Sourdough Multigrain Bread Recipe

5 from 5 reviews

Sourdough Multigrain Bread Recipe

Sourdough Multigrain Bread is the perfect sandwich loaf. The long, slow rise makes a bread with soft texture, hearty flavor and it stays fresh for several days.

Prep Time30

Bake Time40

Rising Time12

Total Time13 10

Servings:16 slices

Ingredients

6 ounces boiling water (¾ cup)
1 ½ ounces bulgur wheat (¼ cup)
6 ounces whole milk (¾ cup)
8 ounces active sourdough starter (100% hydration)
5 ounces bread flour (1 cup, see note)
1 ½ ounces honey (2 tablespoons)
1 ½ teaspoons table salt
1 ½ ounces old fashioned oats (½ cup)
2 ½ ounce rye flour (½ cup)
1 ounce wheat bran (½ cup)
5 ounces whole wheat flour (1 cup)
1 egg for egg wash

Instructions

Combine the bulgur wheat and boiling water and set aside until cooled to about 100 °F and most of the water has been absorbed. Warm the milk until scalding hot then set it aside to cool until it is slightly warmer than body temperature.
In the bowl of a stand mixer or in a large mixing bowl combine the sourdough starter, soaked bulgur, milk, and the bread flour to form a smooth batter. Add the honey and salt. Stir to combine. Add the oats, bran and rye flour and stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
With the mixer running, add the whole wheat flour until the dough comes together. The dough will be quite sticky and will not clear the sides of the bowl as you knead. Knead the dough for 4-5 minutes. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand. Dump the dough onto a lightly floured surface. Knead to form a smooth ball.
Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature for about 3 hours. Ever hour uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl. After 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
If you want to finish making the bread in the morning return the dough to the bowl, cover tightly and refrigerate overnight. The next morning continue with shaping. Otherwise continue shaping the loaf on the same day.
Turn the dough out onto a floured surface. Flatten the dough to a 9" rectangle. Tightly roll the dough from top to bottom to form a log shape.
Grease a 9"x 5" loaf pan with a very light film of vegetable oil or with baking spray. Set the dough into the pan, seam side down, and cover with oiled plastic wrap. Set in a warm place and rise until the dough almost doubles in size, about 1 ½ hours. It will take longer to rise if the dough is cold from a night in the refrigerator. In the meantime, preheat the oven to 350 °F
Use a sharp knife or razor to cut a ½" deep slash down the center of the loaf. Brush the dough with egg wash and sprinkle with oats, bulgur and/or wheat bran.
Bake about 35-40 minutes until golden brown and the interior temp is 200 °F.
Cool in the pan about 5 minutes before turning out onto a cooling rack. Cool to room temperature before slicing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition