This seeded multigrain bread recipe is a healthy, hearty whole-grain bread. It requires a bit of planning and time, but most of the process is hands-off. This bread doesn't require any fancy folds or former instruction in the art of making bread. You simply mix it, allow it to proof, shape it, and then bake it.
50gactive sourdough starter *stir together 25g flour, 25g water, 10g sourdough starter about 6-10 hours before
350gwaterfiltered
250gall-purpose flourpreferably unbleached
200gwhole wheat flour
9gsalt
50gseedsI used pumpkin, flax, and sesame seeds
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Instructions
Add the seeds to a dry skillet and toast on medium-low for about 10 minutes, until lightly browned and fragrant. Set aside to cool.
In a large mixing bowl whisk together the sourdough starter and filtered water until lightly frothy and well combined.
Add in the all-purpose and whole wheat flour, toasted, cooled seeds, and salt. Stir and fold everything together with a rubber spatula. Stir just until you don't see any more dry flour.
Cover the bowl with a lid, large plate (or plastic wrap as last resort) and let the bread ferment at room temperature for 12-18 hours.
Preheat your oven to 450°F for 30 minutes with a large, oven-safe glass bowl (Pyrex) inside (or Dutch oven if you have one).
Sprinkle a generous amount of flour onto a piece of parchment paper. Using a spatula scrape the dough onto the flour parchment.
The dough will be sticky, so I like to use my spatula (but you can also use wet hands) to gently fold in the sides of the dough mass to form a rough ball shape**. Optionally, you can rest the dough ball in a sourdough banneton for about ½ hour until the oven is preheated.
Using oven mitts remove the preheated glass bowl from the oven. Lift the parchment paper with the sourdough ball and lower it into the bowl. Optionally, score the top with a sharp knife or lame.
Cover with an oven-safe lid or aluminum foil. Return the bowl to the oven (carefully, with oven mitts) and bake the bread covered for 25 minutes.
Then remove the cover and bake another 15-20 minutes. The bread should be golden brown with a crunchy crust. The internal temperature should reach at least 190°F.
Remove the bread from the oven and from the bowl. Let it cool to room temperature before slicing.
Keep this multigrain sourdough bread at room temperature for 3-4 days in an airtight bag, container, or bread box.
Notes
*alternatively, use ½ teaspoon instant yeast for a non-sourdough version**Optional, for more complex, richer sourdough flavor you can slow down the fermentation process in the fridge. Reduce the room temperature rise in step 3 to 6-8 hours. Then proceed to shape like in step 6, and transfer the parchment with dough to a bowl (or place dough in a banneton) and refrigerate covered for another ~12 hours. After that bake the bread as directed above directly from the fridge.
Nutrition
Nutrition Facts
Seeded Multigrain Sourdough Bread
Serving Size
1 slice (out of 12)
Amount per Serving
Calories
140
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
196
mg
8
%
Potassium
40
mg
1
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Calcium
7
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.