Seeded Multigrain Sourdough Bread Recipe

Seeded Multigrain Sourdough Bread Recipe

Seeded Multigrain Sourdough Bread Recipe is a delightful blend of whole grains and seeds, creating a fluffy, flavorful loaf. Perfect for any meal, this recipe is easy and takes just a few hours to prepare. Enjoy this Seeded Multigrain Sourdough Bread Recipe at your dining table soon!

Growing up, my family’s kitchen was always filled with the warm aroma of freshly baked bread, especially during family gatherings. This Seeded Multigrain Sourdough Bread Recipe reminds me of those cherished moments. For a slightly sweet and nutty variation, you might enjoy this Cranberry Pecan Artisan Sourdough Bread—perfect for festive occasions or cozy evenings. Paired with a comforting soup, both breads bring a touch of nostalgia to every meal.

Why you’ll love Seeded Multigrain Sourdough Bread Recipe

Step-by-Step Cooking Instructions

• Step 1: Prepare the Starter
  Begin by mixing your sourdough starter with water and whole wheat flour. This activates the yeast and sets the foundation for your bread.
• Step 2: Combine Ingredients
  In a large bowl, mix the activated starter with additional water, salt, and all-purpose flour, creating a sticky dough that begins to take shape.
• Step 3: Knead the Dough
  Transfer your dough to a floured surface and knead it for about 10 minutes. This builds gluten, giving your bread its chewy texture.
• Step 4: First Rise
  Place your kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Allow it to rise until it doubles in size, which may take 4 to 12 hours depending on temperature.
• Step 5: Shape the Loaf
  Once risen, gently punch down the dough and shape it into a round or oblong loaf. Be careful not to deflate it completely; you want to preserve some of the air bubbles.
• Step 6: Second Rise
  Place the shaped loaf into a proofing basket or bowl lined with a floured cloth. Cover and let it rise for another 2 to 4 hours until puffy.
• Step 7: Preheat the Oven
  Preheat your oven to 450°F (232°C) while the loaf is undergoing its second rise. A hot oven is essential for achieving a good crust.
• Step 8: Score the Loaf
  Just before baking, carefully score the top of your loaf with a sharp knife or razor. This allows steam to escape and helps control the Bread’s expansion.
• Step 9: Bake
  Place your loaf in the preheated oven and bake for 30 to 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
• Step 10: Cool Before Slicing
  Once baked, transfer your bread to a wire rack and let it cool completely before slicing. This step helps set the texture and flavor.

Notes

• Tip 1: Hydration Matters
  The dough should be sticky but manageable. Adjust the water or flour if necessary to achieve a pleasing consistency.
• Tip 2: Use Fresh Ingredients
  For the best flavor, ensure your sourdough starter is active and bubbly. Fresh flour will also enhance the aroma and taste.
• Tip 3: Don’t Rush the Rise
  Patience is key in sourdough baking. Allowing the dough ample time to rise can significantly improve the final product.
• Tip 4: Experiment with Seeds
  Add your favorite seeds like sunflower, flax, or sesame to the dough for added flavor and texture.
• Tip 5: Store Properly
  Once cool, store your bread in a paper bag at room temperature or freeze it for longer freshness.

Seeded Multigrain Sourdough Bread Recipe – A Closer Look

The beauty of the Seeded Multigrain Sourdough Bread lies not just in its crusty exterior, but also in the delightful medley of seeds and grains infused within. Each slice is a celebration of taste and texture, from the nutty crunch of sunflower seeds to the subtle earthiness of flax. The fermentation process enhances the flavors while also promoting a lovely, airy crumb that contrasts beautifully with the hearty seeds. This isn’t just bread; it’s a testament to tradition and craftsmanship, embodying the love and care that goes into sourdough baking.

Bringing It to Your Kitchen

Imagine slicing into a warm loaf of Seeded Multigrain Sourdough Bread fresh from the oven, the aromatic steam wafting through your kitchen. This bread is perfect for family gatherings, where everyone can enjoy a slice topped with creamy butter or transformed into sandwiches full of flavor. Serve it at brunch with a fresh salad or as a comforting dinner side with soup. It’s a versatile companion that brings people together, sparking conversations and shared experiences around the table.

Common Mistakes to Avoid

When attempting to bake your Seeded Multigrain Sourdough Bread, a few pitfalls can easily arise. One common mistake is not allowing the dough to rise long enough; under-proofed dough can result in a dense loaf. Additionally, be cautious with your oven’s temperature; an overly hot oven can burn the crust while leaving the inside doughy. Lastly, always remember to handle the dough gently during shaping and scoring to preserve the air pockets within—this will ensure you’re rewarded with a light and airy texture.

“`html

Cook Techniques

Mixing the Dough

To start your Seeded Multigrain Sourdough Bread Recipe, combine your flour, water, and starter in a bowl. Mix until no dry flour remains. The dough should feel slightly sticky and elastic. Let it rest for 30 minutes to allow the flour to absorbs the water, enhancing flavor and texture.

Stretch and Fold

After resting, perform a series of stretch and folds over the next few hours. Every 30 minutes, pull one side of the dough up and fold it over itself. This process develops gluten, giving the bread its airy structure. You’ll notice the dough becoming smoother and stronger.

Proofing

Transfer your dough to a lightly greased bowl. Cover it and let it rise until it doubles in size, which usually takes about 4–6 hours depending on room temperature. Look for a slightly domed surface and bubbles forming throughout — these are signs of proper fermentation.

Shaping the Loaf

After proofing, turn the dough out onto a floured surface. Gently shape it into a round loaf. Avoid knocking out too much air, as this will help achieve that lovely chewy texture in your final product. The outer surface should be taut to promote a nice rise during baking.

