Multigrain Sourdough Sandwich Bread Recipe

A cozy scene of two slices of buttered multigrain sourdough bread on a white plate, with a sliced loaf of bread and wheat stalks in the background.

5 from 2 votes

Multigrain Sourdough Sandwich Bread Recipe

This Multigrain Sourdough Sandwich Bread recipe is the perfect balance of hearty, wholesome grains and the light, tangy flavor of sourdough. Whether you're crafting the ultimate sandwich or toasting up the perfect slice with butter, this bread delivers texture and flavor in every bite. With a golden crust and a soft, chewy crumb, it’s a healthy and delicious way to elevate your everyday meals.

Cook Time30

Additional Time7

Total Time7 30

Course: Sourdough

Cuisine: American

Servings: x 1 lb. loaves

Calories: 111kcal

Author: Emily Rider

Ingredients

1 cup 250g active sourdough starter
¾ cup 180g water
½ cup 125g Whole Milk (110 degrees)
⅓ cup 73g sunflower oil
⅓ cup 107g maple syrup
2 tsp. 12g salt
1 large egg 50g
4 ½ cups 540g freshly milled flour (using half hard red and half hard white wheat berries makes the best multigrain bread)

Instructions

Mix the Wet Ingredients: in a large mixing bowl, combine the sourdough starter, sunflower oil, water, milk(warm), maple syrup, and egg(room temp). Slowly mix until well incorporated.
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.
Rest the Dough: Cover the mixing bowl and let the dough rest for 30 minutes.
Perform Stretch and Folds: After the initial rest, perform 4 sets of stretch and folds every 30-45 minutes. Be sure to cover the bowl in between each set. The dough will be stiff due to the whole wheat flour.
Bulk Fermentation: Once you’ve completed the stretch and folds, cover the dough and let it bulk ferment on the counter for 4-6 hours.
Optional Overnight Rest: After the bulk fermentation, you can either proceed to the next step or refrigerate the dough overnight.
Prepare for Shaping: If the dough was refrigerated, allow it to come to room temperature. Then, take the dough out of the lightly oiled bowl and divide it into two equal halves.
Shape the Dough: Shape each half into rectangle logs and place them into your greased loaf pans.
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.
Preheat the Oven: Preheat your oven to 350°F.
Bake the Bread: Bake the loaves for 25-45 minutes, or until the bread is lightly golden brown.
Cool and Slice: Let the bread cool on a cooling rack for 1 hour before slicing into sandwich-sized pieces. Enjoy!

Notes

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.

Nutrition