer to toaster.
What size oval banneton would you recommend for this recipe? Thank you in advance.
Hi Cindy! Thank you for your note and freezing tip! SO glad you’re enjoying the sourdough. I use a 10 inch oval banneton for this sourdough recipe.
I love this recipe and so do my customers but I do find it a lot of salt. Has anyone experimented with lowering salt? I still want it to be tasty. Should I lower the honey at the same time as the salt?
I am hooked on this recipe! I have made it a few times before but I was able to get it really light this batch and it came out incredibly good!! I kept it hydrated more than in the past and let it proof longer and that seemed to make it be even more spectacular this time! I’ve learned to lean into more hydration when working with the dough and that seems to help. Instead of adding more flour because it was sticky I let it be sticky and used wet fingers to stretch and fold it, but not too sticky to work into a shape and proof again in the Bannetons. It’s a keeper!!
Love hearing this, Kimber! Thank you for your note and sharing your wet dough tips. Leaning into a wet dough can be revealing. I love how it creates a soft yet sturdy loaf!
Can’t wait to try this recipe! Have you ever prepped the porridge a day early? To reduce steps on mixing day?
Hi Marueen! You can prep the soaker ahead, 8 hours and let it rest at room temperature. Let us know how it goes, okay?
Hi Traci, love this recipe! I live in FL and my kitchen temp on avg is 77 degrees. How long should I bulk fermentation rise?
Hi Joyce! I’m thinking 6-8 hours for bulk in a warmer kitchen. Remember, time isn’t a determining factor for when the dough is ready. Let the dough be your guide. Keep us posted, okay?
I made this bread today with some small changes. I used rye flour instaed of whole wheat flour, honey instead of marple syrup and chia seeds instead of quiona. It was really sticky and very hard to shape, but somehow I managed to get it in the dutch oven. I though it will open and be flat, but at the end it has risen really nicely. The smell and the taste is amazing. I will definitely make it again, but will stick to the recipe.
Can we do proofing in the fridge instead of quick room temperature proofing? That would work better on weekdays for me.
Hi Diana! Thank you for your note and sharing the changes you made. SO happy to hear it rose well and tasted amazing! You can long proof in the refrigerator. Here’s what to do. Bulk ferment your dough to 50% rise, preshape, shape and proof overnight, about 8-12 hours. I find the crumb to be different, a little more open. But it’s a great way to make sourdough fit into your schedule! Keep us posted, okay?
Hi Traci,
I made it again according to your instructions and it turned out to be absolutely gorgeous! Kids loved it too, so no more buying store baked bread. I can make it like this 2-3 times a week :) Thank you!
Best news ever! Thank you for your note, Diana. So glad the kiddos loved it too!
Home Run!
I’m fairly new to sourdough bread making and this is by far the best and easiest method I’ve found.
Question, if I want to omit the maple syrup (not a fan and prefer not to use a sweetener like agaze), what should I replace it with?
Hooray! So happy to read your note, Joyce! You can use honey, but you may need to tent the bread 10-15 minute before pulling it from the oven as honey browns quicker than maple. Thank you for sending a smile!
OH NO! I had to shop for the ingredients at 3 different stores, (spent $$). Measured everything exactly, including time, temps, and grams. It looked AWESOM!! I put it int oven 20 minutes ago and when the timer went off I removed the lid. Guess what? I forgot to score it! I guess we’ll just call it an experiment and see what happens when it’s done.
Hi Kathleen! I have been there. Let us know how your bread turns out, okay?
well, I wish I could post a photo. It felt like a brick. Then I cut it open. Very VERY dense and yummy. Kind of a nutty flavor. A little chewy on the inside with a good crispy crust. (I sprinkled everything bagel stuff on top before baking-extra yum)
Thanks for the update, Kathleen! Love that everything bagel on top (yuuum!). So glad you’re enjoying it.. and next time, with the score, it will be even better!
I’ve been making sourdough for a couple of years and have used several recipes. This recipe is hands down the best recipe I have come across – the bread is so flavorful and crusty. Everyone who tries this bread always compliments it and says its the most delicious bread I make.
