This Multigrain Sourdough Sandwich Bread made with 30% home-milled spelt flour, a mix-grain soaker of ten different grains and seeds, and topped with rolled oats, is a grain-lovers delight.
Karen, of Karen’s Kitchen Stories, chose this multigrain bread as the monthly bake for the Bread Baking Babes.
This is a very easy bread to make! It just takes a little bit of planning. Karen provided a couple of suggested timelines, and although neither one worked with my schedule this week, the good thing about suggested timelines is that they give you something to shoot for.
The suggested timelines will probably work well for a Saturday or Sunday bake, but I baked this loaf in the middle of a hectic workweek so I adjusted it to suit my schedule.
I got to go to my happy baking place on Wednesday so it was well worth the effort. Not to mention, this bread tastes awesome! I love the addition of coconut oil in this dough.
This bread is a bit chewy (in a good way) when you first bite into it, but it goes down really easily. It makes a fabulous PB&J sandwich.
Karen’s Notes:
This bread requires the addition of a multigrain soaker, and the dough is pretty wet. However, you should not add more flour. Rather than shaping the dough on a floured surface, the author suggests shaping the dough on an oiled surface. I shaped my loaf on a surface sprinkled with water rather than oil.
Suggested timeline (plus or minus depending on the weather):
Day one:
Feed your starter and let it sit, covered, at room temperature for 12 to 24 hours.
Day two:
8 a.m. mix your dough and let it rise.
4 p.m. Shape the dough and let it rise
5 or 6 p.m. bake your loaf.
Alternative timeline (plus or minus depending on the weather):
Day one:
Feed your starter and let it sit, covered, at room temperature for 12 to 24 hours.
Day two:
8 p.m. mix your dough and let it rise
6 a.m. shape the dough and let it rise
7 or 8 a.m. bake your loaf.
My timeline:
I fed my starter on the weekend, and let it sit at room temperature for 8 to 9 hours. It was ready to go, but I wasn’t so I put it in the refrigerator for a few days.
The day I was finally able to bake (Wednesday), I took it out of the refrigerator and let it warm up to room temperature before using. I mixed the dough about noon that day, let the dough bulk ferment for about 6 hours, then shaped the loaf, did the final proof, and baked the loaf about 9:30 pm that same evening. It worked out great! I just covered the loaf with a towel and let it cool down on the counter overnight.
My dough:
For the soaker, I used a mix of seven organic grains and added some flax seeds, sunflower seeds, and rye flakes. I prepared the multigrain soaker the evening before, let it soak for a couple of hours at room temperature, and then placed it in the refrigerator to continue soaking overnight.
For the dough, I upped the amount of whole wheat and substituted home-milled spelt for the regular whole wheat flour.
Multigrain Sourdough Sandwich Bread
- Yield: 1 Loaf 1x
Description
This Multigrain Sourdough Sandwich Bread, made with 30% home-milled spelt flour, a mix-grain soaker of ten different grains and seeds, and topped with rolled oats, is a grain-lovers delight.
Ingredients
For the Dough
- 50 grams (1/4 cup) bubbly 100% hydration sourdough starter
- 300 grams (1 1/4 cups) warm water
- 20 grams (1 tablespoon) honey
- 45 grams (3 tablespoons) melted coconut oil
- 150 grams (1 1/4 cups) home-milled spelt flour
- 350 grams (3 3/4 cups) all-purpose flour
- 9 grams (1 1/2 teaspoons) fine sea salt
For the Multigrain Soaker
- 75 grams (~1/3 cup + 1 Tbsp.) mix of 10 grains and seeds
- 240 grams (1 cup) hot water
- Rolled oats for topping the loaf (optional)
Instructions
- In a large bowl, mix the starter, water, honey, and oil with a dough whisk or fork. Add the flours and salt.
- Mix the dough by hand in the bowl to form a shaggy dough. Cover with a damp towel or plastic wrap and let rest for 30 minutes.
- While the dough is resting, mix the multigrains and hot water in a separate bowl and let rest. Drain thoroughly before using. (I prepared the soaker the evening before, and let the grains soak overnight)
- Add the multigrains to the dough and knead to incorporate. The dough will be pretty wet at first but will begin to come together. Don’t add more flour.
- Cover the bowl with plastic wrap, a damp towel, or bees wrap and let rise until doubled, about 6 hours.
