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Sourdough multigrain bread with seeded crust

Sourdough Multigrain Bread with Seeded Crust

Christina
This is an easy no knead sourdough bread made with a combination of rye, whole wheat and white flours and has a crusty seeded exterior. Recipe makes on large loaf of bread.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 8 hours
Course Appetizer, bread, Breakfast, lunch
Cuisine American
Servings 1 Loaf

Equipment

  • 4 Liter food container (or bowl)
  • Cover for container (or plastic wrap)
  • Digital Metric Scale
  • Bowl scraper
  • Banneton (or other proofing dish)
  • Dutch Oven

Ingredients
  

  • 100 grams Sourdough Starter 50% hydration
  • 400 grams Warm Tap Water
  • 375 grams White Bread Flour
  • 25 grams Rye Flour
  • 100 grams Whole Wheat Flour
  • 11 grams Sea Salt
  • 2 tsp Poppy Seeds
  • 2 tsp Sesame Seeds
  • 2 tsp Flax Seeds
  • 2 tsp Chia Seeds

Instructions
 

  • Measuring & Mixing
  • Using a digital scale set to metric, measure 100g sourdough starter into a minimum 3 liter food grade container or large bowl.
    Sourdough Starter
  • Using a scale, measure 400 g warm (not hot) water. Add water to starter. Mix well to create a milky slurry.
    Milky slurry mix of sourdough starter and water
  • Using a scale, measure flours. In a separate bowl, mix flours together. Then add flours to the slurry. Mix until no dry flour remains.
  • Cover container tightly, set aside to rest for 20-30 minutes so flour will autolyze.
  • Using a scale, measure 11 grams of sea salt. Sprinkle sea salt over the autolyzed flour and water mixture.
    Sprinkle dough with salt and yeast
  • Cut through the mixture three times by squeezing two fingertips together (like you are forming the "okay" symbol). Next, grab a small portion of dough from one side and pull dough up, then fold the dough down over itself. Be careful not to pull too much as dough will tear. Rotate the container a quarter turn and repeat. Do this a total of four times. After the final fold flip the dough over so folds are tucked below dough mass.
    HINT! Wet hands slightly before you work the dough. This is a sticky mess, so do your best and don't worry, as the dough will come together over the next few folds.
    Using two fingers, pinch the salt through the dough
  • Replace the cover and allow dough mixture to rest for 10 minutes.
  • Meanwhile, measure and mix seeds together, set aside.
  • Folding
  • This recipe requires four folds over the next 2-3 hours. After the 10 minute rest, perform the first fold.
  • Remove cover. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this a total of eight times while turning the container clockwise (no cutting this time). After the final fold, turn the dough over in the container so folds are tucked below the dough mass.
    HINT! When pulling and stretching, be careful not to tear the dough. It will not stretch very far during the first fold, but do not worry, you will do this three more times, each time the dough will stretch further. This process produces a loose round that tightens with each additional fold
    Pull dough up and fold over itself
  • Replace cover and allow dough to relax 30 minutes.
  • Remove cover. The dough will have relaxed. Perform the second fold. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this eight times while turning the container clockwise after each stretch and fold. After the final fold, turn the dough over in the container so folds are tucked under creating a round shape. Repeat this process two more times at 30 minute intervals.
    Folds before flipping
  • Bulk Fermentation (First Rise)
  • After the fourth fold, cover the dough, allow it to complete the first rise in a warm place. Be patient! This will take between 4-8 hours depending on the temperature where dough rests and how active is your starter. Dough must double in size before moving on to the next step!
    HINT: Using a clear container allows you to easily see the progression of the rise. After the fourth fold, mark the container at the point where the doubled bread will rise; I use either a marker or an elastic around the container to indicate this point.
    Bulk Fermentation Completed when Dough is Doubled
  • Shaping
  • When dough has doubled in size it will be lofty with good structure, bubbles on top and inside. Flour a work surface.
  • Prepare the banneton (if using) by sprinkling the bottom with the seeds mix. Set aside.
  • Turn dough out carefully onto a floured work surface so as not to lose too much of the gas structure. Use the bowl scraper to coax the sticky dough out of the container. Set container aside.
  • Pull each of the four corners of the dough towards the center to form a loose ball.
    Pull sides of dough to center of round
  • Flip the dough ball over so the folds are now on the bottom.
  • Cup hands around the rear of the round shape and drag the dough towards you on the work surface. Turn the dough a quarter of a turn. Gently pick the dough up and place it further away from you again. Repeat four times or as many times as it takes to create a tightly rounded dough ball.
    HINT: You will need a little friction to drag the dough ball to tighten it into a round. If there is no friction, clear the work surface of the majority of flour and try again.
    Shaping a Dough Ball
  • Once you have a tight dough ball, flour the top of the dough ball. Pick it up by gently sliding cupped hands under either side of the ball.
  • Lay the ball into the banneton on top of the seeds. Turn the ball around to cover the bottom evenly with seeds. Cover the banneton with plastic wrap, a plastic bag, or a linen towel.
  • Proofing (Second Rise)
  • Set the banneton in a warm place to proof. Allow the dough ball to rise until it has relaxed and doubled in size. This may take 30 minutes to 2 hours, depending on the room temperature.
    HINT: Or place the bread to proof in the refrigerator for 6-8 hours or overnight creating more sour flavor).
  • Baking
  • Approximately 45 minutes prior to the second rise being complete, place your Dutch oven onto the middle rack of your oven. Set oven temp to 475 F degrees. Set timer for 45 minutes.
  • When timer buzzes, check if your dough has doubled and is ready to be baked.
  • Pull preheated Dutch oven from the oven and place on a heat resistant surface. Caution! It will be very hot. Remove the lid and set it aside.
  • Uncover the dough. Reach your fingers under the formed dough to gently loosen its grip on the Banneton or dish towel. Slightly tip the banneton sideways allowing the dough ball to gently flip upside down into the preheated pan (resulting in the previously folded side facing up). Cover the pan with the lid and return to the oven.
  • Bake at 475 F degrees for 30 minutes. After 30 minutes, remove the lid from the Dutch oven. Bake at 475 degrees for an additional 10-15 minutes.
    HINT: The darker the outside caramelization is on the crust, the more flavor your bread will have. I personally like to bake this bread to a very rich dark brown to achieve a crunchy exterior and toast the seeds.
  • Remove the Dutch oven and set on a heat proof surface.
  • Cooling
  • Immediately remove the bread from the Dutch oven after baking has finished. Set bread on a cooling rack to allow air flow around the bread.
  • Listen to the symphony of crackling as the crust begins to cool.
  • Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.
  • Storing
  • If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
  • Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
  • After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.
Keyword easy bread, Easy no knead bread, Multigrain Bread, sourdough