If you are looking for the easiest multigrain sourdough bread, then this multigrain sourdough bread can be a delightful endeavor. Here's a simple recipe that combines the tangy flavor of sourdough with the wholesome goodness of multigrains like spelt, rye and whole wheat.
If you have multigrain flour mix or cereal mix, then try this recipe of multigrain sourdough bread.
Why try this Easiest multigrain sourdough bread ?
This easiest multigrain sourdough bread contains Whole wheat flour, spelt flour, and rye flour. And each of these flours contribute unique nutritional benefits to baked goods like multigrain sourdough bread:
Whole Wheat Flour:
- Fiber: Whole wheat flour is rich in dietary fiber, including insoluble fiber, which promotes digestive health and helps prevent constipation.
- Vitamins and Minerals: It contains essential nutrients such as B vitamins (folate, niacin, and riboflavin) and minerals like iron, magnesium, and phosphorus.
- Antioxidants: Whole wheat flour contains antioxidants, including phenolic acids and flavonoids, which help reduce oxidative stress and inflammation in the body.
- Slow Digestion: Its complex carbohydrates are digested more slowly than refined grains, leading to a steadier release of energy and helping to control blood sugar levels.
Spelt Flour:
- Nutrient Profile: Spelt flour is like wheat flour but is often tolerated better by those with wheat sensitivities or mild gluten intolerances.
- Protein: It contains a moderate amount of protein, which is essential for building and repairing tissues in the body.
- Vitamins and Minerals: Spelt flour provides various vitamins and minerals, including B vitamins, iron, manganese, and phosphorus.
- Digestibility: Some people find spelt flour easier to digest than wheat flour due to its lower gluten content and different gluten structure.
Rye Flour:
- High Fiber Content: Rye flour is particularly high in soluble fiber, which can help improve digestive health and promote feelings of fullness, aiding in weight management.
- Low Glycemic Index: Rye flour has a lower glycemic index compared to wheat flour, meaning it causes a slower and steadier increase in blood sugar levels after consumption.
- Rich in Minerals: Rye flour contains minerals such as magnesium, potassium, phosphorus, and selenium, which are important for various bodily functions.
- Lignans: Rye is a good source of lignans, phytochemicals with antioxidant properties that may have protective effects against certain chronic diseases, including cancer and heart disease.
Incorporating a combination of whole wheat, spelt, and rye flours into multigrain sourdough bread adds depth of flavor, texture, and a diverse array of nutrients, making the bread not only delicious but also nutritious.
Additionally, these flours contribute to the complexity of the sourdough fermentation process, resulting in a more flavorful and aromatic loaf.
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How to make this easiest multigrain sourdough bread ?
You need the following ingredients to make this easiest multigrain sourdough bread.
- Artisan bread flour: you can use any kind of bread flour, if you are using artisan bread flour you need to adjust the water content little bit.
- Whole wheat flour: You can use white whole wheat flour too here.
- Spelt flour: Organic spelt flour is used in this recipe.
- Rye flour: Rye flour adds extra flavor boost to this multigrain sourdough bread.
- Salt: control the fermentation and add taste
- Water: This is high hydration sourdough bread as multigrain flour requires more water.
- Sourdough Starter: I have used 100% hydration sourdough starter ( means it has 1: 1, flour and water ratio)
See recipe card for quantities.
Instructions to make this eaistest multigrain sourdough bread ?
In a large bowl, add bread flour, whole wheat flour, spelt flour and rye flour and water and set aside for 1 hour.
Dry ingredients
Flour mix with water for autolyse
Sourdough starter
Dough ready for overnight fermentation
To this add sourdough starter and combine everything well and set aside for 30 minutes.
Then add salt and set aside for another 30 minutes.
After 1 hour do a stretch and fold. Then repeat the stretch and fold the dough at another 2-hour interval.
Then shape the dough and set aside in refrigerator for overnight.
Next morning score and bake the dough.
Variations
You can use einkorn, buckwheat, millet flour to this sourdough bread however uses only 5 % of each not more than that. Also adjust the hydration as water is needed if you use gluten free flour like this except einkorn.
Feel free to add oats, nuts, or seeds to this sourdough bread.
Taste
This easiest multigrain sourdough bread has creamy crumb and crunchy crusts. They are tasty with jam, Nutella or even flavored olive oil.
Storage
These bread stays good for 3 days at room temperature and for long term storage freeze and enjoy.
