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
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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.

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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.”

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My Sourdough Toolkit
(these are affiliate links)

Multigrain Sourdough In a Dutch Oven
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Soft and Crusty Seeded Multigrain Sourdough Bread

4.96 stars (from 195 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. 
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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

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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!

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4.96 from 195 votes (42 ratings without comment)

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521 Comments

  1. Penny says:

    What can I substitute for the maple syrup?

    Reply
  2. Wendy says:

    When weighing 50g of shelled sunflower seeds it it WAY MORE than 2 TABLESPOONS?

    Reply
    1. Traci says:

      Hi Windy! I’m sorry about that! Good Catch…. You’re right. It should be 25g! Thank you for your note!

      Reply
  3. Katherine Reed says:

    5 stars
    I’ve made this bread six or seven times, now, and it is absolutely delicious with a terrific, crunchy crust. Even when you think it hasn’t risen enough, don’t despair. It has never failed to produce a beautiful loaf.

    Reply
    1. Traci says:

      Hi Katherine! Thank you for you note and sharing your experience. I’m so happy to hear you’re enjoying the sourdough! This is my go-to – we love it too!

      Reply
  4. Beth says:

    4 stars
    I love this recipe, but as a novice sourdough baker I have a few questions.

    1. Can I substitute any type of seed into the soaker as long as the weight remains the same?
    2. Why don’t you heat the dutchoven? Some of my loaves have been a bit undercooked towards the base, (the middle seems to be fine) so I was wondering if starting the dough in a hot pan would make a difference.

    Thanks for your recipes and advice.

    Beth from Vermont

    Reply
    1. Traci says:

      Hi Beth! Thank you for your note and giving the recipe a go. Subbing seeds shouldn’t be a problem. Why I don’t heat the DO? I’ve found, when compared, it didn’t matter if I heated the DO or not. And plus it’s just safer (I’ve burnt my wrists/hands way too many times). Not sure about loaves being undercooked towards the base… do you use an external oven thermometer?

      Reply
      1. Beth says:

        By external oven thermometer, do you mean instant read? If so, no, I don’t own one but have been thinking that’s my next purchase.
        Have any recommendations?

        Reply
        1. Traci says:

          An instant read would be helpful for measuring the internal temperature of your bread. An external monitors the internal temperature of your oven. Most ovens aren’t accurate (this is the nature of ovens). Knowing the internal temp. you can then make adjustments as needed. I have resources above the recipe card. I hope this helps!

          Reply
          1. Beth Alpert says:

            Thank you, just what I thought. I ended up purchasing a Thermapen.
            Thanks for all your advice and great recipes.

  5. Robert Menucci says:

    5 stars
    My 1st time using a romertopf clay baker is with this recipe. It terned out fabulously. The best rise and crumb I’ve ever achieved. I did however bake at 500f, and it was a bit too hot, so I will lower the temp to 450f next time.
    Thank you so much for this experience!

    Reply
    1. Traci says:

      So happy to read of your success, Robert! Thank you for your note and giving the sourdough a go!

      Reply
  6. Kate says:

    I’m so excited t try this recipe, I’ve been looking for a seeded sourdough. But I usually always do my bulk fermentation in the fridge and am scared it will over proof if I leave the dough out all night a room temperature. Why do you choose to do the bulk rise this way? and how can you make sure you don’t over proof it? Thanks so much!

    Reply
    1. Traci says:

      Hi Kate! Thank you for your note. Feel free to bulk in the fridge! There’s no one way to good sourdough. I bulk overnight at room temperature simply because I’ve found it the easiest to fit my schedule. BUT, sometimes I bulk in the fridge all day, then take it out and let it finish overnight. I make sourdough fit my schedule – that’s all. Time and temperature are important here. Knowing the temperature of your kitchen, starting temperature of your water and starter activity will help determine how long the dough takes. Just make sure the dough doubles in size in bulk. I hope this helps and you enjoy the recipe!

      Reply
  7. Marlene says:

    5 stars
    Hi, Traci. I love this bread and want to make it yet again, but as an oblong loaf (batard) rather than a boule. How would you recommend that I bake it to get a crisp crust, Because I clearly can’t bake it in a Dutch oven? I have a (round) baking stone I’ve used for other breads. Many thanks.

    Reply
    1. Traci says:

      Hi Marlene! Thank you for your note.. and yes to a batard! The goal would be to recreate a steamy environment in your oven similar to that of a DO or a commercial steam injected oven. To do that there are a number of approaches. One approach I have used comes from Peter Reinheart where you place a heavy cast iron skillet below the rack you’ll be baking on and place it in the oven while it preheats. Just after you place the bread in the oven on your baking stone, add hot water to the skillet. Then quickly close the oven door. I’ve used the spray three times method before and shattered my oven glass doing it, so when dealing with water when the oven door is open, be sure to place a towel on your glass! Please let us know how it goes Marlene!

