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.
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%.
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Print Recipe
Easiest Multigrain sourdough Bread
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.
Servings: 12 servings
Calories: 156kcal
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
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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.
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After an hour add sourdough starter and mix everything and set aside for 30 minutes.
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Then add salt and rest of the water and combine everything and set aside for 1 hour.
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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.
Score and bake
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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.
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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.
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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
*I have used artisan bread flour along with multigrain flour so the hydration of the dough is 83%. If you want you can reduce the water to 400g ( 80% hydration)
Nutrition
Calories: 156kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 342mg | Potassium: 61mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg
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.