Top tip
Make sure to add only 50% of multigrain flour to the sourdough bread if you are making a boule. Otherwise, you need to make it as sandwich loaf.
I have made this Eaisest mulitgrain sourdough bread for this #BreadBaker's this month event.
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FAQ
Can use other kind of flours to make this eaistest multigrain sourdough Bread ?
Yes you can however if you are using gluten free flour like ( buckwheat, millet flour etc) you need to use only 5%.
Related
Looking for other recipes like this? Try these:
Easiest Multigrain sourdough Bread
Equipment
- Banneton
Ingredients
- 2 ½ cups / 300g Artisan bread flour
- ¼ cup 50g rye flour
- ½ cup 50g spelt flour
- ¾ cup 100g whole wheat flour
- ½ cup 100g sourdough starter 100% hydration
- 1 ¾ cups 415g water*
- 1 ¾ teaspoon 10g salt
Instructions
Make the dough
- In a large bowl add bread flour, whole wheat flour, rye flour and spelt flour and water (400g) and set aside for autolyze for 1 hour.
- After an hour add sourdough starter and mix everything and set aside for 30 minutes.
- Then add salt and rest of the water and combine everything and set aside for 1 hour.
- When one hour is finished do a stretch and fold, set aside again for 1 hour and do second stretch and fold. Repeat this process after an hour too. Total you need 3 stretch and fold.
Shape the dough
- Then shape the dough and refrigerate overnight.
- When you are ready to bake preheat oven to 475°F.
Score and bake
- Remove the dough from the proofing basket and score , top with oats if you want. Then transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 450°F and cook for 15 minutes. After 15 minutes reduce the temperature to 425 F and bake for another 15 min. then remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 10-15 minutes, until the crust is deeply caramelized. The internal dough temperature should register 205- 210 F.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside for 30 minutes. Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with some butter.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
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Anonymous says
This worked exactly as written, thanks!
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Deborah says
Hi, this turned out well, first time making sourdough. It's hard to get the starter right in a cold house, though.
Oscar says
I can't wait to make this multigrain sourdough bread! The recipe looks so simple, combining the tangy flavor of sourdough with the wholesome goodness of spelt, rye, and whole wheat.
Sonja says
Love this multigrain sourdough bread recipe, as it's so much healthier than just white sourdough. The flavor was fantastic: Slightly nutty with the tang of sourdough I love so much. Next time I might up the rye content a bit, swapping out more of the wholegrain. I'm German after all and anything sourdough-rye feels like home.
nancy says
this easiest multigrain sourdough bread is perfect addition to our mornings. thanks for the easy tips!
Melinda says
The perfect blend of both tangy sourdough with hearty grains! This is the sourdough recipe I've been looking for. My daughter is eager to experiment with new sourdough recipes so I'm glad we found your website!
Juyali says
So so easy!! I served it with an italian dinner. Comforting my family loved it.
Leslie says
I love the texture of this multigrain sourdough! Also appreciate that it is high in fiber as well!
Juyali says
I had never made sourdough bread and decided to adventure with this recipe. It was so easy to make, and the result was just perfect. The house smelled so good, too. I am saving this recipe. Thanks!
Nicole says
This is a great go to for our toast and sandwich needs during the week! My family loves it
Gloria says
Your bread baking skills are so impressive. I love homemade bread. This will be perfect for toasting and sandwiches.
Liz says
I love whole grain breads and this recipe made such a delicious loaf!! My whole family loved it!
Oscar says
This was surprisingly easy to make and turned out perfect. Love multigrain bread recipes like this. Thank you.
Nora says
I love this bread for breakfast. A fresh slice, topped with a little butter, makes it the perfect breakfast treat! Thank you!
Gloria says
I love sourdough bread. The texture is great for grilled sandwiches. This multigrain version would be great for toast in the morning. Bakery quality made right in your kitchen.
Nicole NK says
Sourdough and multigrain are my two favorite. Great combination 😋
Juyali Nortman - A Latin Flair says
Such a simple yet wonderful recipe. I love homemade bread!
And the house smells so good. Thanks for sharing!
hobby baker Kelly says
Absolutely beautiful! I love rye and spelt in my bread, this is a great loaf. Actually similar in flours to the one I made so I know I will enjoy it!
Karen's Kitchen Stories says
Beautiful loaf and gorgeous crumb! I love the combination of grains!
Wendy Klik says
I'm kicking myself for not thinking to add sourdough to my recipe. Your bread is lovely.