Seeded Multigrain Sourdough Sandwich Bread

Seeded Multigrain Sourdough Sandwich Bread

This seeded multigrain sourdough sandwich bread will soon be your new favorite.

It’s healthy, hearty and delicious!

I like to grind organic wheat berries in my Mockmill100.

This gives wonderful flavor and added nutrition to the bread.

If you don’t have a grain mill this recipe can also be made with pre-ground flour.

You can use a variety of flours and it will always turn out wonderful thanks to the ratios of water used in the recipe. If you prefer spelt more than kamut or rye flour go ahead a substitute it in. If you want a somewhat fluffy loaf make sure that bread flour equals about half of the flour in your recipe though.

My favorite blend lately has been hard white wheat berries, Kamut, Einkorn and sometimes Rye along with about 50% bread flour.

I’ve also been adding in some high fiber wheat flour from Flourish on Amazon and the results have been wonderful.

This Kamut flour from Modern Mountain is amazing!

The recipe is very versatile and could technically be considered vegan because it uses olive oil instead of butter. You could also replace the honey with maple syrup if you’re opposed to it.

If you don’t have a sourdough starter or any of these instructions confuse you, I offer an online Beginner’s Sourdough Workshop that will teach you everything you need to know about sourdough baking. It also includes some of my 230+ year starter from San Francisco!

One important factor when making this bread is to include a method called tangzhong.

The tangzhong method is cooking a small portion of flour and water before adding it to your recipe. This helps the bread to hold moisture and preserve freshness. 

One loaf multigrain seeded sourdough

Total flour = 500g flour (100%)

You can mix and match these to find what you like best just make sure your total flour weight is 500g.

Whole wheat flour 125 g (25-%)

Bread flour  125g total (25%)

(15g for tangzhong and 110g for bread)

High fiber flour (or just use more bread flour here) 100g (20%)

Kamut 75g (15%)

Rye or Einkorn  75g (15%)

Recipe:

500g mixed flours (100%)

100g starter (20%)

10g salt (2%)

20g  oil( 4%)

50g honey or maple syrup (10%)

375g total =75% water

(75g water for tangzhong and 300g water for bread )

Seeds: Use whatever seeds you like but these ratios do taste delicious.

chia 10g

flax 10g

oats 20g

sunflower 20g

pepitas 20g

sesame 5g

poppy 5g 

Instructions:

How to feed your starter

Mix the levain/starter ingredients(15 grams sourdough starter, 75 grams water, 75 grams bread flour ) together in a jar. Cover and set on your counter for overnight or about 10-12 hours until more than doubled and bubbly.

Once the levain has peaked(risen to its full potential)mix dough making tangzhong, a flour and water paste

The Tangzhong Method

In a saucepan :

Mix 15g bread flour with 75g water and whisk until evenly combined then turn heat on and continue whisking until a a thick paste is formed this usually takes less than a minute. Let the mixture cool and add it to your recipe.

making tangzhong, a flour and water paste

Mixing your dough by hand

Add all liquid ingredients to a bowl. Using a Danish dough whisk or wooden spoon mix well then add everything else except the seeds.

mixing seeded multigrain Sourdough by hand

Mix until no dry flour remains then cover and let rest 30 min then add seeds and knead them until well combined.

seeded sourdough

Do two stretch and folds then let rise until double during bulk fermentation. At 80° F it should take about 4 -5 hours.

seeded sourdough

After it has doubled in size place covered bowl of dough into the fridge overnight or up to two days.

Note: You can skip the overnight proof and go right ahead with the shaping and second rise to bake on the same day.

seeded sourdough in a loaf pan ready to riseThe next day dump the dough out onto a floured surface. Roll it out into a log shape and place seamed side down into an oiled bread pan. I used a large 9.5x6x3 bread pan for this recipe. You can mist the dough with water and dust with more seeds if you like .

Place covered pan in a warm area.

Let rise until doubled in size and the dough reaches the top of the loaf pan.

These pullman pans  bake beautiful sandwich bread too!

Baking your seeded multigrain

sourdough sandwich bread

rising unbaked baked seeded sourdough

Preheat oven to 425 °F bake for 10 min then drop the temperature to 375 °F and bake for 25-30 min or until the bread reaches and internal temp of 195-200°F.

Cool on a wire rack for 10 minutes before removing from the pan and let the loaf cool completely for at least an hour.

Storing your sourdough bread:

After your bread has completely cooled it can be kept on your counter in a plastic bread bag or ziploc for 2-3 days. Then move it to the fridge for up to a month or freeze for up to a year.

It makes the most wonderful toast!

seeded sourdough egg sandwich

Seeded Multigrain Sourdough Sandwich Bread

How to use a stand mixer to make seeded sourdough.

