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Soft Multigrain Sourdough Sandwich Bread

5 stars (from 32 ratings)
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Multigrain Sourdough Sandwich Bread features whole wheat flour and bread flour with 10-grain cereal, rolled oats, sunflower seeds, flax seeds, and quinoa and is lightly sweetened with maple syrup. It has a soft tender crumb and earthy flavor, ideal for sammies and toast!

This loaf has a long overnight rise, with easy next-day shaping and about a one and a half hour proof. Baked in a loaf pan to perfection, use a fluffy, doubled in size Sourdough Bread Starter for the tastiest bread and gorgeous crumb.

Cross section of a baked Multigrain sourdough sandwich bread.

Soft and Earthy Sourdough Sandwich Bread

This loaf has roots in my days at the bakery, where I tasted my first crusty and chewy seedy multigrain sourdough bread. It was one of those moments where I wondered where’d it been all my life! My quest to recreate that flavor and texture started with this Yeasted Multigrain Sandwich Bread I posted back in 2015.

In my journey to perfect a bakery-quality multigrain sourdough loaf, I created this crusty Seeded Multigrain Sourdough Bread recipe after learning the art of sourdough. It’s not only the most frequently baked sourdough in my kitchen, but it has also become a favorite among Vanilla And Bean readers. This sourdough sandwich bread recipe is inspired by readers who wanted a soft, sandwich style loaf—thank you for your requests!

I’ve since added other sourdough sandwich bread recipes to the V&B recipe collection, like this reader favorite Maple Oat Sourdough Sandwich Bread and my newly published, Fresh Sourdough Sandwich Bread (same day recipe or overnight!). You can’t go wrong with homemade sourdough!

This Sourdough Bread Is

  • soft yet sturdy
  • sweetened with maple syrup
  • full of seedy, and whole grain bits

You’ll love this soft sourdough sandwich bread recipe if you enjoy homemade sourdough bread.

5 stars

“I’ve been making sourdough for nearly ten years and this is the best sandwich loaf I’ve ever made! It’s wonderful with soup and makes incredible toast!”

Robyn
Read more reviews
Ingredients for multigrain sourdough sandwich bread on a wood table.

Standout Ingredients 

for the soaker

The soaker is a mixture of whole grains and seeds soaked in water prior to kneading it into the dough. Soaking softens the mixture makes it easier to incorporate.

  • 10 Grain Cereal – this is a mixture of whole grains like wheat, corn rye, oats, millet, brown rice and oat bran among others. It adds flavor, whole grains and texture to this sourdough. You can find it in the cereal isle generally where you’d find oatmeal. This variety of cereal also comes in 7 grain which is a suitable substitute. I recommend Bob’s Red Mill brand. 
  • Quinoa –  has a nutty mild flavor with a toothsome texture. In this recipe, it adds flavor, texture and color. I use red or tricolor quinoa for this recipe because the darker color stands out.

for the dough

  • Ripe Sourdough Starter – use a 100% hydration, previously fed, bubbly and doubled in size sourdough bread starter. This is the natural, wild yeast, leavener that will flavor and raise your bread.
  • Maple Syrup – I use just a touch for complex flavor with just an edge of sweet. It also aids in giving this bread its rich golden-brown color while also softening the texture.
  • Extra Virgin Olive Oil — adds earthy flavor, interest and warmth. It also aids in softening the crumb. 

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How to Make Multigrain Sourdough Sandwich Bread
Step by Step

Pouring water into the soaker.
1. soak the seeds & grains.
Adding water, maple syrup and olive oil to the sourdough starter.
2. to a mixing bowl add the wet ingredients.
Mixing sourdough starter ingredients in a bowl with a fork.
3. mix.
Adding salt to the bowl.
4. add the flours and salt.

Need a sourdough starter? Follow my 2-ingredient sourdough starter recipe!

Mix wet and dry ingredients together.
5. mix, then…
Kneading the dough by hand.
finish mixing with your hand. rest the dough for 30 minutes.
Folding the soaker into the sourdough.
6. fold in the soaker…
Folding the soaker into the sourdough.
… mixing in all the bits. rest for 30 minutes.
Multigrain sourdough sandwich bread dough in a bowl.
7. fold the dough two times with a 30 minute rest between folds.
Multigrain sourdough sandwich bread in a bowl doubled in size.
8. bulk ferment overnight until the dough doubles in size.

How To Tell When Sourdough Has Risen Enough

It takes a bit of practice to tell when sourdough has doubled in size. Since I use a bowl rather than a straight-sided transparent vessel for fermenting sourdough, I look for other cues to tell when the dough is ready for shaping, and use the same bowls so I have a visual sense of when the dough has risen enough.

Bulk fermented (first rise) dough is ready when:

  • it no longer looks or feels dense
  • is jiggly when the bowl is wiggled – really jiggly!
  • has about doubled, or a little more, in size
  • the top has a dome shape
  • you should see a few or more large bubbles on the surface of the dough

TIP: If you’d like to use a vessel that will clearly show when the dough has doubled in size, I recommend employing 1-gallon straight-sided glass cookie jar. You can treat it the same as when you’re watching your starter double in size, but instead, this is your sourdough baby in bulk ferment.

Shaping the sourdough by dimpling the dough.
9. to shape the dough, dimple the dough into a rough oblong shape.
Shaping the sourdough sandwich bread.
10. fold 2/3 of the dough over onto itself and crease it firmly.
Shaping the sourdough sandwich bread.
11. fold the remaining dough over the crease…
Shaping the sourdough sandwich bread.
… and pinch the seam closed.
Pinching the ends of the sourdough sandwich bread.
12. fold the ends about 1/2 inch in and pinch to seal.
Shaping the mulitgrain sourdough sandwich bread.
13. flip the dough over and pull it towards you to tighten.

Proof the Dough (second rise)

Baking in a loaf pan makes it super easy to tell when the dough is done proofing (second rise) and is ready to bake. Allow the dough to rise until its about 1 1/4 inch (3.15cm) above the lip of the pan at the center of the dough.

The amount of time to proof the dough will vary depending on ambient temperature. At 70 Fahrenheit (21 Celsius) proofing takes about an hour. In my chilly kitchen of 68 Fahrenheit (20 Celsius), about one and a half hours.

If you’d like to speed this process along, you can put the loaf in a turned off oven with the light on. Just be sure to remove the loaf before preheating your oven for baking! 

Multigrain sourdough sandwich bread in a loaf pan rising.
14. once in the pan, proof the dough…
Multigrain sourdough sandwich bread in a loaf pan rising.
… until it has risen about 1 1/4 inch above the rim of the pan at center.
Fully risen Multigrain sourdough sandwich bread in a loaf pan.
the sourdough is ready to bake!

Make delicious homemade Rhubarb Freezer Jam to slather on your multigrain sourdough sandwich bread.

Multigrain sourdough sandwich bread slathered with peanut butter and jelly.
classic PB&J with rhubarb jam
Multigrain sourdough sandwich bread on a board with a knife.
Baked Multigrain sourdough sandwich bread in a loaf pan.

Traci’s Tips

  • Kitchen Tools: I recommend a digital oven thermometer for monitoring accurate oven temperature and weighing your ingredients using a digital kitchen scale for best outcome.
  • This loaf bakes up dark due to the maple syrup and whole grains. If getting too dark, about 30 minutes into the bake, you can tent the bread with foil.  
Cross section of a baked Multigrain sourdough sandwich bread.
Print Recipe

