Easy Multigrain Sourdough Bread Recipe

This multigrain sourdough bread is going to be your new favorite! Crunchy crust, soft and chewy inside, and nutty flavor from whole grains, it is perfect for toast, grilled cheese, and so much more!

Using multigrain hot cereal is an easy way to get a variety of grains without having to buy multiple bags of ingredients.

I have always been a big fan of hearty whole grain bread, even as a kid. And my favorite white bread is sourdough. So of course I had to combine the two into one loaf.

I am now obsessed with this bread, and so is my family. My daughter, who usually turns up her nose at anything that isn’t white bread, declared this multigrain loaf the best bread I’ve ever made!

We go through it so fast that I can’t even keep up, and there are days we completely run out before I have enough start to make a new batch. It’s that good!

You can completely adapt it by adding your favorite types of grains and seeds. It’s one of the tastiest ways you can add more whole grains to your family’s diet!

Is multigrain sourdough bread healthy?

Yes, it’s a very healthy bread! Not only do you get the benefit of the prebiotics and probiotics from the fermentation of the sourdough, you have the added fiber and nutrients from the grains and seeds.

In addition, it’s lower in fat and sugar than most bread recipes, and is lower on the glycemic index.

How to make sourdough multigrain bread:

1. PREP – Bring the water to a boil in a small saucepan. Add the cereal and quinoa; let cool for at least 10 minutes while you start combining the other ingredients.
2. COMBINE – In a large bowl, preferably with a lid, stir together the warm water, active starter, honey, wheat flour, and 2 cups of the bread flour.
3. AUTOLYZE – Let the wet dough sit at room temperature for about 30 minutes. The flour will absorb some of the water, and the gluten will start to develop.
4. STRETCH & FOLD – Stir in the salt, pepitas, and enough flour to make a soft but slightly sticky dough. Knead slightly in the bowl to make a round ball. Fold one corner of the dough over to the other side. Rotate the bowl a quarter turn and fold over each of the corners. Repeat this process 2-3 more times, using wet hands to prevent the dough from sticking.
5. BULK FERMENTATION – Cover the bowl with a lid or plastic wrap. Chill overnight, or for 12-15 hours.
6. SECOND RISE – The next day, let the bowl of dough sit at room temp for about an hour. Use wet hands to form it into a loaf; place it seam side down on a piece of parchment paper. Let the loaf rise for 2-4 hours in a warm place.
7. BAKE – Place a 4 quart Dutch oven in your oven and preheat your oven to 450°. Use a bread lame to cut slits across the top of the bread dough. Spritz with water and sprinkle the oats and sesame seeds over the top. Transfer the loaf to the hot pan. Place 3-4 ice cubes between the parchment and the pan. Add the lid and bake for 45 minutes. Remove the lid and bake for another 10-15 minutes.
8. COOL – Carefully remove the loaf from the pan by holding the parchment corners. For cleanest slices, cool completely.

We can never wait for the bread to cool before digging in! I love it warm with butter or peanut butter. YUM!

It also makes fantastic grilled cheese sandwiches. I think I could eat one every day!

VARIATIONS:

• If you don’t have bread flour, all purpose flour will work, your bread just won’t be quite as soft and fluffy.
• You can replace some or all of the wheat flour with rye flour.
•  I love using pumpkin seeds, but you can use sunflowerseeds, sesame seeds, poppy seeds, flax seeds, chia or hemp seeds. You can even use a combination.

More sourdough recipes

• Soft Sourdough Sandwich Bread
• Sourdough Coffee Cake
• Overnight Sourdough
• Sourdough Discard Chocolate Chip Muffins
• Chocolate Chip Sourdough Cookies
• Overnight Sourdough Waffles
• Sourdough Biscuit Recipe

We love this hearty multigrain sourdough bread recipe, and hope you will too! If you give it a try, come back and let me know how it turned out. 🙂