The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Wine Multi-grain Sweet Potato Sourdough

isand66's picture

White Wine Multi-grain Sweet Potato Sourdough

Here on Long Island, New York we have a ever-growing wine country on the East End of the Island.  My wife and I like to go visit a few different wineries and enjoy sampling the different varieties of wine available.  There is nothing more relaxing than to sit down with some good wine, cheese and bread and enjoy the cooler autumn air.

Last weekend we visited a few wineries we like after picking some pumpkins and it inspired me to try to incorporate one of the chardonnay from Mattebella vineyards into my next bake.

I decided to make a variation on my multi-grain soaker bread and also incorporated some roasted sweet potatoes in the mix along with freshly ground spelt flour and soft white wheat flour.

The soaker was made up of rolled oats, bulgur, millet and malted flakes.

I also decided to try being a little stylish with these loaves and used a snow flake cookie cutter to create an interesting effect.  On one loaf I brushed it with an egg white mixed with water and sprinkled on some chia seeds.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.


70 grams Rolled Oats

50 grams Bulgar Wheat

30 grams Millet

25 grams Malted Wheat Flakes

275 grams Boiling Water

Mix ingredients together in a bowl and cover.  Let rest for 30 minutes or longer until ready to use.

Drain the liquid before mixing in the final dough.  (Note: most of the liquid will get absorbed by the soaker ingredients which will help make this a fairly wet dough)

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

All of the Soaker from above with water drained

50 grams Rye Chops

141 Freshly Ground and Sifted Spelt Flour

50 grams Wheat Germ

225 European Style Flour from KAF (can substitute Bread Flour)

130 grams Freshly Ground Soft Wheat Flour

160 grams Roasted and Mashed Sweet Potatoes

14 grams Sea Salt or Table Salt

268 grams White Wine (I used a Dry Chardonnay)


Mix the flours with the wine and starter leaving 50 grams of wine for later in your mixer or by hand for 1 minute.    Let the dough autolyse for one hour in your bowl and make sure to cover it.  Next add in the salt, potatoes and the soaker with the balance of the wind and mix by hand for 2 minutes until everything is well incorporated.  Mix on speed #1 for 2 minutes and speed #2 for 2 minutes or by hand for 5 minutes.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for  2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  If you want to make the pattern on top, press your cookie cutter into the dough and place it good side up in a floured basket to rise.  When ready to bake, make an egg wash or use some milk and brush on to the top of the loaf you want to add seeds to.  Sprinkle the seeds on and then proceed to score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   The total baking time was around 45 minutes.  When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

Since there are so many different grains and flours in this bread the wine flavor is not very apparent. The final bread did come out very nice with a nice moist crumb and thick crust.  This is a hearty bread and if you don't like whole grains you will not like this one.  I just ate some for breakfast with some nice Havarti style cheese.

Please feel free to visit my other blog at for all my recipes.


dabrownman's picture

bread is another great concoction just perfect for the fall.  Wine, grapes, pumpkins gourds,  seeded, sweet potato hearty wine bread with snowflake decorations and unseen cheeses, really make for a great fall weekend.  Nicely done all around as usual Ian.   finally got below 100 F this week - so Fall has arrived.

isand66's picture

Thanks DA.  Appreciate the feedback.  This is an ice hearty fall bread for sure.  Needs some homemade stew!

It's only in the 50s today so you have a bit to go to catch up!

dabrownman's picture

in the dead of winter except at night!  I saw the first picture of your bread and though it was one of the weird pumpkins or gourds.  I thought you had used red wine.  Loved the pictures of the first great wine country in the USA.

isand66's picture

That would be pretty impressive if I could get my bread to look like that :).

It is very nice to have the LI wine country.  It's about a 25 minute or so drive out east and there are new one's popping up each season.  There's even a Vodka place that we have on our must visit list.

SylviaH's picture

Thank you for sharing your Fall baking and the beautiful fall photos couldn't be any nicer!  

The loaves look beautiful and hearty to enjoy with a wedge of cheese and bottle of wine on blustery fall afternoon.  The vineyard looks so pretty.  I live just a few miles from one, it's wonderful watching it change to fall colors, and the whole thing sparkles with foil bird chasers..looks amazing!  I especially like the scare crow too...  I had to save his photo, what a charmer..he makes me smile :)



isand66's picture

Thank you so much Sylvia for your kind words.

I so glad you enjoyed my photography.  I'm envious of you that you live so close to a vinyard.  I've been trying to grow my own grapes since I moved into my house almost 15 years ago.  To date I've harvested about 5 grapes :).  Seems the birds like to eat the flowers before they turn into the grapes!

Thanks again for your comments.


Janetcook's picture


This loaf looks very hearty.  Nice solid crumb and the shape with your snowflake cutter looks perfect for this type of loaf.

I just made Hanseata's (Karin) Linsenmanbrot today and it is of similar appearance though the cookie cutter I used was just a star....I like the looks of me ideas for Christmas loaves.

Thanks for the photos too.  The pumpkins look great against the grey skies.  Surprising to see green in a field this time of year.  Everything around here is brown due to out hot and dry summer.  Love the scarecrow too.  Looks like he has a friend that is sticking close :-)

Take Care,


isand66's picture

Thanks Janet.

I appreciate your comments.  Karin's bread I'm sure is excellent as well.

This was my first time trying to use a cookie cutter on a bread.  I put an egg wash over the snowflake to try and get the seeds to stick only on the snowflake for added dramatic effect.

I was just at Sur La table today and picked up a cat, bear and star-fish cutter.  Curious to see how those will come out on a bread.  I'm thinking I could spay some water or egg wash over the cut-out and dust with flour for a nice effect.

Anyway, I'm glad you enjoyed my post and photos and thanks again for your kind words.


Janetcook's picture

Sur La Table is a dangerous store :-)  I have spent more money there on kitchen toys tools then I care to admit.  I have spent my fair share on cookie cutters too but I found that the star works the best in how the dough rises through the cuts it makes.  I will be curious to see what you find.

Take Care,


PiPs's picture

Interesting additions .... The sweet potatoes contributed to the moist crumb with the soaker?

It looks really hearty .... perfect for toast and marmalade :)


isand66's picture

Thanks Phil.

I do think the sweet potatoes helped with the moist crumb, but what do I know :).

Appreciate the comments.


FlourChild's picture

Looks declicious!  Especially love the crumb.  And your trip around Long Island sounds wonderful, too.

Must confess- I know chia seeds are healthy and delicious, but when I saw them on the top of your loaf my first thought was, "if he were to set that in a window and water it, I wonder if it would turn into a sprout-headed chia pet?"  :)

isand66's picture

Thanks FlourChild for the comments.

You made me chuckle about the Chia Seeds....maybe I could get a cat shaped chia pet...:)