There is something incredibly satisfying about baking a beautiful loaf of homemade bread from scratch. The aroma that fills the kitchen, the golden crust crackling as the loaf cools, and that first slice of soft, chewy bread make all the time spent in the kitchen worthwhile. This multigrain sourdough bread takes that experience one step further by combining the classic tang of sourdough with hearty whole grains and seeds.
Unlike quick breads made with commercial yeast alone, sourdough relies on a fermented starter containing wild yeast and beneficial bacteria. That slow fermentation creates the characteristic tangy flavor and pleasantly chewy texture that sourdough lovers enjoy. In this recipe, a small amount of yeast works alongside the active sourdough starter, making the bread more dependable while still delivering plenty of homemade sourdough character.
The addition of a Harvest Grains Blend gives every slice wonderful texture and flavor. With whole wheat flour, all-purpose flour, grains, and optional sesame seeds, this loaf is hearty enough for breakfast but versatile enough to serve alongside dinner.
Whether you’re an experienced bread baker or trying homemade sourdough for the first time, this multigrain loaf is a rewarding recipe to add to your baking routine.
Why You’ll Love This Multigrain Sourdough Bread
This recipe combines several qualities that make homemade bread especially appealing.
First, the flavor is much more interesting than ordinary sandwich bread. The sourdough starter contributes a mild tang, while whole wheat flour and the multigrain blend add a nutty, earthy taste.
The texture is another highlight. The finished loaf has a beautifully crisp crust with a soft, slightly chewy interior. The grains throughout the dough provide little bites of texture without making the bread heavy.
It’s also incredibly versatile. Toast a slice for breakfast, use it for sandwiches, serve it beside soup, or simply spread it with butter while the bread is still slightly warm.
What Makes Multigrain Bread Special?
Using several grains and whole wheat flour gives this sourdough bread more character than a loaf made entirely with refined flour. Whole grains naturally contain fiber and a variety of nutrients, while different grains and seeds contribute their own textures and flavors.
The key is balance. Too many heavy grains can make homemade bread dense, but this recipe combines them with all-purpose flour to help create a lighter, well-risen loaf.
The sourdough starter also adds another layer of flavor. As the dough ferments and rises, the starter develops the distinctive acidity associated with sourdough bread.
Ingredients
For the Bread
- 1 cup boiling water (8 oz/227g)
- 1 cup Harvest Grains Blend (5 oz/142g)
- 2 cups ripe, fed sourdough starter (16 oz/454g)
- 1¾ cups whole wheat flour (7 oz/198g)
- 1¾ cups all-purpose flour (7¼ oz/206g)
- 2½ teaspoons kosher salt
- ½ teaspoon yeast
- 2 tablespoons vegetable oil (about 1 oz/25g)
- 1 tablespoon sesame seeds or your favorite seed blend, optional
A Note About the Harvest Grains Blend
You can use a prepared multigrain blend for convenience, or create your own combination using grains and seeds you enjoy. Oats, cracked wheat, flaxseed, sunflower seeds, millet, quinoa, or sesame seeds can all add interesting flavor and texture.
If you make your own blend, keep the overall quantity close to the amount specified in the recipe so the dough maintains the right balance of moisture and flour.
How to Make Multigrain Sourdough Bread
1. Measure Your Ingredients
For the most consistent results, use a kitchen scale whenever possible. Bread dough is sensitive to ingredient ratios, and measuring flour by weight can make a noticeable difference.
Have all your ingredients ready before you begin.
2. Soak the Grains
Place the Harvest Grains Blend in the bowl of a stand mixer. Pour the boiling water over the grains and stir briefly.
Let the mixture cool until it reaches a lukewarm temperature, which should take about 20 minutes.
This soaking step is important because it softens the grains before they go into the dough. Adding very hot water directly to your sourdough starter could interfere with the yeast and bacteria, so make sure the mixture has cooled before continuing.
3. Mix and Knead the Dough
Add the ripe sourdough starter, whole wheat flour, all-purpose flour, kosher salt, yeast, and vegetable oil.
Using the dough hook attachment, knead everything together until a soft dough forms.
The dough should feel slightly sticky but manageable. Avoid adding too much extra flour simply because the dough feels tacky. Flour absorption can vary depending on the humidity and the type of flour you’re using.
If the dough seems excessively wet, add a small amount of flour. If it feels unusually stiff, add a little water.
Continue kneading until the dough becomes smoother and elastic.
4. Let the Dough Rise
Cover the bowl and place it somewhere warm and free from drafts.
Let the dough rise for approximately 1 to 1½ hours, or until it has become noticeably puffy and nearly doubled in size.
