The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multigrain Sourdough

CB85's picture

Multigrain Sourdough

I am just so pleased with this bread, so I had to share. It is the Vermont Sourdough recipe, only I switched it up a little. I used spelt for the starter, and added semolina, rye, and spelt to the mix in the final dough. I probably would leave out the semolina next time, but maybe not. I also added 1 1/2 oz oats, sunflower seeds, and pumpkin seeds. And a little extra water after I mixed it up and it was a little stiff. About 1 1/2 oz. I haven't sliced this particular batch yet, but I made it yesterday too and the dough performed pretty much the same so this is what I assume the crumb will look like, as this is yesterday's loaf. :

I like the taste and texture of the bread. I have never baked with seeds before so I was surprised how strong their flavor was in the loaf. I will always love white bread best, but variety is the spice of life. heh. For some reason I have an urge to add golden raisins or dried apricots to this, but I will resist for now. Anyway, I am so excited that reading this site and all my books has finally helped me improve a bit!


Song Of The Baker's picture
Song Of The Baker

Nice twist on the Vermont formula.  One of my faves.  I try to sneak in some spelt where ever I can so this would be a variation I would give a try.  Care to share the formula if you have it?


CB85's picture

Sure, I would love to share the formula. This is what I did: :)

Liquid Levain build:

4.8 oz spelt flour (I used Bob's red mill)

6oz water

1 oz thin starter

Mix, cover and set at room temp. 12  hours.


Final build

10.8 oz Liquid Levain build

14.8 oz The dough was too dry in the mixer so I added some, but I didn't weigh it. Both times it has been 1-1 1/2 oz.

1 lb bread flour

4 oz light rye flour

4 oz semolina (I think another substitution might be better)

3.2 oz spelt flour

1.5 oz whole oats  (uncooked)

1.5 oz sunflower seeds, raw

1.5 oz pumpkin seeds, raw

.5 oz salt

I considered roasting the seeds a bit, but didn't because I saw recipes with it done both ways. But I think I will try it next time, just to see.

I mixed everything, including the seeds, in a stand mixer and did about a 20 minute autolyse.  I only kneaded it in the mixer for about 3-4 minutes, but during the bulk proof I did 4 stretch and folds. The bulk proof lasted 2 1/2 hours at 76 degrees. Then I shaped the loaves, put them in baskets,  left them in the counter for 40 minutes, and then put them in the refrigerator  for 17 hours. I baked them straight out of the fridge, on a stone, at 480 for about the first fifteen minutes (with steam), then 450 for the rest, about 20-  25 more minutes.


dabrownman's picture

It sure looks like it baked well right out of the oven.  I don't seem to have much luck doing it that way but maybe I should try it again after seeing how well it worked for you.  So is there much sour taste in this bread?  The other thing I like with oats to round out the flavor in multi-grain breads is a little potato flakes or baked potato.  i don't know why but the oats and potato really make a big taste difference.

We like this bread a lot.  Nice baking.

CB85's picture

The one thing I really like about baking it out of the fridge, is that it is much easier for me to score the bread. Scoring is usually a big challenge for me, but the multi grain was actually easier.

The bread is really not very sour at all. I am not very successful at making sour breads despite increasing the proofing times.

Potato flakes is an interesting idea for next time I make this bread...about how much would you use? 

Do people usually cook the oats before adding them? I did not....

dabrownman's picture

a flour in a coffee grinder and add them to the autolyse.  We usually put in about about the same amount of oats and potato flakes ....around an ounce or 1 1/2 ounces in your case.  i can't get any sour out of white liquid starters either.  I'm going to bake out of the fridge then next time and see if i can get it to work better.

CB85's picture

Of grinding the oats first! I'm totally trying that next round!

evonlim's picture

Looks like a nice chewy tasty one... I do bake straight out from the fridge as well.


CB85's picture