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Seeded Multigrain Sourdough Bread

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

Author: Charlotte Rutledge

Seeded Multigrain Sourdough Bread Recipe

Our Harvest Grains Blends is one of those ingredients that we just can't seem to get enough of, particularly when it comes to sourdough. Studded with grains and seeds throughout, this loaf is the best of both worlds with its light, tender interior and crisp, crusty exterior. We know it will make you love Harvest Grains as much as we do.

At a glance

1 loaf


Choose your measure:




  1. In a medium bowl, stir together the boiling water, Harvest Grains Blend, and salt. Cover the mixture, and let it sit at room temperature overnight.
  2. The next day, combine the soaker with the remaining dough ingredients. Mix and knead — by hand, mixer, or bread machine — until you've made a soft dough.
  3. Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
  4. Gently fold the dough over a few times on a lightly greased work surface. Shape it into an 11" log, and place it into a hearth bread pan (see "tips," at left, for an alternative).
  5. Cover the loaf and let it rise until it's noticeably puffy, about 60 to 90 minutes.
  6. Preheat the oven to 425°F.
  7. Slash the top of the loaf several times to allow for expansion, using any pattern you like.
  8. Bake the bread for 20 minutes. Reduce the oven temperature to 350°F, and bake for 8 to 12 minutes longer, until the bread is golden brown and a digital thermometer inserted into the center registers 190°F.
  9. Remove the bread from the oven and turn it out onto a rack to cool. Store well-wrapped at room temperature for several days; freeze for longer storage.