This Multigrain Sourdough Bread is a baker’s dream, yielding a loaf with a beautifully blistered, deep golden crust and an incredibly soft, airy crumb packed with nutty, toasted grains. Utilizing a cold fermentation process allows the wild yeast to fully develop complex, tangy flavor notes while ensuring the dough remains strong and easy to shape.
Whether sliced thick for morning avocado toast or served alongside a steaming bowl of homemade soup, this artisan bread is as nourishing as it is delicious.
Ingredients
The Levain (Pre-Ferment)
The Main Dough
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350g White Bread Flour
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100g Whole Wheat Flour
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325g Warm Water (divided into 300g and 25g)
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100g Multigrain Seed Mix (flaxseeds, sesame seeds, sunflower seeds, and rolled oats)
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10g Fine Sea Salt