Baking

Preheat your oven to 450°F (232°C). Bake the Seeded Multigrain Sourdough Bread Recipe in a preheated Dutch oven for 30 minutes with the lid on. This traps steam, creating a crunchy crust. For the final 15 minutes, remove the lid to achieve that beautiful golden-brown color. The bread is done when it sounds hollow when tapped on the bottom.

Serving and Presentation Ideas

Classic Cheese Board

Serve slices of your Seeded Multigrain Sourdough Bread Recipe on a rustic wooden board alongside an array of cheeses like brie, goat cheese, and sharp cheddar. Garnish with sprigs of fresh herbs like rosemary or thyme for added color and aroma.

Toast and Toppings

For a delicious breakfast treat, toast thick slices of this multigrain bread. Top with smashed avocado and a sprinkle of sesame seeds. You can also add a poached egg for protein. Serve on a bright, colorful plate to make breakfast visually appealing!

Soup Pairing

This bread makes an excellent companion to warm soups. Present a bowl of homemade minestrone or creamy tomato soup in a shallow dish with a thick slice of bread resting on the side. Drizzle olive oil over the loaf for extra flavor and a polished look.

Gourmet Sandwiches

Layer the bread with your favorite deli meats, fresh greens, and gourmet sauces for a hearty sandwich. Cut into visually inviting triangles and arrange on a platter for gatherings. Use toothpicks to hold them together for easy serving!

Conclusion

The Seeded Multigrain Sourdough Bread Recipe is sure to impress with its rich flavors and delightful texture. Perfect for cozy weeknight dinners or festive gatherings, it brings a touch of warmth wherever it’s served.

This recipe is easy to follow, with simple steps that ensure success every time. Its aroma will fill your kitchen, making it feel like you’re dining at a fancy restaurant. It’s more than just bread — it’s a tradition waiting to be shared with loved ones!

People Also Ask :

Can I use instant yeast instead of sourdough starter?

While you can use instant yeast, the flavor and texture will differ. Sourdough starter adds unique tanginess and complexity.

How long can sourdough bread last?

Sourdough bread typically lasts 3–5 days at room temperature, and can be frozen for longer storage while maintaining freshness.

Seeded Multigrain Sourdough Bread Recipe

---

• Author: Mari
• Total Time: 3 hours 25 minutes
• Yield: 1 loaf 1x

Print Recipe

Pin Recipe

Description

Discover the ultimate Seeded Multigrain Sourdough Bread Recipe that’s perfect for any baking enthusiast. Packed with a hearty mix of grains and seeds, this Easy Multigrain Sourdough Recipe will surely become a family favorite. Ideal for those who adore Multigrain Sourdough Bread with its rich texture and delicious flavor. Ready to elevate your homemade bread game? Click to dive into this delightful recipe and enjoy the wholesome goodness in every slice!

---

Ingredients

Scale 1x2x3x

• 1½ cups warm water (350 g)
• 3 cups bread flour (400 g)
• ½ cup + 1 tsp whole wheat flour (100 g)
• 2 tsp salt (10 g)
• ⅓ cup + 1 tbsp active sourdough starter (100 g)
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• 1 tbsp sesame seeds
• 1 tbsp hemp hearts

---

Instructions

Step 1: Prepare the Starter

Begin by mixing your sourdough starter with water and whole wheat flour. This activates the yeast and sets the foundation for your bread.

Step 2: Combine Ingredients

In a large bowl, mix the activated starter with additional water, salt, and all-purpose flour, creating a sticky dough that begins to take shape.

Step 3: Knead the Dough

Transfer your dough to a floured surface and knead it for about 10 minutes. This builds gluten, giving your bread its chewy texture.

Step 4: First Rise

Place your kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Allow it to rise until it doubles in size, which may take 4 to 12 hours depending on temperature.

Step 5: Shape the Loaf

Once risen, gently punch down the dough and shape it into a round or oblong loaf. Be careful not to deflate it completely; you want to preserve some of the air bubbles.

Step 6: Second Rise

Place the shaped loaf into a proofing basket or bowl lined with a floured cloth. Cover and let it rise for another 2 to 4 hours until puffy.

Step 7: Preheat the Oven

Preheat your oven to 450°F (232°C) while the loaf is undergoing its second rise. A hot oven is essential for achieving a good crust.

Step 8: Score the Loaf

Just before baking, carefully score the top of your loaf with a sharp knife or razor. This allows steam to escape and helps control the Bread’s expansion.

Step 9: Bake

Place your loaf in the preheated oven and bake for 30 to 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

Step 10: Cool Before Slicing

Once baked, transfer your bread to a wire rack and let it cool completely before slicing. This step helps set the texture and flavor.

Notes

Tip 1: Hydration Matters

• The dough should be sticky but manageable. Adjust the water or flour if necessary to achieve a pleasing consistency.

Tip 2: Use Fresh Ingredients

• For the best flavor, ensure your sourdough starter is active and bubbly. Fresh flour will also enhance the aroma and taste.

Tip 3: Don’t Rush the Rise

• Patience is key in sourdough baking. Allowing the dough ample time to rise can significantly improve the final product.

Tip 4: Experiment with Seeds

• Add your favorite seeds like sunflower, flax, or sesame to the dough for added flavor and texture.

Tip 5: Store Properly

• Once cool, store your bread in a paper bag at room temperature or freeze it for longer freshness.

• Prep Time: 2 hours 45 minutes
• Cook Time: 40 minutes
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 2190.6 kcal
• Sugar: 2.8 g
• Sodium: 2.8 g
• Fat: 45.1 g
• Saturated Fat: 5.3 g
• Trans Fat: 0.01g
• Carbohydrates: 372g
• Fiber: 27.4g
• Protein: 80g

Keywords: Easy Multigrain Sourdough Recipe, Multigrain Sourdough Bread