Stand Mixer Instructions:

Add the flours and water to the bowl of a stand mixer fitted with the paddle attachment. Mix the dough on low speed for 1 min until all of the flour hydrates. Let rest 10 minutes. Next change to the dough hook and add the rest of the ingredients(including tangzhong) except for the seeds. Mix on medium speed until everything is evenly combined  then let dough rest covered for 30 mins.

Next add seeds and mix with the dough hook or by hand.

Let dough rest for another 30 mins.

Do more two stretch and folds every 30 mins then let dough rest until doubled in size during bulk fermentation.

baked seeded sourdough At 80 degrees it should take about 4-5 hours.

Follow instructions from above to finish the bread.

I hope you enjoy this wonderful healthy bread as much as we do!

If you loved this recipe here is another delicious sourdough sandwich bread recipe.

 

seeded sourdough in a loaf pan risen

Seeded Multigrain Sourdough Sandwich Bread

This seeded multigrain sourdough sandwich bread will soon be your new favorite. It's healthy hearty and delicious!
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

  • loaf pan I used a large 9.5x6x3 bread pan for this recipe.
  • mixing bowl
  • sourdough starter

Ingredients
  

  • 125 g Whole wheat flour 25%
  • 125 g bread flour 25%(15g tangzhong,110g making dough)
  • 75 g Kamut 15%
  • 75 g Einkorn, Rye or Spelt 15%
  • 100 g High fiber flour (Flourish brand on amazon) 20%
  • 100 g Active Starter 20%
  • 10 g Salt 2%
  • 20 g Olive Oil or Butter 4%
  • 50 g Honey or Maple Syrup 10%
  • 375 g Water 75% (75g tangzhong 300g making dough)
  • Chia 10g Flax 10g Oats 20g Sunflower Seeds 20g Sesame Seeds 5g Poppy seeds 5g Pepitas 20g Feel free to use your favorite nuts and seeds

Instructions
 

  • Instructions: Mix the levain/starter ingredients(15 grams sourdough starter, 75 grams water, 75 grams bread flour ) together in a jar. Cover and set on your counter for overnight or about 10-12 hours until more than doubled and bubbly.
  • Once the levain/starter has peaked(risen to its full potential) mix the dough.
  • Tangzhong Method: for added moisture and freshness
    In a saucepan :
    Mix 15g bread flour with 75g water and whisk until evenly combined then turn heat on and continue whisking until a a thick paste is formed this usually takes less than a minute. Let the mixture cool and add it to your recipe.
  • Mixing by hand :
    Add all liquid ingredients to a bowl using a Danish dough whisk or wooden spoon. Mix well then add everything else except the seeds. Mix until no dry flour remains cover and let rest 30 min then add seeds. Do two stretch and folds then let rise until double during bulk fermentation.
    Note: The total bread flour weight is 125g. You will use 15g for the tangzhong and 110g when mixing the bread. The total water is 375g. You will use 75g for tangzhong and 300g when mixing the bread. At 80 degrees it should take about 4-5 hours. After it has doubled in size
  • Cover and refrigerate dough overnight or up to two days.
  • Note: You can skip the overnight proof and go right ahead to the shaping and second rise to bake on the same day.
     
  • Baking day : Dust dough with flour and dump out on the counter
  • Roll into a log shape and place seemed side down in an oiled bread pan. You can mist the dough with water and dust with more seeds if you like.
  • Place in a warm area and let rise until doubled in size and the dough reaches the top of the loaf pan. I used a large 9.5x6x3 bread pan for this recipe.
  • Baking: Preheat oven to 425 ° F bake for 10 min then drop the temp to 375 ° F for 25-30 min or until the bread reaches an internal temp of 195-200° F
  • Cool on a wire rack for 10 minutes before removing from the pan and let the loaf cool completely for at least an hour. Enjoy!
  • Stand Mixer Instructions:
    Add the flours and water to the bowl of a stand mixer fitted with the paddle attachment. Mix the dough on low speed for 1 min until all of the flour hydrates. Let rest 10 minutes. Next change to the dough hook and add the rest of the ingredients(including tangzhong) except for the seeds mix on medium speed until everything is mixed evenly then let dough rest covered for 30 mins. Next add seeds and mix with the dough hook or by hand. Let dough rest for another 30 mins. Do more two stretch and folds every 30 mins then let dough rest until doubled in size during bulk fermentation. At 80 degrees it should take about 4-5 hours. Follow instructions from above to finish the bread.
  • Storing your sourdough bread:
    After your bread has completely cooled it can be kept on your counter in a plastic bread bag or ziploc  for 2-3 days then moved to the fridge for up to a month and frozen for up to a year.
    It makes the most wonderful toast!
Keyword bread, heartybread, multigrain sourodugh, sandwhich bread, seeded sourdough, sourdough bread, whole grain bread, whole grain sourdough sandwich bread