This Multigrain Sourdough Boule is packed with flavor and texture from a variety of grains and seeds. With a chewy crust and a soft, open crumb, it’s perfect for sandwiches or enjoyed on its own.
prep time: 30 minutes & cook time: 45 minutes / total time: 1 day 10 hours – yield: 1 loaf
Nutritional Information (per serving): 160 Calories, 2g Fats, 30g Net Carbs, 4g Fiber, 6g Protein.
ingredients
1 cup active sourdough starter (buy here)
1 1/2 cups lukewarm water
2 cups bread flour
1 cup whole wheat flour
1/4 cup multigrain cereal or a mixture of seeds (such as sunflower seeds, flaxseeds, sesame seeds, and rolled oats)
1 1/2 teaspoons salt
instructions
In a large mixing bowl, combine the sourdough starter and water.
Add the bread flour, whole wheat flour, multigrain cereal, and salt. Stir until a shaggy dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
After 30 minutes, perform a series of stretch and folds every 30 minutes for 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Repeat with the other three sides.
After the final stretch and fold, cover the bowl and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
Once doubled, shape the dough into a round loaf and place it in a lightly floured proofing basket. Cover with a kitchen towel and let it rise for 1-2 hours, or until puffy.
Preheat your oven to 450°F (230°C). Place a Dutch oven with the lid on in the oven to preheat.
Carefully transfer the risen dough to the preheated Dutch oven. Score the top of the dough with a sharp knife.
Cover the Dutch oven with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, or until the crust is golden brown.
Allow the bread to cool completely on a wire rack before slicing and serving.
Find this recipe and many more on our Sourdough Baking Cookbook volume 1 & 2! more than 70 exlusive and original recipes :)
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