Multi-Grain Sourdough Boule

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dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large round loaf

Recipe photo

This sourdough loaf is enhanced with whole grains and a generous topping of seeds.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Multi-Grain Sourdough Boule

star rating (66) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 large round loaf
Published: 01/18/2010

Ingredients

Topping

Directions

1) In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm

2) Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.

3) Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.

4) Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round.

5) Place the round on a lightly greased baking sheet, and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2-quart and 10" diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.

6) Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern.

7) Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.)

8) Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack.

Yield: 1 large loaf.

Nutrition information

Serving Size: 1 slice (40g) Servings Per Batch: 32 Amount Per Serving: Calories: 100 Calories from Fat: 20 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 180mg Total Carbohydrate: 16g Dietary Fiber: 2g Sugars: 0g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 03/28/2015
  • member-kdcbelle1 from KAF Community
  • Rating this with 4 stars but I think because of my own problems. This was my first time making a sourdough bread of any kind. I started this in my bread machine but finished it in the oven. I needed a little more water and it rose very nicely in the bread machine. However, when I put it in my crock I don't think I let it rise long enough. The bread tastes wonderful but it's a bit on the dense side. Maybe it's supposed to be that way but maybe being unfamiliar with sourdough I should have let it rise more the final time. I'll try again with a longer final rise. Used KA Harvest Grains, love them!
  • star rating 03/18/2015
  • Chris from Texas
  • I made this loaf for the first time yesterday, and it was quite a bit flatter than pictured. I used a mature sourdough starter, fed 2 hrs before starting the recipe. I baked it in a round enameled cast iron dutch oven. The bread took longer than 40 minutes to set up before removing the cover, and while the flavor is quite nice, my loaf is dense and only about 3.5" tall. I rated the recipe less than super because it doesn't specify the volume of the covered pot to cook it in. I also think it would work better with a pre-heated cast iron pot, based on my luck with other recipes from KA's site.

    Use at Dutch oven that holds 4 or more quarts. Dense bread usually need more water so the gluten can fully hydrate. The advantage of a dutch oven bake is you can use wetter doughs and they will still rise. Happy baking! Laurie@KAF

  • star rating 02/22/2015
  • mrmoran from KAF Community
  • I found this bread to be superb. I've been experimenting with whole-grain/multi-grain sourdough breads, even using a whole wheat starter for some (thanks to the Baker's Companion's excellent guidance). So far, this recipe, made exactly as written, wins the blue ribbon!
  • star rating 02/22/2015
  • mrmoran from KAF Community
  • I found this bread to be superb. I've been experimenting with whole-grain/multi-grain sourdough breads, even using a whole wheat starter for some (thanks to the Baker's Companion's excellent guidance). So far, this recipe, made exactly as written, wins the ble ribbon!
  • star rating 02/13/2015
  • Tamara from Kansas
  • I really like this! I let it rise overnight in the refrigerator for the first rise, then in my dutch oven for about 6 hours for the second rise. I turned the oven off after 40 minutes and let it sit for a few minutes. It didn't stick, and turned out very well!
  • star rating 01/28/2015
  • Christine from Grafton, Ma
  • I have made this twice now. Not only is it beautiful looking, but it taste very professional. My husband saw it cooling and said "wow, that bread could be in a catalog! " then for dinner he tasted it! he said it was a great bread, overal very impressed. I like it as well. I have never made a bread like this before (usually different variations of sandwich bread). It is not sweet, more nutty and bitter. I love the texture. It stays moist for days. Next time I think I will try oatmeal on top.
  • star rating 01/07/2015
  • sewmartin from KAF Community
  • Baked this bread today wiith King Arthur's sourdough starter. It is excellent!!! Received the Starter yesterday and immediately begain the feeding process. Now I have my own starter in the fridge, but was amazed at what a difference King Arthur's starter made. I set an alarm, so I could do a during the night starter feeding. (lol) We live in a high-altitude climate, so I did add KA whole grain bread improver. Otherwise followed the recipe. Will definitely be making this again!
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