Soft Multigrain Sourdough Sandwich Bread

Cook Time:50 minutes
Servings:1 loaf
Calories:2783kcal
Author:Traci York
**Advanced Prep Required – you'll need a Sourdough Starter**
Multigrain Sourdough Sandwich Bread features whole wheat flour and bread flour with 10-grain cereal, rolled oats, sunflower seeds, flax seeds, and quinoa and is lightly sweetened with maple syrup. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! This loaf has a long overnight rise, with easy next-day shaping and about a one and a half hour proof. It's baked in a loaf pan to perfection.
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. After the soaker is added, if the dough feels a bit too dry, try adding a teaspoon of water (more if needed) or too wet? Add more flour, a little at a time. Even if you weigh your ingredients (which I recommend), 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.
Time above does not include the amount of time for fermentation, shaping and proofing which takes between 11-14 hours, depending on ambient temperature. Use the time as a guide, not as a determining factor.
_______________________
Example Bakers Schedule:
Friday-Saturday: feed starter.
Saturday night: mix dough and ferment overnight.
Sunday morning: shape dough, allow to rise (proof), bake.
 ________________________
Serving size depends on how thick or thin the loaf is sliced. I can get about 12 thick slices or 15-16 thinner slices out of this loaf.

Ingredients

For the Soaker:

  • 1/4 cup (40 grams) 10 Grain Cereal or 7 grain cereal
  • 2 tablespoons (13 grams) Old Fashioned Rolled Oats
  • 2 tablespoons (25 grams) Tri-Color Quinoa or red quinoa
  • 2 tablespoons (20 grams) Flax Seed
  • 2 tablespoons (20 grams) Hulled Sunflower Seeds, unsalted, raw
  • 2/3 cup + 1 tablespoon (160 grams) Water about 150F (65C), or soak the grains and seeds overnight in room temperature water

For the Dough

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, maple syrup and olive oil 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 in the bowl 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. (note: In the video below, the soaker and dough water is switched from the written recipe, so the initial mixed dough looks a bit dryer. However, the overall hydration for the bread is the same).
    Use the fork to scrape off the dough on your fingers. Cover bowl with a damp tea towel. Set a timer for 30 minutes and allow the dough to rest. 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, take 1/3 of the soaker and smear it over the top of the dough, then take a portion of the dough and fold it over, on top of itself. Repeat until all the soaker has been folded in. Knead the dough 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 and allow the dough to rest for 30-45 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. Repeat this fold one or two more times as it improves the final dough's structure and crumb. Allow for 30-45 minutes each between folds. 
  • Bulk Fermentation (first rise): After the last fold, cover the bowl with two damp tea towels and allow to rise overnight at room temperature (see note* on optionally retarding the dough). This will take about 8-10 hours at 70F (21C), but in a cooler kitchen, the dough can take up to 11-14 hours to rise – this is the norm in my chilly kitchen 68F (18C). Use the time as a guide and not a determining factor.
    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, with damp fingertips, coax the dough onto a floured work-surface. With moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center, pressing it down gently. Repeat this process until you work the dough all the way around the dough. Using a bench scraper flip the dough over, cover with a tea towel. Rest the dough for 15-20 minutes. 
    While the dough rests, thoroughly coat the inside of a 9 inch x 5 inch (23cm X 12cm) loaf pan with olive or coconut oil. Set aside.
    Flour the work surface and using a bench scraper, flip the dough back over. Use the photos in the blog post and video below to help guide shaping. Gently shape the dough into a rough rectangle (sort of a football/oblong shape if you can) by dimpling the dough (think focaccia), to roughly 6 inches wide and 8-10 inches long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about a 3/4 inch – 1 inch, and pinch the seams closed. Flip the bread over, rock it back and forth a bit, and gently fluff the ends in. Cover with a tea towel and allow the dough to rest for about 5-10 minutes.
    Scrape your work surface area of any excess flour and very lightly spritz it with water (this will help increase surface tension as you do the final shaping). Place the dough on the spritz of water (seam side down) and using lightly floured hands, cup the back of the dough and gently pull it towards you until the surface is taught. Gently "fluff" the ends in again if needed to fit into the loaf pan.
    Once the surface is taut and with one swift move, use the bench scraper to scoop the dough up and, place the dough into the prepared loaf pan seam side down. If there are misshapen edges or a wrinkled top that need tucking in, use a moistened rubber spatula to gently finesse and shape the edges of the dough down into the pan.
  • Proof the Dough (second rise): Cover the pan with a damp tea towel and allow the dough to rise until the dough rises to about 1 1/4 inch (3.2 cm) above the lip of the pan at the center of the dough. The amount of time this takes will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. In my chilly kitchen (68F/20C), about an hour and a half.
    Set an oven rack in the center of the oven and preheat to 425F (218C).
  • Bake the Dough: Place the loaf into the oven and then, reduce the oven temperature to 400F (204C). Bake for 40-50 minutes. The bread is ready when the internal temperature (read on a digital food thermometer) of the loaf is between 190F – 205F (87C – 96C). When done, transfer to a wire rack. Cool for 10 minutes in the pan, then transfer to a cooling rack. Cool 1 hour before slicing.
  • Storage Notes: Sourdough is best enjoyed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut side down on a cutting board.
    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 straight from freezer to toaster to make the most delicious toast!

