This bread is one we decided for this month’s Sourdough Bread Lovers Bake. Yes, we did bake a multigrain sourdough bread. I was planning to make multigrain sourdough bread for some time now using hot cereal mix. Finally, I did, and this one is delicious and hearty loaf.
I was in search of 10 grain hot cereal mix but was not able to find it in my local grocery store, so got 7 grain mix and used it on this bread. Earlier I tried to make loaf with instant yeast and ended up in disaster, so for this one I decided to use my sourdough. I trust my starter to make a good loaf.
This multigrain sourdough bread is adaptation of the recipe in “Tartine Book No. 3: Modern Ancient Classic by Chad Robertson . I used Multigrain cereal mix instead of individual grains and didn’t add any toasted almonds or almond oil. I might try that later, I need to perfect this recipe. You can see more whole grain incorporated sourdough bread in future.
This bread requires some extra step of making multigrain porridge, leaven etc. But taste wise it’s remarkable and has moistness and tenderness that hints at a light nutty flavor. While taking the picture I decide to taste a slice but ended up eating two -three. For days after the bread remained moist inside, and when toasted, became crisp and continued to have that fresh-baked-bread taste.
My hubby loves sourdough bread, and he is the inspiration behind my craze about baking them. Kids sometimes like it but they are not great fans.
For the last two days it is cloudy and not able to see sun so taking pictures is not that easy. But I love to bake my sourdough bread during those cloudy days as they will boost my confidence.
If you like to experiment with sourdough, then give this one a try. And look at Marisa’s bread picture and recipe too for her version.
Delicious Multigrain sourdough made with 7 grain hot cereal mix and whole wheat and bread flour along with wheat bran. Wholesome bread goes well with soup or as toast.
- 1/2 tablespoon/ 15g Starter
- 50 g whole wheat flour
- 50 g all-purpose flour
- 100 g Luke warm water
- Cooked Multigrain cereal mix
- 125 g Multigrain mix
- 250 g water
- For bread
- 250 g Whole wheat flour
- 250 g bread flour
- 35 g wheat bran
- 375 g water
- 75 g leaven
- 11 g salt
- 250 g Cooked multigrain mix
Mix everything for leaven including starter and cover and rest at moderate room temp for about 4-6 hours .
When leaven is ready drop one spoonful of leaven into bowl of room temperature water. If it floats it is ready.
Heat water in the bowl and add multigrain mix and continue to cook until it becomes creamy and completely cooked well. Season them with salt if you want. Completely cool it before using it into the bread.
After first to two turns and after 1 hour add the cooked multigrain mix, almonds, almond oil (if using) and incorporated into the dough.
Then turn 30 minutes for another 2 hour and set aside for 4 hours
Then shape the dough and transfer to banneton lined with cloth. Then cover with dry kitchen towel for another 3-5 hours at room temperature or overnight refrigerator.
When ready to bake preheat oven to 450F/230C. Then transfer the scored dough into Dutch oven and bake with for 20 minutes with covered and reduce the temperature 425F/218C another 10 minutes and remove the lid and continue to bake for 10-15 minutes until the boule is golden brown and register internal temperature 200F /93C.
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