The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Good recipe for a porridge-style multi-grain bread?

drdobg's picture

Good recipe for a porridge-style multi-grain bread?

Can anyone offer me a good recipe for a porridge-style recipe for a multi-grain bread?  I recall making one years ago using a 9-grain mix of flours and coarse grains and soaking overnight, then making the dough using this pseudo-starter and yeast.  I am unable to track down the original recipe or one like it.

Smita's picture

I've had good luck with the Multigrain Bread recipe from Epicurious:

Its online here:

(Update) Just remembered that the Whole Wheat Bread from Peter Reinhart's The Bread Baker's Apprentice also uses an overnight soaker.




drdobg's picture

Thanks.  I have the BBA "bible" and for some unknown reason this passed me by.  Thanks for pointing e in the right direction.

Kroha's picture

has many recipes that use overnight soakers, as well as yeasted or sourdough pre-ferment and yeast in final dough.    Multigrain Struan, especailly made with stone-ground flour, is a favorite with my family members (age range 3 to 56).  I also love Power Bread.  But there are many other lovely breads in that book.  They are all 100% whole wheat, and for many of them you can use any combination of grains you want.

Good luck!


drdobg's picture

Thanks so much for the advice.  PR is a prophet and I already feel I've memorized much of BBA.  I now suspect I'll have to get this book also.

MommaT's picture


I adore the multigrain bread in JH's Bread.

It has you set up a starter at the same time as the soaked grains, but I'm sure you could easily replace this with a poolish of similar hydration.   The final build is spiked with a teaspoon of yeast, so you always get a nice high rise out of this bread and the texture is great for "family" bread...sandwiches for the kids, etc.

I use Trader Joe's multigrain cereal (like oatmeal, but with lots of grains) or one of the bob's red mill multigrain porridge blends with great success.  I also use a little cornmeal in my porridge soaker.  

If you don't have the recipe, let me know.  It is called "Whole Wheat Multigrain" and is on p. 169 in my edition.

Good luck!


Debbe1's picture

I make this every week.

Rustic Sourdough Bread



1 cup Hi gluten flour

1/2 cup white wheat flour

1/2 cup rye flour

1/2 cup sourdough starter

1 - 1 1/4 cups water


Mix together, with a spoon, cover, and let stand for 4 to 6 hours



2 cups Hi gluten flour

2 teaspoons sea salt

2 teaspoons instant yeast

4 teaspoons sugar

3/4 –1 cup water


Mix together, with a spoon and then your hand, to form dough that pulls away from the bowl, but is still sticky.

Cover and let rise for 1 hour or until doubled.

Fold dough over, a couple of times, in the bowl with your hand.

Cover and let rise again for 45 minutes to 1 hour.

Dump dough on floured countertop and sprinke with more flour. Form a ball.  Divide dough into two pieces. You can refrigerate one now, in a plastic bag, to use later.

Gently, do not degass, form the other into a loaf, dust top with flour. Place on a piece of parchment paper sprinkled with cornmeal. Let rise, covered with a tea towel, until doubled, about 1 hour. One half hour, (30 minutes), before baking, preheat your oven, with a pizza stone, to 450 degrees. When ready to bake, deeply slash top with a serrated knife and slide the dough on the parchment paper onto your pizza stone. Set timer for 17 minutes; turn the oven down to 400 degrees and bake an additional 13 minutes. Remove from the oven.

Let cool on a rack, slide out the parchment paper as soon as the loaf is on the rack. Do not cut or wrap until fully cooled.

To bake the second loaf, remove from refrigerator, leave it in the bag for 30 minutes. Then proceed as above; it may need a longer rising time, about 1 hour and 30 minutes before baking.

I usually bake this bread as one large loaf, the timing is the same.

Multi Grain Bread: While making the preferment, add 1/3 –1/2 cup of 12 grain cereal. I buy it at When mixing the rest of the ingredients, add 1 tablespoon of lecithin, 1 tablespoon honey plus additional 1/2 teaspoon sea salt.