Multigrain Sandwich Bread

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Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal KneadingDon’t you just feel healthier saying the word “multigrain”? You are going to love the texture and taste of this feel-good sourdough. What makes it unique is the addition of coconut oil, which brings out all the natural nutty flavors and gives the bread a warm, wonderful aroma. This multigrain makes the best toast, too, with almond butter, sliced banana, and a drizzle of orange-blossom honey.

About the Dough: Multigrains must be soaked prior to using; otherwise, they will rob all of the moisture in your dough. Because of this, this sourdough might need a few extra minutes of baking time. However, in return, your loaf will stay fresh for longer. Also worth noting: Use a touch of oil to coat your work surface when shaping the dough. This technique can be used in lieu of flour for sticky doughs, like this one.

  • Yield: 1 Loaf


  • ¼ cup (50 g) bubbly, active starter
  • 1¼ cups (300 g) warm water
  • 1 tbsp (20 g) honey
  • 3 tbsp (45 g) melted coconut oil, plus more for coating
  • 0.33 cup plus 1 tbsp (50 g) whole wheat flour
  • 3¾ cups (450 g) bread flour
  • 1½ tsp (9 g) fine sea salt
  • ½ cup (70 g) Harvest Grains Blend or 10-grain hot cereal
  • 1 cup (240 g) hot water
  • Small handful of rolled oats, for topping the loaf
How to Make It
  1. A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
  2. Make the dough
  3. In a large bowl, whisk the starter, water, honey and oil together with a fork. Add the flours and salt. Combine to form a rough dough, then mix by hand to fully incorporate the flour. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference.
  4. Meanwhile, add the multigrains to a bowl and cover with 240 grams (1 cup) of hot water. Allow to soak while the dough is resting. Drain well before using.
  5. Add the multigrains
  6. Add the grains to the bowl. Gently knead the dough to incorporate, about 1 minute. The dough will feel wet and slippery at first, but it will become easier to work with as you continue to move it around.
  7. Bulk rise
  8. Cover the bowl with a damp towel and let rise at room temperature until double in size. This will take about 6 to 8 hours at 70°F (21°C).
  9. Shape
  10. Remove the dough onto a lightly oiled surface. Press your fingertips into the dough just a few times to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Let rest for 5 to 10 minutes. Meanwhile, lightly coat a 9 × 5-inch (23 × 13-cm) loaf pan with coconut oil. Gently cup the dough and pull it toward you to tighten its shape. Place into your loaf pan, seam side down.
  11. Second rise
  12. Cover the dough, and let rest until it has risen to about 1 inch (2.5 cm) above the rim of the pan, about 1 to 2 hours, depending on temperature.
  13. Preheat your oven to 450°F (230°C). Lightly brush the dough with water and sprinkle with the oats to coat.
  14. Bake
  15. Place the dough on the center rack, and reduce the heat to 400°F (200°C). Bake for about 50 to 60 minutes. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
  16. The moisture from the soaked grains will keep this loaf fresh for 2 to 3 days. Store at room temperature in a plastic bag to maximize freshness.

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