No Knead Multigrain Sourdough Bread | Easy Recipe

This is a hearty multigrain sourdough bread recipe that is full of nutty flavor and makes the perfect sandwich bread.

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Whole grains are front and center in my kitchen. The health benefits are well documented and the added flavor of using different grains in your cooking and baking are amazing!

Why I love this recipe for Sourdough Multigrain Bread

This is a no knead multigrain bread recipe made with simple ingredients that are easy to find.

It is customizable as you can use different types of grain depending on what you may have on hand.

Not only is this loaf full of flavor, but it also has a lot of fiber which is very important in our daily diets.

If you are brand new to sourdough, you will need to make a sourdough starter

What is active sourdough starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active.

For the best rise of bread dough, I recommend always using active starter for bread recipes.

What is sourdough discard?

Sourdough starter discard is starter that is hungry. It hasn’t been fed recently and will have a liquid on top and an acetone odor.

Sourdough discard is best suited in recipes that don’t require a big rise.

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For grinding the wheat berries for flour, I use a Nutrimill Grain Mill

For the second rise, I use a banneton basket

If making this into a loaf, I use a Lodge Loaf Pan

When scoring the bread, a bread lame comes in very handy.

What you will need to make Sourdough Multigrain Bread

Flour

For this loaf, I used all freshly milled hard white wheat flour.

You can use all purpose flour, bread flour, or store bought whole wheat flour.

Sourdough Starter

For best results, use active sourdough starter for this recipe.

Water

Salt

Grains

In the recipe, I use flax seeds, oats, and sesame seeds.

Other options are a cereal mix, pumpkin seeds, sunflower seeds, or poppy seeds.

For full ingredient amounts see recipe card below

Step-by-step instructions for making this multigrain sourdough bread

Mix the dough

In a large bowl, add the water and sourdough starter. Mix until combined.

Add 3 cups of flour and the salt.

Mix well. If the dough is still too sticky, add up to 1/2 cup more of flour.

Autolyse

Cover with plastic wrap and let dough rest for 30 minutes.

Stretch and Folds

After the autolyse, you will want to start performing stretch and folds.

This is when you pull up on a corner of the dough and lift it up and over into the center of the dough.

Work your way all the way around the bowl.

Cover and repeat every 30 minutes for at least 3 sets of stretch and fold.

You can do this up to 6 times for even better results.

Add the grains

In a small bowl, mix the grains.

On the 3rd stretch and fold, start mixing in the grains a tablespoon at a time.

To do this add them to the center of the dough and stretch a corner of the dough over the center.

Add more grains and repeat this process until the grains are evenly distributed throughout the dough.

Bulk fermentation

After all of the sets of stretch and folds, cover and let the dough rise at room temperature for 4-6 hours.

If your home is particularly cool, move dough to the warmest spot in your house to rise.

Tip: You can start with lukewarm water to get a head start on the fermentation process. Take care to not get above 95 degrees F.

Rise time will vary depending on your starter and temperature and humidity of your home.

Shape the dough

To shape the dough, turn it onto a work surface.

Much like a set of stretch and folds, stretch each corner over the center of the dough all the way around the dough.

Turn the dough over and drag across the table to build surface tension in the dough.

Place seam side up in a banneton basket that is lined with a tea towel and generously sprinkled with flour. Rice flour works great for this application.

At this point, you can put the dough in the fridge for a long cold fermentation.

Alternatively, you can let it rise on the counter covered with plastic wrap or a damp towel for 1-2 hours before baking.

Bake the bread

Preheat the oven with the dutch oven inside to 450 degrees F.

Tip: Cold dough is easier to score and holds its shape better than room temperature dough.

Turn the shaped dough onto a piece of parchment paper.

Score the top of the dough with a lame or sharp knife.

Carefully take the hot dutch oven out of the oven.

Lower the dough into the dutch oven and replace the lid.

Bake covered for 20 minutes.

Remove the lid and bake for an additional 15 minutes until golden brown.

Let bread cool on a wire rack completely before slicing.

Storage Tips

Store in a plastic bag on the counter for 3-4 days.

Store in freezer in a freezer safe bag for up to 3 months.