Video

Notes

*Retarding during bulk fermentation: after mixing the dough, incorporating the soaker and performing the folds, place the dough in the refrigerator, in the same bowl, covered with two damp tea towels (this helps keep the dough moist). Bulk ferment (about 8 -10 hours) in the refrigerator. Pull the dough from the refrigerator and continue bulk fermenting at room temperature until the dough has doubled in size. 
This recipe was adapted from my Seeded Multigrain Sourdough Bread recipe. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1loaf | Calories: 2783kcal | Carbohydrates: 434g | Protein: 79g | Fat: 85g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 42g | Sodium: 3922mg | Potassium: 1469mg | Fiber: 41g | Sugar: 30g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 12mg
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80 comments

    4.97 from 32 votes

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  1. 5 stars
    Oh my goodness….my family loves this multi-grain bread. I’m making my 3rd loaf this morning. It is delicious. I use seeds that are in my pantry…granola, sunflower, chia, flax, and oats.

    Reply

    • Hi Jackie! Thank you for your note and giving the sourdough a go! Love hearing you’re family’s enjoying it. Granola sounds wonderful!

      Reply

  2. 5 stars
    This bread is a big hit with my family. I’ve made it 3 times now…it always comes out yummy. My elderly parents said it’s their favorite bread of all.

    Reply

    • Hi Charmayne! For this recipe, you need a 9 inch x 5 inch (23cm X 12cm) loaf pan. Let us know if you give it a go! I hope you love the sourdough!

      Reply

  4. 5 stars
    Your description of this bread is spot on! I followed your instructions having some knowledge of making sour dough for a bit over a year now. My second attempt of multi grain as the first recipe I tried was not palatable at all. I am a big fan of this bread and will make again and again. This is definitely a keeper! Diolch (thank you) for the recipe.

    Reply

    • Hi Welshgirl! Diolch for your note and giving a new sourdough recipe a go! SO happy you’re enjoying the bread!

      Reply

  5. 5 stars
    Hi Traci, Could a whole wheat sourdough starter work for this recipe? If so, how much or is it the same as a non-whole wheat starter?

    Reply

    • Hi Jeanette! Although I’ve not tried it, I wouldn’t hesitate giving it a go, using the same amount of starter. Keep us posted, okay?

      Reply

  6. Hi Traci,

    I’m new to sourdough but have been watching many videos. I typically make multigrain bread in juice cans, 17 loaves at a time! I’d like to get into the sourdough though. I’m just wondering, all the videos I’ve watched show it covered for part of the cooking time. Do you cover yours? I didn’t notice this.
    Thanks,
    Heather

    Reply

    • Hi Heather! How excited to be venturing into sourdough! I don’t cover my sandwich bread in this recipe since I want the crust to be soft. Let us know if you give the bread a go!

      Reply

  7. Tried this recipe and it’s amazing! Thank you. Have you ever tried to make sub rolls with this recipe? Does anything need to change?

    Reply

    • Hi Jessica! Thank you for your note! I’ve not tried making sub rolls with this recipe, but that sounds delicious. If you experiment, please keep us posted!

      Reply

  8. If I’m Retarding during bulk fermentation (about 8 -10 hours) in the refrigerator. About how long does it take to double at room temperature?

    Reply

    • Hi Jessica! The time to take to double at room temperature after bulk retardation will depend on the temperature of the ambient environment and how active your starter is. I have done this before in my chilly 68F kitchen, and it took quite a while (I’m thinking 8-10 hours).

      Reply

  9. 5 stars
    This is the best multigrain bread I have ever had. I’ve been making so many breads, especially fermented breads for over 5 years but was always nervous to make multigrain because I worried it would be dry. This bread is so soft and delicious. My whole family is raving about it! Thank you!

    Reply

  10. 5 stars
    I make this bread every Sunday and it has the BEST flavor. I add pumpkin seeds, chia seeds, and hemp hearts to my seed soaker as well! Thank you for the amazing recipe ♥️

    Reply

  12. 5 stars
    I’ve made this recipe weekly now because it’s the best multigrain sourdough loaf recipe I’ve found online. I love the ratio of whole grains to bread flour. It’s soft and fluffy while still hearty, healthy and delicious. My husband and kids love it. It’s also versatile. I’ve subbed out a few different whole grain flours when I haven’t had the 10 grain cereal on hand to equal 40 grams. I’ve subbed chopped walnuts or pepitas for the sunflower seeds, and I’ve subbed chia seeds for the quinoa when I ran out. The bread was great every time!! Thanks so much!!

    Reply

  13. 5 stars
    Thank you for the recipe!! So delicious! I’ve been making SD for 3 years, and this is easily my favorite recipe so far. I didn’t have sunflower seeds so used pepitas and they worked beautifully. Freezes so well, can’t wait to make more!

    Reply

    • Love hearing this, Sarah! Thank you for your note and giving a new recipe a go! Yes to pepitas. SO glad you’re enjoying the recipe!

      Reply

  14. There is a discrepancy between the online and the printed recipe in that there is no olive oil mentioned for the soaker in the printed version. Also, printed version says 3/4 cup of water; online says 2/3 cup. My dough was extremely wet and I had to add at least a 1/2 cup more bread flour to make it manageable.

    Reply

    • Hi Jane! You’re not seeing olive oil in the soaker because there is none (both printed and online). I can’t seem to replicate the water discrepancy you’re referring to. There is 2/3 cup + 1 tablespoon water in the soaker (both printed and online). For the dough, there is 3/4 cup of water (both printed and online). It’s not uncommon to adjust water and/or flour in a sourdough recipe. I’m glad you were able to add more flour for a more manageable dough! How did it turn out for you?

      Reply

  15. 5 stars
    I had been looking for a different sandwich bread. Bingo! The entire recipe was quick and easy. I was nervous for the bulk ferment over night. The lid on my cambo popped off with two loaves of dough. Shaping was a dream. I did bake with a second pan on top. Crust was perfect-crisp, but not mouth cutting. The crumb was perfect. I will be making more to give to neighbors. Bravo!

    Reply

    • Love hearing this, Patricia! Thank you for your note and giving the sandwich bread a go. Your second pan on top tip is gold!

      Reply

  16. 5 stars
    I’ve been making the dutch oven version of this recipe for a few years and it is always perfect. I recently purchased a pullman loaf pan with a lid and was wondering if this recipe would work in it. Have you tried to use one?

    Reply

    • Hi Hope! SO glad you’re enjoying the DO version of the Multigrain Sourdough! I’ve never baked with a pullman loaf pan so I’m not sure about how the bake time (and lid removal?) would need to be adjusted. Additionally, I’m thinking there’s different sizes, so I’m afraid a little experimentation would be needed. If you give it a go, I’d love to learn your tips!

      Reply

  17. This is too complicated. Why can’t the recipe simply be printed from your website. If I have to Save every recipe to my email will that result in my email being subscribed every time i want to print another recipe.