I love hearing this, Toral! Thank you for coming back, sharing your success and sending a smile!
Do you stain the water from the “soaker” before you add the seeds to the bread mixture?
Hi Sonia! No need to drain. The seeds/grains will soak the water up, so there’s nothing to drain. Keep us posted, okay?
This is the best multigrain bread recipe ever! Which led to my best sourdough loaf ever! I love the simplicity and the it turned out perfectly the very first time I made it. This is my weekly go to now – thank you!
I loved reading your note, Wendy! Thank you for your review and sending a smile!
I just got done baking my first loaf of sourdough bread! I’ve made lots of regular yeast bread,I feel like my sourdough loaf turned out,I just have to b patient n let it cool off so I can slice into it:)
Way to go, Sierra! I love hearing this. How did your bread turn out?
It turned out really well, was delicious!
SO pleased to hear, Sierra. Thank you for letting me know!
So my first attempt with sourdough bread was this recipe. I was happy with my first attempt but want to get better. My bread looked good with plenty of air bubbles and the taste was good but the bread was very heavy. The only change I made to the recipe was 7 grain rather than 10. Any suggestions for my next attempt?
Hi Curt! Thank you for sharing with us! So glad you’re happy with your first attempt! When you say heavy, do you mean dense? This is a heavier boule due to the whole grains and seeds. 7 grain works, so I’m not concerned about that. If your bread was dense, you can try letting bulk fermentation go a little longer. Also, can you tell me how many turns (series of stretches and folds) you did?
3-series of folds and not really dense in my opinion but the loaf was very heavy. One thing I did not die was check the internal temp. I think the bread was just a little undercooked
This bread is amazing. I didn’t have bread flour so I used all purpose flour instead. Best thing compared to anything store bought by far.
Hi Adriana! Thank you for your note and sharing your AP flour tip! So glad you’re enjoying the sourdough!
I love the bread! A comment about the recipe -155 grams off water is not even close to 3/4 c (for the soaker). You might want to update/correct the recipe so the grams and fluid ounces match.
Hi Andy! Thank you for your note! You see why I recommend weighing your ingredients. There’s no standard for volume measurements. One cup of water will weigh different when comparing two or more different volume measure vessels. I offer volume measurements for convenience, but weighing is always more accurate, and reason why professional bakers weigh their ingredients.
This is now my go-to sourdough recipe! Perfect, every time, as is.
Yay! Thank you for your note and giving the sourdough a go. SO happy to hear, Michele!
Another five-star recipe. Thank you for multi grain! I made it with BRM 7-grain cereal b/c that’s what I found and quinoa, oats and sunflower seeds. I have read that the body can’t break down whole flax seeds so I don’t usually use them. Next time I will try hemp. Also I bumped the whole wheat flour up to 50% and cut the sweetener (I used honey) in half. It is amazing. And such pretty loaf, too. This will be on heavy rotation but I’m going to try the sandwich bread next since we love your maple oat sandwich so much. Always looking for ways to get in more protein and fiber.
Looks delicious! Still cooling. I use baking steels and a cast iron skillet with 1 cup of hot water to start. I prefer the bâtard shape, so I went with that and a temp of 450°F for 10 minutes, then dropped it to 400° F for 15 minutes (one loaf) and 18 minutes (the 2nd). Beautiful golden crust and temps at 210°-212°.
At the recommended 500° and 50 minutes I don’t think I could even have fed it to birds, but that could just be my oven or a factor of the steels.
Hi Wayne! Thank you for your note and giving the sourdough a go! Definitely knowing your equipment, baking method and oven helps.
Superb flavor! I love the multigrain option as well! Thanks for the recipe!
Outstanding! Thank you for reporting back, Wayne!
I made your recipe and it turned out great even though it more than doubled in the overnight fermentation. The only thing I did differently is to throw the banneton into the freezer for about 45 minutes. It was so easy to score.
Hi Susan! Thank you for your note and scoring tip. I’m going to try it!
Just removed this loaf from the oven – I’m struggling not to slice into it. I have been baking multigrain sourdough for quite a few years, and I’m very pleased that I stumbled upon this recipe. Thank you Traci for the clear directions and level of detail in your descriptions, it made for a very enjoyable baking experience.
Hi Jim! Thank you for your note and sending a smile! I truly appreciate your feedback.
I used walnuts, pumpkin seeds , flax, sesame seeds, and oats for seeds and it was a stunner!!
In the process of making this bread for maybe the 6th time and thought I’d better leave a comment. This bread is amazing and the basic recipe works well with whatever grains or sweetener you have on hand. I have made it with maple syrup and with honey, and even a salt free loaf for someone on a ultra low salt diet. The recipe is as bullet proof as it gets. It has turned out delicious every time. You should absolutely make it at least once as written, but it is so adaptable. I never would have thought to add so much grain to my bread but this recipe showed me how well it works and how delicious it can be. Thanks for a great and easy sour dough recipe.
Yay! Thank you, Natalie for letting me know and sharing your tips!
Place pie weights in the bottom of your dutch oven and they will protect the bottom of your loaf. Parchment will keep the weights separated from your loaf.
Great tip, Rick! Thank you!
Game changer for me. Simply amazing texture and flavor!!
This could possibly be the best bread recipe out there! It’s so filling, yet not dense, with a teeth-friendly crust: I’ve already made about a dozen loaves and even managed to give a couple away. I love how the ingredients are listed by weight-you’ll be baking consistently repeatable bread every single time. Highly recommend!
Thank you for sending a smile, Jason! Thrilled to hear you’re enjoying the sourdough ☺️
Hi Traci, I just wanted to comment that I have made this loaf at least 20 times and I never change the recipe… it’s our favorite bread and so delicious toasted. I love your recipes and will continue to bake this delicious bread for years to come!
Hi Robin! Thank you for your note and sending a smile! Thrilled to receive your note and that you’re enjoying the sourdough.
This is the only whole wheat sourdough recipe I have found that turns out a soft and fluffy interior. Used it twice and both times the bread came out perfect (despite some substitutions I made with the soaker ratios/types of grain).
Hooray for a soft and fluffy interior, Liza! Thank you for your note and giving the sourdough a go!
I use this recipe all the time for our bread. I double it for two loaves. I increase the starter as I always use 75g per loaf and have added hemp and millet, and pumpkin seeds to the soaker list. The bread is so soft with a good chewy crust. Thanks for your inspiration and recipe!
Thank you for your note, Cheryl! I love the double loaf bake. Thank you for sharing your tips and coming back to share with us!
Maybe I missed it in the directions but how long do you soak the seeds for? Do I use hot or cold water to soak?
Hi Natalie! It’s step 1. For the Soaker: In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. This is your ‘soaker.’ Heat your water to about 150 degrees. You’ll soak the mixture for the time it takes you to mix the dough and let it rest for the first 30 minutes. Alternatively, you can soak the seed mix (soaker) at least 8 hours in room temperature water. I hope you enjoy the sourdough!
Can my starter be ready on day 2? It’s hot and humid in the U.P. of Michigan, and we do not have AC.😮 I was shocked to see my starter growing to the top of my jar.
Hi Char! Oh that’s terrific that you have good activity. Building a starter takes time, so I’m afraid while your starter is doubling, the culture probably lacks the proper balance of yeast and bacteria necessary for a strong starter. Also, remember, you’re building a flavor profile as well. How does it smell? Keep going!
That’s what is missing! The smell. I’ll keep it going. Thanks for the quick reply. Blessings.
Can I use bread flour? I don’t have wheat flour
Hi Loi! You can, but you’ll need to reduce the amount of water when you mix the dough. I’d start with a reduction of about 35 grams. If the dough feels too dry (with dry patches), add just a bit more water, then mix again. Keep us posted!
Thx so much. Will update you once I bake it
Are you preheating the empty lidded pot?
Hi Sherry! No. It’s not necessary.
I’m curious if you’ve experimented at all with adding seeds? soaker? to the top of the dough before you score? I love the idea of it, but not sure if it would work well with this combo or not. Thank you. This bread is delicious, may family loves it.
