Multigrain Sourdough Bread Recipe | Freshly Milled Flour

This soft and wholesome freshly milled flour sourdough sandwich bread recipe is packed with flavor and nutrients, making it a must-try for any home baker. Made with freshly milled hard red and hard white whole wheat flour. This bread recipe is a keeper!

The addition of an active sourdough starter boosts probiotic goodness, giving this multigrain loaf a delightful texture and rich sourdough flavor.

Perfect for breakfast, sandwiches, or enjoying warm with butter and a drizzle of honey, this bread is both nutritious and satisfying.

Ruby Ann and I have been making this recipe for over 12 years in our cozy cottage kitchen, tweaking it to perfection.

The secret to a perfect loaf is allowing the dough rise time to develop those flavors while creating a soft texture inside and a golden brown crust.

Don’t worry if it’s your first time baking – this recipe is simple, and you can substitute with ingredients like all-purpose flour if needed.

Why You Will Love This Multigrain Sourdough Sandwich Bread (freshly milled or pre-bought flour) Recipe

Nutritious and Delicious: Made with whole wheat, sourdough, and simple ingredients, this bread is both healthy and full of flavor.

Versatile Flour Options: Whether you’re using freshly milled flour, all-purpose flour, or a mix of whole grains, this bread adapts well to whatever you have on hand. You can even add in sunflower seeds, flax seeds, and sesame seeds.

Simple Process: Even if you’re new to sourdough, this recipe walks you through every step, from mixing the wet dough to shaping the perfect loaf.

Great for Sandwiches or Toast: The texture makes it ideal for sandwiches, breakfast toast, or simply enjoying with butter.

Tips for Making Multigrain Sourdough Bread

• Use a kitchen scale for accuracy when measuring ingredients to ensure consistency.
• Refrigerate the dough overnight for the best flavor development and easier handling the next morning.
• Pay attention to the rise time: Be patient and let the dough double in size before baking for a good rise.
• Shape the dough on a lightly floured surface: This prevents sticking and helps create a smooth, even loaf.
• Cover the dough with a damp towel during proofing to avoid drying out the top.
• Use a bench scraper when shaping the dough for easier handling.
• Bake in a hot Dutch oven or cast iron pan for the best crust. But we use an open bake using loaf pans with great success.

FAQ

What ingredients are used in this multigrain sourdough bread?

This bread is made with whole wheat flour, sourdough starter, sunflower oil, maple syrup, egg, salt, and water.

Can I make this recipe gluten-free?

This recipe is not gluten-free, but you can try using a gluten-free sourdough starter and flour alternatives. The texture will vary.

How do I store the bread?

Store your bread in a plastic bag or airtight container at room temperature for 2-3 days, or freeze it for longer storage.

Tools you may need

Measuring Cups and Spoons

2 Loaf Pans

Bench Scraper

Large mixing bowl

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Ingredients you will need

Whole wheat flour: Provides fiber and a hearty texture. Using hard red and hard white wheat berries is the best multigrain combination.

Sourdough starter: Adds natural yeast and tangy flavor to the bread.

Sunflower oil: Adds moisture and richness.

Milk: Add softness to the bread

Water: Helps to create a soft, enriched dough.

Egg: Help Keep bread soft and also helps it to rise.

Maple Syrup: Adds a touch of sweetness to the bread and help feed the starter.

Salt: Adds flavor.

How To Make Multigrain Sourdough Sandwich Bread (freshly milled)

Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine the sourdough starter, sunflower oil, water(warm), milk(warm milk), maple syrup, and egg(room temp). Slowly mix until well incorporated.

Step 2: Add Dry Ingredients
Using a Danish whisk, gradually add the dry ingredients to the wet mixture, creating a shaggy bread dough. Start with liquids and end with the flour.

Step 3: Rest the Dough
Cover the mixing bowl and let the dough rest for 30 minutes.

Step 4: Perform Stretch and Folds
After the initial rest, perform 4 sets of stretch and folds every 30-45 minutes. Make sure to cover the bowl in between each set. The dough will be stiff due to the whole wheat flour.

Step 5: Bulk Fermentation
Once you complete the stretch and folds, cover the dough and let it bulk ferment on the counter for 4-6 hours.

Step 6: Optional Overnight Rest
After the bulk fermentation, you can either proceed to the next step or refrigerate the dough overnight.

Step 7: Prepare for Shaping
If you refrigerated the dough, allow it to come to room temperature. Then, take the dough out of the lightly oiled bowl and divide it into two equal halves.

Step 8: Shape the Dough
Shape each half into rectangle logs and place them into your greased loaf pans.

Step 9: Second Rise
Cover each loaf pan with plastic wrap and let the dough rise until it reaches 1-2 inches above the pan’s edge.

Step 10: Preheat the Oven
Preheat your oven to 350°F.

Step 11: Bake the Bread
Bake the loaves for 25-45 minutes, or until the bread is lightly golden brown.

Step 12: Cool and Slice
Once baked, let the bread cool on a cooling rack for 1 hour. After cooling, slice into sandwich-sized pieces and enjoy!

Storage Ideas for Multigrain Sourdough Sandwich Bread

• You can store your multigrain sourdough sandwich bread at room temperature for 2-3 days.
• If you want to keep it fresh for longer, you can freeze it. Slice the bread and place parchment paper between the slices to prevent sticking. Then, store the slices in a freezer-safe bag or container.
• When you’re ready to enjoy it, just thaw the desired number of slices at room temperature or in the toaster.

Discover more of our mouthwatering sourdough recipes; check out our:

• NO Fail Sourdough Starter (how to make + video)
• Sourdough Pumpkin Pie Spice French Toast Recipe
• Sourdough Discard Pumpkin Muffins
• Sourdough Cinnamon Rolls
• Sourdough Apple Fritters Recipe (discard or starter)

If you make this Multigrain Sourdough Sandwich Bread (freshly milled), we would greatly appreciate you tagging us @themoderndaycottage on Instagram and leaving a comment below. Also, be sure to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy baking!