Everyday Multigrain rye sourdough bread made with dark rye flour, whole wheat flour, oatmeal , and whole grain wheat flour perfect for sandwiches.
If you love multigrain bread, then this one is for you. Sourdough lovers, this multigrain loaf has an delicious tangy (sour) flavor. Most of the flour used is whole grain, with completely naturally leavened dough. The dense crumb is perfect for holding sandwich ingredients with thin, crunchy crust adds structure and bite. This Everyday Multigrain Rye Sourdough bread has everything you look for in a bread loaf. It is made with dark rye flour, whole wheat flour, oatmeal , and whole grain wheat flour.Multigrain, wholegrain, whole meal?
Wholegrains are high in dietary fiber, which helps keep us feeling full. Whole grains contain the entire grain kernel ― the bran, germ, and endosperm. Examples of whole grains include whole-wheat flour, bulgur (cracked wheat), oatmeal, whole cornmeal, and brown rice. Refined grains have been milled, and gone through a process that removes the bran and germ. Most refined grains are enriched. Diets high in wholegrain are linked to a reduced risk of health conditions such as excess weight and obesity, heart disease, type 2 diabetes and some cancers.
Multigrain is when two or more grains are mixed in contrast to whole grains, multigrain means that a food contains more than one type of grain, although none of them may necessarily be whole grains. For e.g. Bread flour and semolina flour mixed. Both enriched flours.
Whole meal is made from wholegrain that have been milled to a fine texture, giving a plain brown appearance. Whole meal flour contains more fiber than white flour. Whole meal flour is flour sifted through screens and at the end a certain percentage of bran is added back into it. Whole meal bread also contains more vitamins and minerals than many white breads but has a higher GI than wholegrain breads.
How I made everyday multigrain Rye sourdough bread?
We love rye bread, I make 100% rye bread which hubby and I love, however my kids only like it when I add rest of the flour to make slightly light.
Once you have made active rye starter making this bread is easy. Make the leaven with rye starter (I used 100% rye starter) ahead of baking. They work better with other flours compared to bread flour or all-purpose starter.
Points to remember while making this everyday multigrain sourdough bread
Make levain and leave aside for 6 hours or up to 12 hours at room temperature.
Autolyse the flours for at least 2 hours up to 6 hours.
Add salt after 30 minutes of mixing levain with dough.
Make sure to do three sets of gentle stretch and folds during bulk, spaced out by 30 minutes You do not need to do any stretch and fold during rest of bulk fermentation. This is because rye does not have much gluten.
Pre shape the dough and shape the dough and cold proof overnight in refrigerator and then bake.
To bake I used turkey roaster to create steam if you do not have in hand use ice cubes or lava rocks to create stem.
This bread taste great if you make sandwich as it can hold of lot of veggies and cheese. My kids tried with their favorite orange marmalade, they loved it.
I made this bread as part of #breadbakers group event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Today, the Bread Bakers, hosted by Karen’s Kitchen Stories, are baking breads with rye. I’m excited to see everyone’s rye breads!
- Black Pepper Rye from A Messy Kitchen
- Coffee Scones with Maple, Raisins, and Rye from Palatable Pastime
- Everyday Multigrain Rye Sourdough from Zesty South Indian Kitchen
- Light Rye Sourdough Bread from Karen’s Kitchen Stories
- Multigrain Spiced Raisin Bread from Passion Kneaded
- Overnight Rye Buns from Food Lust People Love
- Sourdough Rye Boule from Culinary Adventures with Camilla
- Spelt and Rye Breakfast Sourdough Bread from Cook with Renu
- Tangzhong Method Rye Bread from Sneha’s Recipe
- For Levain
- 15 g active sourdough starter I used active Rye Starter
- 20 g all-purpose flour
- 5 g rye flour
- 25 g Whole Wheat Flour
- 50 g water
- For the dough
- 200 g Whole wheat flour
- 150 g bread flour
- 100 g dark rye flour
- 35 g oatmeal bran
- 425 g water
- Entire leaven
- 12 g salt
- First make Levain
- In a medium bowl add bread flour, whole wheat flour, rye flour, active sourdough starter and water and set aside for 6- 12 hours at room temperature.
- Make dough.
- Autolyse the flour
- In a large bowl add, bread flour, whole wheat flour, rye flour, oatmeal bran and 415g water and mix and set aside for 1-2 hours.
- First mix in levain into the flour mix and set aside for 30 minutes. Then add, salt, and 10g water mix everything and set aside.
- Fold and stretch the dough at 30 minutes interval for 2 hours and then 1-hour interval for next 3 hours.
- Make sure to do three sets of gentle stretch and folds during bulk, spaced out by 30 minutes You do not need to do any stretch and fold during rest of bulk fermentation. This is because rye does not have much gluten.
- Then pre-shape the dough. In a workspace if you want you can dust lightly with flour, I usually skip this step. Transfer the dough from the bowl lightly pulling the dough towards you. This gentle turning and pulling motion will develop tension on the top of the dough forming a round circle. Let the dough rest for 25-30 minutes, uncovered.
- Shape the dough
- Repeat what you did in pre-shape and shape the dough into a batard . First fold the dough from left to ⅓ rd of the middle . Fold the right side of the circle out and over to about the middle, just overlapping the left side that was just folded. Using your two index fingers, or thumbs, press the top of the folded down into the rest of the dough, so it lightly seals. Continue rolling the entire mass down, sealing at each fold-over and shape into long ball.
- After shaping place seam-side-up into a towel-lined kitchen bowl or banneton that was lightly dusted with rice flour and all-purpose flour.
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Turkey roaster and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
- Cool the loaf and cut it into slice and enjoy.
Everyday Multigrain rye sourdough bread
Check here for the Recipe for Active Sourdough Starter
Do you want to know how you can make Beginner Sourdough Bread
If you don’t have different flours only all purpose flour in hand. Then check here Simple Sourdough Bread with All purpose flour8
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.