    Reply

    • Hi Jeannette! The recipe can simply be printed from my website. I’m happy to clarify. On my blog I offer multiple ways “save” the recipe. If you look at the recipe card, under the recipe picture there are two buttons. 1. Save. 2. Print. You do not need to enter your email to pint any recipe on my blog (note from the print page, you can also download the recipe in PDF format if you like).

      Two other ways to “save” the recipe include 3. like you said, you can save the recipe link by entering your email and I’ll send the recipe link to your inbox. You will be subscribed, but you can only subscribe once with one email (meaning if you want to save other recipes using this method, if you choose to use the same email as you did before, you’ll only be subscribed once). And, last, 4. you can also “save” the recipe using Pinterest, if this is an app you use. Each image has a Red Pinterest “P” in the upper left corner, so you can either save that image, that will link to the recipe, or you can go to the bottom of the post and select the red “P” (with other social shares options) which will show you an image of the recipe to pin.

      I offer multiple ways so that individuals can choose the method works best for them. I hope this helps!

      Reply

      • I spoke too soon, Traci. I do not see where the download button is located. Is it on the recipe on your website, on the recipe card or on your blog? I couldn’t find it. Thanks. Jeannette

        Reply

        • If you tap/click “print” on the recipe card (under the recipe card picture) on the post you want to print the recipe from, a new window will appear with the recipe on it. Tap/click “print” and a print options box will appear. Under “destination” you can choose to print from your printer (if you have one connected), or download as a PDF to your desktop. Please let me know if it works for you!

          Reply

  18. 5 stars
    First time I made this bread. The directions and explanations were very easy to follow. The bread came out with a beautiful crust and very soft and airy crumb. It melts in your mouth! The only change I made was I used honey because I was out of maple syrup.

    Reply

    • Hi LaVonne! Thank you for your note and giving a new sourdough recipe a go! I love honey in this bread too.

      Reply

  19. 5 stars
    This bread is amazing!!!!! It’s consistently delicious, nutritious, and beautiful! I make 3 loaves at a time and slice 2 of them to freeze. It’s just as delicious when thawed as it is just baked. No matter how I’ve proofed it (counter or oven with light on), it’s come out perfectly each time. Thank you so much!

    Reply

    • Thank you for your note, Terri! I’m so glad you’re enjoying the sourdough, and that it’s consistent! Do you mix 3x the recipe in one bowl? Can you tell us if you have to make adjustments for hydration?

      Reply

      • 5 stars
        Hi Traci! I make 3 separate mixes. I do my starter in 3 jars, my mixture in 3 bowls, and the dough is mixed in 3 Cambro containers. It’s quite the production! And last week, the dough was sitting overnight and the kitchen was warmer than I expected. I had stacked 2 containers on top of eachother and I came downstairs in the morning to find one container on the floor because the bottom one popped its lid! And the bread still came out perfectly! The only adjustment I make is that I use Agave nectar sometimes instead of the maple syrup.

        Reply

  20. 5 stars
    Have made this for several months now. Great consistent results. Taught a friend to make for her first sourdough and now she makes it weekly. Finding proofing times to be longer even when using a proofer at 70-72. I do the bulk fermentation at room temp which is about 65°. Once I learned times in my kitchen it’s been consistent since then.

    Reply

  21. 5 stars
    I made this bread 2 days ago and it turned out so well and it is so good. This was my first sandwich bread and one made with so many health grains. Will be making this one many more times I have sliced and frozen some of it still delicious.

    Reply

    • Hi Maryse! SO pleased to hear your first sandwich bread a success. Thank you for your note and giving the sourdough a go!

      Reply

  23. 5 stars
    I’ve been making sourdough for nearly ten years and this is the best sandwich loaf I’ve ever made! It’s wonderful with soup and makes incredible toast!

    Reply

    • Best news ever, Robyn! Thank you for coming back and letting me know, AND trying a new sourdough bread recipe after 10 years!