Hi Mom! I have not. If you experiment, please keep us posted! So glad y’all are enjoying the sourdough 😌
On the topic of ‘too dark bottoms’, I have discovered a sure proof way of getting a perfectly golden bottom every time by 1st placing a bread trivet inside my dutch oven, covered with a round piece of parchment, then placing my dough on a silicone bread matt directly on top of the parchment covered trivet. Works perfectly and no more burnt bottoms!! :) I love this recipe, have baked several times with varying substitutions when necessary and using Molasses in place of maple syrup, also rolling the boule in Oats for a nice finishing touch. (wish I could add a picture to illustrate how nicely it bakes) Delish!!!
Hi April! Oh that’s great. Thank you for sharing your tips and five star review! I’ll have to give molasses a go!
Can you use ground flaxseed for this instead of whole? I believe whole flaxseed is not digested much.
Hi Mary! I’m not sure. I’m thinking ground flax would soak up more water… but I think it could work. If you experiment, please keep us posted!
i have used ground flax – worked well!
Thank youuuu for sharing, Lizzy!!
Just made today–yummy bread! 7 star! I used 7-grain cereal, sesame seeds instead of quinoa, & honey for maple syrup.
It was a bit hard to mix in the soaker. Next time could I use a Kitchen-Aid mixer with a bread hook instead?
Hi Mars! Hooray for a 7 star loaf of sourdough. Thank you for your note and sharing your tips. Yes on mixing in the soaker with a dough hook.. just until incorporated. Then, you can do your stretch and folds or mix briefly again with the dough hook.
I will try this recipe next because it looks amazing, but the high hydration gives me pause. Unless I miss something, the hydration is around 90% when all the water is accounted for….is that correct?
Hi Ernesto… thank you for your note! The hydration is high but a lot of the water is absorbed in the grains. Feel free to reduce the water down a bit when mixing or adjust after adding the soaker. Makers have have shared their experience in the comment section if you’d like to take a look. I hope you enjoy the recipe!
This bread is divine! Forgiving too. A few variations because I thought I had enough/some ingredients but ended having to make subs. 50g white whole wheat flour + 50g KA 10 grain flour instead of 100g ww. No quinoa so more 10-grain flour instead. 1T olive oil for a softer texture since my husband wanted something for sandwiches. Preheated Dutch oven cuz that’s what I usually do. Baked to 210 F. Followed Tom of Sourdough Journey’s guidance on bulk fermentation. This is now my fave sourdough recipe!!!
Can this be made as a regular loaf? We love your Maple Oat bread and my family like sandwich style loves better.
Hi Paula! SO glad you’re enjoying the Maple Oat Sourdough. You read my mind! I’m working on a Multigrain Sandwich Loaf as I found this recipe creates too much dough for a standard 9×5 inch loaf pan. I’ll have the Multigrain Sandwich Loaf recipe on the blog soon!
Hi. I’m making this bread today, it sounds delicious. I am wondering whether there is room in this recipe to cold ferment in the fridge after the second rise? I will often do that with regular sourdough bread while I’m at work and then bake when I get home. Just curious. Thanks!
Hi Cheryle! I’ve done a cold proof with this bread, but it tends to overproof (when bulk has doubled in size). If you’d like to cold proof, you’ll need to cut bulk fermentation to 50%-75%, shape then cold proof for 12-24 hours. Keep us posted!
Thank you so much! Maybe I’ll try it next time, it looks like I’ll have time in the morning to finish this process as written. Thanks again!
I cold proof this bread for days, usually 3-4. I do limit my bulk ferment rise to 50-60%.
This is, without a doubt, my favorite bread recipe yet! We eat this at our house about every two weeks. It takes time, but is sooooo worth it! Thank you for this awesome bread recipe! Lisa
Perfect recipe! I made it exactly as written. I also gave all the ingredients (premeasured) to a friend for her to make her very first loaf of bread ever and it came out perfect as well. It has given her the confidence to keep baking bread. 10/10
I’ve made this recipe like a dozen itmes now, and even when I mess it up, it turns out great.