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Multigrain Sourdough Boule

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Multigrain Sourdough Boule Recipe Multigrain Sourdough Boule Recipe

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.

At a glance

Prep
Bake
Total
Yield
1 large round loaf
Nutrition information

Ingredients

Choose your measure:

Topping

Instructions

  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.
  9. 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.