      Reply

  24. 5 stars
    I had been making the earlier version of your multigrain and really enjoyed but really appreciate the sandwich loaf option. To make 2 loaves do you recommend just doubling all the ingredients or are other adjustments needed?

    Reply

    • Hi Mary! Thank you for your note and sending a smile! I’ve not doubled this in one mixing bowl, rather I make it twice, one batch for each bowl. I do this because it’s a lot of dough and bits to handle in one bowl. I don’t *think there’d be any adjustments if doubling.

      Reply

    • Hi Candy! Yes, you can. Keep an eye on it as honey browns more quickly than maple. You can tent the bread with foil if needed.

      Reply

  26. 5 stars
    I was looking for a sourdough sandwich bread recipe with grains and seeds and this one is a winner! Easy to make, tastes awesome and has lots of grains and seeds for protein too! Thank you!

    Reply

  27. 5 stars
    Used what we had in pantry to equal 12 tablespoons of “add ins” for the soaker: chia seeds, flax seeds, hemp, oats, sesame seeds, white quinoa, and finely chopped walnuts—so soft and delicious! The loaf rose so well—I will definitely make this regularly, Thank you for the recipe!

    Reply

  28. 5 stars
    I made this for the first time, and am so impressed! I was nervous about the stiff dough before adding the soaker, but it came together beautifully and made wonderful bread! I doubled the recipe to make extra. I used an organic 10 grain mix and added oats and chia to the soak.

    This proofed really fast for me. Was double the size in 3.5 hours. My new favorite sandwich bread!

    Reply

    • Hi Marge! You did it!! SO happy to hear your success. 3.5 hours is a quick bulk fermentation… next time, try putting the dough in a cooler area for a slower ferment.

      Reply

  29. 5 stars
    Been wanting to make this for about a month and finally gathered all the ingredients. It turned out great! Will be making it again. Your instructions and video were very helpful and thorough.

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    • Love hearing this, Betsy! Thank you for giving the sourdough a go and coming back to share your success. I appreciate your feedback!

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  30. 5 stars
    I LOVE all of your recipes, particularly the multigrain seedy sourdoughs! I’d like to be able to make two loaves of a recipe in one go and would love some tips on how to do this. Thank you most kindly.

    Reply

    • Hi Lesley! Thank you for giving the sourdough recipes a go and sending a smile! You can certainly make two loaves by doubling the recipe. However, the bowl is going to have to be extra large. Watch your hydration, holding out some water as you mix and assess. Once your dough has doubled in size, weigh the dough, then divide the dough using a bench scraper, then carry on with shaping. Or, you can simply mix two recipes in two separate bowls. That will make dough handling a little easier (this is what I do). If making boules, make sure your oven can accommodate both baking vessels before you start. Keep us posted, okay?

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  31. 5 stars
    Hi! New to your beautiful website and excited to try some of the recipes! I would like to try this one but don’t have a sourdough starter, could i possibly use a Levain? This bread looks fantastic!

    Reply

    • Hi Kalani! Thank you for stopping by, and your kind words. I’m not well versed with Levain, but from my understanding, you should be able to use it in this recipe. Since this recipe calls for a 100% hydration sourdough starter, you’d simply feed your levain a 1:1:1 ratio (levain:flour:water), and allow to double in size (ripen). I’m thinking it will require some refreshments over several days in order to achieve this – but I’m just not sure. Once you have a strong starter, you can use try it in this recipe. Please keep us posted, okay?

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  32. 5 stars
    Wow, Traci! Your recipe for Soft Multigrain Sourdough Sandwich Bread is amazing!! It is just what I’be been looking for, thank you!! Looking forward to trying your other recipes.

    Reply

    • Thank you for your note and giving the sourdough a go, Kris! I’m thrilled to read it’s is just what you’re looking for. Hooray!!

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  33. 4 stars
    I have tried this recipe a couple times, and everything goes perfectly until the rise in the loaf pan. It just sits there, it won’t rise above the sides of the pan. I get a little rise if I leave it for 5-6 hours, but not much and never above the sides of the pan. I’ve tried olive oil in the pan, parchment paper in the pan, I’ve put it in the oven with the light on to make it nice and warm, I’ve tried leaving it on the counter in case that was too warm… I’m stumped. Any suggestions?

    Reply

    • Hi Amy! Since you’ve tried all the things during proof (second rise) and pan prep, it sounds like bulk fermentation may going a little longer than it should and the dough doesn’t have enough strength left to rise during proof. It’s also possible the starter isn’t quite strong enough. If you want to try reducing the time you bulk ferment a bit and/or strengthen your starter by refreshing it (feeding) two or three times before baking to strengthen it. What is your bread like after you bake? How does it look, taste, texture? Keep us posted, okay?

      Reply

      • Thank you for getting back to me. The bread tastes fine, just like normal sandwich bread, but it’s really dense. Like a holiday quick bread, but obviously not sweet.
        I fed my starter twice a day for a week to get it good and strong and tried again last night. After bulk fermentation it just poured out of the bowl like a really thick pancake batter. I decided to just spread it over a whole pan and see if it bakes into a flat bread or crackers or bird food. >.<
        I think over proofing it might be the problem. Next time I will start it in the morning and bake it in the evening so I can control the bulk fermentation time better.

        Reply

        • What size bread pan are you using? Should be a 4-1/2 x 8-1/2
          If using a 5×9 you may not get the rise you are looking for.
          Just a thought

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  34. Thanks for the delicious recipe. I have been looking for a good sourdough sandwich bread and this is IT!

    I made this with AP white flour and whole wheat pastry flour and it still came out perfect.

    Agree with the comment on the straightforward recipe. Thanks for sharing!!!

    Reply

    • Hi Meghan! Thank you for your feedback and giving the sourdough a go! Hooray for finding your IT recipe… so glad to be a part of it. Noted on your flour subs! Thank you for sharing!

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  35. 5 stars
    I just made 2 loaves this morning. Fantastic!! Your instructions on making sourdough breads have been a life saver for me. I was about ready to give up until I tried your recipe for Maple Oat Sourdough Sandwich Bread. And then your Cranberry Orange Sourdough Bread!! Now Multigrain!! Thank you!!!

    Reply

    • Oh my goodness, Kat! Thank you for you review and feedback! So glad the instructions are helpful. I’m thrilled you didn’t give up.. look at you go!!

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  36. 5 stars
    This bread is just delicious!! Like the size using the loaf pan! Love all your bread recipes!! Thanks, Tracy!

    Reply

    • Hiii Lucky! Thank you for your note and sending a smile! Yes to a loaf pan. Makes baking a little simpler!

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  37. 5 stars
    I love a good seed loaf and thoroughly enjoyed this recipe. I omitted the maple syrup, but it was still delicious. I saved the recipe so I can make it again.

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  38. 5 stars
    Thank you for this recipe. I’m a relatively new sourdough baker and I’ve been looking for a multigrain loaf. This was delicious and pretty easy to bake. The dough was wetter than what was shown in your video so I was a little worried, but I just cut a slice and the texture was beautiful. My question: I’d love a loaf that is even more full of seeds. Should I increase the if I add more to my next loaf? I’m assuming that if I do increase water it’s by a very small amount, correct?

    Reply

    • Hi Andrea! Hooray for a tasty loaf… thank you for your note! You can increase the amount of seeds to taste. Like you said, you’ll need to add a bit more water to the soaker. You may have to play with the amount. Let us know how it goes!

      Reply

  39. 5 stars
    I love your recipes! I was looking for a recipe of sourdough multigrain sandwich and I think, this is the best! ThankU for sharing it

    Reply

    • Hi Lili! Oh my gosh, thank you for you note (first commenter!) and sending a smile! Yay for a tasty sourdough sandwich bread… SO glad you’re enjoying it, Lili!

      Reply