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Multigrain Raisin Sourdough

Author: Charlotte Bothe

Multigrain Raisin Sourdough Recipe

This rustic-style loaf features a gentle balance of tanginess from the sourdough, plus sweetness from the raisins. We like it for toast in particular, but slices of it also make super-tasty grilled cheese sandwiches, with the sweet raisins complementing just about any version of melted cheese there is.

At a glance

1 loaf.


Choose your measure:


  1. Mix and knead together all the ingredients except the raisins — by hand, mixer, or bread machine — to make a smooth dough. Add the raisins and knead until evenly incorporated.
  2. Keeping the dough in the mixing bowl or bread machine bucket, allow it to rise, covered, until it's doubled in size, about 90 minutes.
  3. Transfer the dough to a lightly greased surface, gently deflate it, and form it into a smooth 13" log.
  4. Place the log into the bottom of a lightly greased long covered baker, cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size.
  5. Just before putting the loaf into the oven, slash the top several times.
  6. Place the covered baker into a cold oven and set the oven temperature to 425°F. Bake the bread for 40 minutes, starting the timer when the bread goes into the oven.
  7. Remove the cover of the baker and bake for about 5 minutes longer, until the bread is golden brown and its internal temperature measures 190°F on a digital thermometer.
  8. Remove the bread from the pan, and allow it to cool on a rack.
  9. Store bread at room temperature for up to three days, or freeze for longer storage.