A slightly warm oven with only the light turned on can provide a good environment for rising, but don’t forget to remove the dough before preheating the oven.
The exact rising time can vary depending on room temperature and the strength of your starter.
5. Shape the Loaves
Transfer the risen dough onto a lightly floured work surface.
Gently fold the dough over itself several times to release some of the excess air. Avoid aggressively punching it down.
Shape the dough into one large round loaf or divide it into two smaller rounds.
Place the shaped loaves on a half-sheet baking pan lined with parchment paper or a silicone baking mat.
6. Let the Loaves Rise Again
Cover the shaped bread loosely with lightly greased plastic wrap.
Allow the loaves to rise again for approximately 1 to 1½ hours, or until they look very puffy.
This second rise helps create a lighter crumb and improves the final shape of the bread.
7. Prepare the Oven
Toward the end of the second rise, prepare your oven for baking.
If you’re baking the bread uncovered on a baking sheet, place a large saucepan or oven-safe pan filled with water on the bottom rack. The steam helps create a crisp, attractive crust.
Preheat the oven to 425°F and allow it to heat for at least 20 minutes.
If your dough has been rising inside the oven, remove it before turning the oven on.
8. Score and Bake
Just before baking, lightly brush or spray the surface of each loaf with water.
Sprinkle sesame seeds or your preferred seed mixture over the top if desired.
Using a very sharp knife or bread lame, carefully score an X across the top of each loaf. This gives the expanding bread a controlled place to open as it bakes.
Bake for approximately 35 to 45 minutes, or until the loaves are deeply golden and sound hollow when tapped.
If you’re using a covered Dutch oven or covered baker, follow the baking instructions for that particular vessel, as the timing may vary.
Expert Tips for Better Sourdough Bread
Use an active starter. Your sourdough starter should be recently fed, bubbly, and active before you begin.
Don’t rush the rises. Temperature affects fermentation, so use the appearance of the dough as your guide rather than relying only on the clock.
Don’t add too much flour. A slightly sticky dough is normal. Adding excessive flour can result in a dense loaf.
Use steam for the crust. Steam keeps the surface flexible during the first part of baking, helping the bread expand and develop a crisp crust.
Let the bread cool. As tempting as it is to slice into a hot loaf immediately, allowing it to cool helps the interior finish setting and makes slicing easier.
Delicious Ways to Serve Multigrain Sourdough
This bread can be enjoyed in countless ways.
For breakfast, toast a slice and spread it with butter, peanut butter, cream cheese, or your favorite jam. For a savory option, top toasted sourdough with mashed avocado, salt, pepper, and a drizzle of olive oil.
The bread also makes excellent sandwiches. Its sturdy texture holds up well to meats, cheeses, vegetables, and spreads.
For dinner, serve slices alongside soup, chili, stews, or roasted vegetables. You can even cut leftover bread into cubes and turn them into homemade croutons or breadcrumbs.
How to Store Homemade Sourdough Bread
Once completely cooled, store the loaf in a paper bread bag or another breathable container. Avoid sealing freshly baked bread in plastic while the crust is still crisp, as trapped moisture can soften it.
For longer storage, slice the bread and freeze it in an airtight freezer-safe bag or container for up to 3 months. Individual slices can be removed as needed and toasted straight from frozen.
Frequently Asked Questions
Can I use only whole wheat flour?
You can, but the bread will likely be heavier and denser. The combination of whole wheat and all-purpose flour helps create a balanced loaf with both hearty flavor and a lighter texture.
Why is my dough sticky?
Sourdough dough can naturally be somewhat sticky. Humidity, flour type, and the hydration of your starter all affect the consistency. Avoid automatically adding large amounts of flour.
Can I bake this in a Dutch oven?
Yes. A Dutch oven or covered bread baker is an excellent option for sourdough because it naturally traps steam around the loaf and can help produce a beautiful crust.
How do I know when the bread is finished?
The loaf should have a deep golden-brown crust and feel firm. It should also sound hollow when tapped on the bottom. For the most precise result, an instant-read thermometer can be used to check the internal temperature.
Final Thoughts
Making multigrain sourdough bread at home is a wonderful way to slow down and enjoy the traditional craft of bread baking. From soaking the grains to shaping the dough and hearing that first crust crackle as the loaf cools, every stage has something satisfying about it.
The combination of active sourdough starter, whole wheat flour, multigrain goodness, and a crisp golden crust makes this loaf a delicious choice for everyday meals. Serve it warm with butter, turn it into your favorite sandwich, or freeze extra slices for later.
Once you’ve mastered the basic recipe, experiment with different grains and seeds to create a multigrain sourdough loaf that’s uniquely yours.