- Place the dough onto a surface lightly sprayed with water, and press it out to a rectangle. Roll the dough into a log and place it into an oiled 9 inch by 5 inch loaf pan, seam side down. Cover loosely with plastic wrap, or bees wrap, and let rest until the dough has crested one inch above the rim of the pan, 1 to 2 hours. (After 2 hours, my dough had barely reached the top of the rim, but it rose very nicely during the bake cycle.)
- Heat your oven to 450 degrees F.
- If you want to top the bread with rolled oats, brush the loaf with water and press in some oats.
- Place the loaf on the center rack, bake for 5 minutes, then reduce the temperature to 400 degrees F. Bake for 40 to 50 minutes longer, until it reaches an internal temperature of 190 to 195 degrees F. Cool in the pan for 10 minutes and then turn it out to a wire rack to cool completely.
Notes
If you don’t have a sourdough starter, start with a 50/50 by weight mixture of water and flour and a pinch of yeast and let it ferment for 12 to 24 hours. This may affect the timing.
Adapted from the book, Artisan Sourdough Made Simple by Emilie Raffa.
- Category: Sourdough Sandwich Bread
- Cuisine: Bread
Baking with the Bread Baking Babes
Would you like to make Multigrain Sourdough Sandwich Bread with us this month and get your very own Buddy Badge?
Check out Karen’s post for information on how to participate in the monthly bake.
New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.
Each Babe has her own interpretation of this delicious bread so please check out their posts for more inspiration:
- A Messy Kitchen – Kelly
- Karen’s Kitchen Stories – Karen
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen – Aparna
- Feeding My Enthusiasms – Pat
- Bread Experience – Cathy
Happy Baking!
Cathy
Love your interior and topping, it really is a perfect loaf!
Thank you Kelly! It’s a delicious loaf for sure.
Your bread looks beautiful! I really like the colour and shine of the crust contrasted with the oats. And the crumb looks exactly right for sandwiches. Oooh! I never thought of making PB&J! Good idea.
Thank you Elizabeth! PB&J is a must with this bread. Or toast or just plain.
This looks like a great recipe, I’m using king authors whole wheat flour instead the spelt flour and was wondering if its the same amount. Also once it all mixed can I bulk ferment over night in the refrigerator and roll out the next morning. if I do refrigerate overnight should I let the dough sit out for a bit before I roll out and shape. I can’t wait to start this recipe
Hi Javier,
Yes, you will need the same amount of whole wheat flour as spelt flour, but depending on the coarseness of the flour, you may need more hydration. I haven’t tried bulk fermenting this dough overnight, but it will probably be fine. After the cold ferment in the refrigerator, let it warm up a bit before you shape it. The dough will be easier to work with if it’s relaxed.
Happy Baking! Let me know how it goes.
Cathy
The first time I made this it came out pretty well, but the dough needed 8 hours to rise (75 degree kitchen) and I needed to add flour when shaping the dough because it was way too wet and loose. We live in humid Florida and I even reduced the water in the recipe by 50 grams. I was pretty happy with it, but the coconut oil flavor was a bit overpowering. This time I made it with avocado oil instead, used room temp water, did 3 sets of stretch and folds and I let the dough rise overnight about 10 hours. I baked with a tray of water underneath it to add extra steam and the bread came out so tall and fluffy. This will be a staple in our home, thank you!
Hi Valerie,
Thank you for sharing your experience making this bread. I’m glad you found a method that works for you. I agree that coconut oil can be overpowering so I recently started using coconut oil that has a neutral flavor. I haven’t tried this bread with avocado oil, but I bet it would be good. I’ll have to try it sometime.
Happy Baking!
Cathy
Making it now. If the dough is bubbly and jiggly after a few hours but hasn’t doubled – would you shape it or wait?
I let my dough ferment pretty much the entire 6 hours at warm room temperature, but perhaps your starter is more active. Your dough may be ready to shape.
Can you tell me approximate volume of grain flakes (rather than weight)? I dont have a scale. Thanks.
Hi Rebecca,
75 grams of the 10 grains and seeds I used is approx. 1/3 cup + 1 tablespoon in volume measurements. I updated the ingredient list to reflect this.
Happy Baking! I hope you enjoy the bread!
Cathy