Craving a wholesome, hearty loaf? This Multigrain Sourdough Boule is your answer for delicious, Healthy Bread Recipes. You’ll create a beautifully crusty, chewy bread packed with good-for-you grains.
Key Ingredients & Substitutions:
- Active Sourdough Starter: Ensure it’s bubbly and ready. No direct substitute for true sourdough flavor.
- Whole Wheat Flour: Adds depth and nutrition. You can use a portion of bread flour for a lighter crumb.
- Various Grains: Rolled oats, flax seeds, sunflower seeds. Feel free to swap with other favorites like poppy seeds or sesame seeds.
- Warm Water: Essential for activating the starter and hydrating the dough.
- Salt: Enhances flavor. Use fine sea salt.
Ingredients:
- 100g active sourdough starter
- 300g warm water (around 90-95°F / 32-35°C)
- 200g whole wheat flour
- 200g bread flour (or all-purpose flour for a softer crumb)
- 50g mixed grains (e.g., 20g rolled oats, 15g flax seeds, 15g sunflower seeds)
- 10g fine sea salt
How Much Time Will You Need?
- Total Time: Approximately 18-24 hours (includes bulk fermentation and proofing)
- Prep Time: 30 minutes active
- Cook Time: 40-45 minutes
- Servings: 1 boule (about 12 slices)
- Tools Needed: Large mixing bowl, kitchen scale, dough scraper, proofing basket (banneton), Dutch oven.
Step-by-Step Instructions:
1. Mix Your Starter and Water
In a large bowl, combine your active sourdough starter with the warm water. Stir until the starter is mostly dissolved. This creates the foundation for your Healthy Bread Recipes.
2. Add Flours and Grains
Add the whole wheat flour, bread flour, and mixed grains to the bowl. Mix everything until no dry flour remains and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
3. Incorporate the Salt
Sprinkle the salt over the dough. Gently knead the dough in the bowl for a few minutes to fully incorporate the salt. The dough will become smoother.
4. Perform Stretch and Folds
Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes. With wet hands, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until you’ve gone all the way around. This builds strength in your multigrain sourdough.
5. Bulk Fermentation
After the stretch and folds, cover the bowl and let the dough bulk ferment at room temperature (around 70-75°F / 21-24°C) for 6-10 hours, or until it has increased in volume by about 50-75% and looks bubbly. This is crucial for flavor development in your Healthy Bread Recipes.
6. Shape the Boule
Gently turn the dough out onto a lightly floured surface. Shape it into a tight round boule. You can find many helpful videos online for shaping techniques.
7. Cold Proof
Carefully transfer the shaped dough, seam-side up, into a floured proofing basket. Cover it with a clean towel or plastic wrap and refrigerate for 12-18 hours. This slow proof develops a deeper flavor and makes the dough easier to handle.
8. Preheat Oven and Dutch Oven
The next day, preheat your oven to 450°F (232°C) with your Dutch oven inside for at least 30 minutes. This ensures a hot, even bake for your multigrain sourdough.
9. Score and Bake
Carefully remove the hot Dutch oven. Gently invert your dough into the hot Dutch oven. Score the top of the boule with a sharp knife or razor blade. Cover and bake for 30 minutes.
10. Finish Baking
Remove the lid from the Dutch oven and continue baking for another 10-15 minutes, or until the crust is deeply golden brown. This creates a beautiful, crispy crust.
11. Cool Completely
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack for at least 1-2 hours before slicing. Slicing too early can result in a gummy texture. Enjoy your homemade Healthy Bread Recipes!
Variation Ideas:
- Herb Infusion: Add 1-2 tablespoons of dried rosemary or thyme during the initial mix.
- Nutty Crunch: Incorporate chopped walnuts or pecans with the other grains for added texture.
- Seed Topping: Before the cold proof, mist the top of the shaped dough with water and sprinkle generously with extra sunflower or sesame seeds.
- Sweeter Touch: A tablespoon of honey or maple syrup can be added with the water for a slightly sweeter loaf, still within the Healthy Bread Recipes category.
Storage Instructions:
Once completely cool, store your Multigrain Sourdough Boule in a breathable bread bag or wrapped in a clean kitchen towel at room temperature for 3-4 days. For longer storage, slice the cooled bread and freeze the slices in an airtight bag for up to 3 months. Toast frozen slices directly for quick enjoyment.
Frequently Asked Questions (FAQ):
Q: My starter isn’t very active, what should I do?
A: Feed your starter consistently for a few days, at least twice a day, until it doubles in size predictably after feeding.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour, but your loaf might have a slightly less chewy texture.
Q: Why do I need a Dutch oven?
A: A Dutch oven traps steam, creating a moist environment that helps the bread rise beautifully and develop a crisp crust.
Q: How do I know if my dough has bulk fermented enough?
A: The dough should have increased in volume by about 50-75%, look bubbly, and pass the “jiggle test” when you gently shake the bowl.
Q: Can I skip the cold proof?
A: While possible, the cold proof significantly enhances flavor and makes the dough much easier to handle and score.
Q: My crust isn’t very crispy. What went wrong?
A: Ensure your oven and Dutch oven are fully preheated, and allow adequate baking time with the lid off to achieve a dark, crispy crust.