      Reply
      1. Marlene says:

        Thanks! I was able to shape two oblong loaves without a banneton and they came out pretty well. I used the cast iron skillet/water method to add steam and baked them on parchment on a stone for about 30 minutes. After making it several times, I have gotten the “feel” of it now; I usually need to add more flour as I do the stretch and fold steps, as it seems so wet.

        Reply
      2. Ann says:

        5 stars
        Hi Traci, I too LOVE this bread! Such a wonderful crust and chewy seedy interior. YUM! Thank so much for your great recipe and complete instructions. I am replying here because I have the same issue as Marlene (want to make batards, using the steam in the cast iron pan, baking on a pizza stone, etc..all this part is going well) The issue I am having is in Step 5 of your directions after I have stretched the dough and let it rest, once I am working on making a taught dough with your instructions to pull it towards yourself, then I need to shape it into batards which I put into bannetons to rise. I find that the nice shape I had when I was pulling it towards me disappears when I shape into boules..although they rise in the bannetons, as soon as I put them on the parchment and then on the pizza stone, they flatten right out. They rise once in the oven steamy environment, but I still think they are too flat and a bit dense in the middle. What am I doing wrong?

        Reply
        1. Traci says:

          Hi Ann! I’m sorry you’re having trouble. But the batards sound SO nice! My friend Emily has a video on how she shapes a boule. There are multiple methods. I shape mine like in this video I made on sourdough pizza dough on Instagram (if you’re on Instagram you can watch it, it’s about in the middle of the series). The boules are smaller, but the idea is the same. Use a very light sprits of water on your work surface so that the dough doesn’t slide around, but rather adds a bit of friction between the dough and work surface. I hope this helps, Ann! Let me know how it goes!

          Reply
  8. Heba says:

    I’d love to try this recipe but last time I attempted long bulk fermentation at room temperature it ended up being a gloopy mess and had to throw out the dough cause it was so unworkable. For reference I typically have my house temp at around 78F. I left the dough to bulk ferment about 8 hours (recipe called for 10-12). The dough looked like it might have overfermented. If my house is so warm, should I do a shorter bulk fermentation or stick it in the fridge instead?

    I don’t have maple syrup, can I substitute with either honey or molasses? same amount? can I use regular quinoa instead of red?

    Thanks!

    Reply
    1. Traci says:

      Hi Heba… please pardon my delay, I somehow missed your comment. I’m sorry to hear your dough didn’t turn out. Indeed, sourdough is all about time and temperature. At 78F, the bulk fermentation would be much shorter than my typical bulk. Remember, you’re looking for the dough to double in size. It sounds like it may have over fermented (which would explain the gloopy mess). At that point the gluten has been so broken down, there’s little structure to hold the dough together. At that high temp, I would either go for a shorter bulk at room temp. (look for a doubling in size) or stick it in the fridge over night (still looking to double in size – pull to room temp after the fridge and watch it closely). This all takes time and experience I know, but with practice, you’ll get it down! Keep going!

      You can use honey instead of maple… same amount. Also, yes to regular quinoa! I hope this helps. Please keep us posted!!

      Reply
  9. Katherine says:

    5 stars
    I’ve made dozens of sourdough recipes and this is definitely my favorite!! I worried the maple syrup would make it too sweet for my liking but the flavors are just perfect. Nothing better than a piece of this with some raspberry jam and butter. Mmm! Thanks for an amazing recipe.

    Reply
    1. Traci says:

      Hi Katherine! Thank you for your note (and the raspberry jam and butter image). So happy to hear you’re enjoying the sourdough!

      Reply
      1. Ping says:

        Hi can I find out what’s the total weight of the soaker (Excluding the 155ml if water, that is, the dry grains and nuts) for this recipe? This will help very much in managing the total hydration in the recipe especially when we are using a mixture of available nuts and grains.

        Wonderful crust, crumbs and flavours.

        Reply
        1. Traci says:

          Hi Ping! Thank you for your note. I’m whipping up another boule, so I just added weights to individual soaker ingredients. I hope this helps!

          Reply
  10. Wendy says:

    5 stars
    I’ve baked a lot of sourdough lately but this is definitely the most delicious loaf of bread I’ve made. I didn’t believe that I could do a bulk fermentation without over fermenting but darn it it worked!

    Thank you

    Reply
    1. Traci says:

      Hi Wendy! SO happy to hear… thank you for your note! Hooray for a successful bulk… I know it can be hard to tell, but you did it! That was one of my steepest learning curves with sourdough ;D

      Reply