Description
Hearty and rustic sourdough multigrain bread with whole grains, seeds, and natural fermentation.
Ingredients
400g bread flour
100g whole spelt flour
50g rye flour
75g rolled oats (soaked)
25g flaxseeds (soaked)
100g active sourdough starter
375g water
10g salt
Instructions
1. Mix flours, soaked oats and flax, and water. Let rest 1 hour (autolyse).
2. Add sourdough starter and salt. Mix until combined.
3. Perform 3–4 stretch and folds over 4 hours of bulk fermentation.
4. Shape dough and place in floured banneton. Cover and refrigerate overnight.
5. Preheat Dutch oven to 475°F. Bake covered for 20 minutes, then uncovered for 20–25 more.
6. Cool on wire rack before slicing.
Notes
Soak oats and flax in warm water 1–2 hours before mixing.
Optional: Add sunflower seeds or sesame for extra crunch.
Use rice flour to dust your proofing basket to avoid sticking.
- Prep Time: 14 hours (includes overnight proof)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic