Grain Sourdough Bread: Irresistible Loaf for Busy Days
Hey there, amazing ladies! Let’s chat about something that’ll make your home smell like a warm, cozy bakery—grain sourdough bread. I know, I know—between juggling work, kids, and maybe sneaking in a quick coffee run, baking bread might sound like a tall order. But hear me out: this recipe is a game-changer for busy women like us who crave wholesome, homemade goodness without the fuss. I’m Sofya Petrova, the heart behind SofyaRecipes, and I’m here to share a loaf that’s hearty, tangy, and packed with nutrition. This multigrain sourdough is perfect for those days when you want to nourish your family with something special, all while keeping things manageable. Let’s get that starter bubbling and bake a loaf that’ll have everyone at the table saying, “You made this?!”
Why You’ll Love This Grain Sourdough Bread
So, what makes grain sourdough bread so irresistible? For one, it’s a nutritional powerhouse—loaded with fiber from the 7-grain cereal and whole wheat flour, making it a choice you can feel good about for you and your loved ones. The natural fermentation gives it that classic sourdough tang, and it’s gentler on your digestion (yay for gut health!). I also love that oats, a key ingredient in the multigrain mix, can support your wellness goals—check out this article on oatmeal and weight loss to see how they help you stay fuller longer. This bread isn’t a quick fix, but the hands-on time is minimal, and the overnight rise fits right into your busy schedule. Picture this: a crusty, golden loaf that’s perfect for your morning avocado toast or paired with a quick breakfast like my light and fluffy protein pancakes. It’s a small act of self-care that makes any day feel a little more special.
A Little Story from Sofya
I still remember the first time I baked grain sourdough bread—it was a crisp Chicago fall day, and I was craving something hearty to go with a warm bowl of soup. I’d been experimenting with sourdough starters for a while, but this multigrain version was a total game-changer. When I pulled that loaf from the oven, the aroma filled my home, and my kids came running, begging for a slice. We slathered it with butter and sat around the table, sharing stories and laughter. That’s the magic of baking—it’s not just about the food; it’s about the memories we make. I hope this loaf brings that same warmth to your home, whether you’re baking for your family or just treating yourself to a quiet moment.
Ingredients You’ll Need
Let’s round up what you’ll need for this grain sourdough bread. Don’t worry if you’re new to sourdough—it’s simpler than it seems!
For the Levain:
- 35 grams ripe, bubbly, active sourdough starter (about 2 tablespoons)
- 35 grams all-purpose or bread flour (about 1/4 cup)
- 35 grams water (about 2 tablespoons)
For the Multigrain Sourdough Bread:
- 110 grams 7-grain multigrain cereal (about 2/3 cup)
- 240 grams boiling water (about 1 cup)
- 100 grams levain (scant 1/2 cup)
- 220 grams water (about 3/4 cup plus 2 tablespoons)
- 20 grams brown sugar (about 2 tablespoons)
- 10 grams salt (about 1.5 teaspoons)
- 440 grams bread flour (about 3 cups and 2 tablespoons)
- 60 grams whole wheat flour (scant 1/2 cup)
Additional Info:
⏰ Prep Time: 30 minutes | 🔥 Cook Time: 45 minutes | ⏳ Fermentation Time: 1 day | Total Time: 1 day 1 hour 15 minutes
🍽️ Servings: 16 slices | ⚡ Calories: Approximately 150 kcal per slice
Step-by-Step Instructions
Let’s get baking! I’ll walk you through each step so you can make this loaf with confidence, even if you’re a sourdough newbie.
Step 1: Prepare the Levain
In a small bowl, mix 35 grams of your ripe sourdough starter with 35 grams of flour and 35 grams of water. Stir well, cover loosely, and let it sit at a warm 78-80°F for 3-4 hours. It’s ready when it doubles in size and gets bubbly—like a little science experiment!
Step 2: Soak the Multigrain Cereal
Combine 110 grams of 7-grain cereal with 240 grams of boiling water in a bowl. Stir and let it cool to room temperature. This step softens the grains, giving your bread that hearty, nutty texture we’re aiming for.
Step 3: Mix the Dough
In a large mixing bowl, combine the bubbly levain, soaked multigrain cereal, 220 grams of water, 20 grams of brown sugar, and 10 grams of salt. Add 440 grams of bread flour and 60 grams of whole wheat flour. Mix until you get a shaggy dough—it might look a bit rough, but that’s totally fine!
Step 4: Bulk Fermentation
Cover the bowl and let the dough rest at 78°F. Every 30 minutes for 2 hours, do a stretch and fold: grab a side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all sides. This helps build the dough’s strength—think of it as a little TLC for your bread.
Step 5: Shape the Dough
After the 2 hours, transfer the dough to a lightly floured surface. Shape it into a loose round and let it rest for 20 minutes. Then, shape it into a tight boule (round) or batard (oval)—your choice! If shaping feels tricky, here’s a quick tip: gently tuck the edges under to create tension on the surface, like you’re wrapping a little gift. This helps the loaf hold its shape while baking.
Step 6: Cold Fermentation
Place the shaped dough into a floured banneton or bowl, cover it, and refrigerate for 12-15 hours. This overnight rise boosts the flavor and makes the dough easier to handle—perfect for fitting into your packed schedule.
Step 7: Bake
Preheat your oven to 500°F (260°C) with a Dutch oven inside. Carefully transfer the dough onto parchment paper, score the top with a sharp knife (have fun with your design!), and place it into the hot Dutch oven. Cover and bake for 20 minutes. Then, lower the temp to 450°F (232°C), remove the lid, and bake for another 20-25 minutes until it’s golden and crusty.
Step 8: Cool
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. I know it’s hard to wait, but this step ensures the best texture—no gummy centers here!
Sofya’s Pro Tips for Perfect Sourdough
I’ve baked plenty of sourdough loaves, so here are my go-to tips to make your grain sourdough bread shine! Make sure your starter is active—feed it a day ahead if it’s looking sluggish. If the dough feels too wet or dry, adjust with a bit of flour or water; it should be tacky but not sticky. For extra texture, toss in some seeds like sunflower or flax—they add such a nice crunch! If you don’t have a Dutch oven, a baking stone with a pan of water for steam works just as well. Got extra flour from your baking? Use it to whip up my Andes Mint Brownies Delight for a sweet treat to enjoy with your bread! And don’t cut into the loaf too soon—let it cool fully to avoid a gummy texture. You’ve got this!
FAQs
Got questions? I’ve got answers to help you bake with ease!
How do I store sourdough bread to keep it fresh?
Wrap your loaf in a clean kitchen towel and keep it at room temp for 2-3 days. For longer storage, slice it, pop it in a zip-top bag, and freeze—then just toast a slice whenever you’re craving some! A little trick I love: store it cut-side down to keep that crust nice and crisp, so every bite stays as fresh as day one.
Can I turn this into a chocolate sourdough bread version?
You bet! Just add ¼ cup cocoa powder and ½ cup chocolate chips when you’re mixing the dough. It’ll transform your loaf into a decadent treat—perfect for a weekend brunch or a special breakfast with my light and fluffy protein pancakes.
What if I don’t have a 7-grain cereal mix on hand?
No stress! Swap it with any multigrain hot cereal you’ve got, or even rolled oats will do the trick. If you’re looking for more grain-based recipes, check out my oatmeal dinner rolls—they’re another hearty favorite!
Can I skip the overnight rise if I’m short on time?
You can, but that cold fermentation really brings out the tangy flavor. If you’re in a hurry, let it rise at room temp for 3-4 hours until it’s puffy, then bake. For more time-saving baking ideas, take a peek at my collection of bread rolls—there’s something for every schedule!
What can I serve with this bread to make a meal?
This loaf pairs beautifully with soups—it’s especially comforting alongside a warm, creamy bowl of butternut squash soup for a cozy dinner. For a sweet twist, spread on some homemade jam or serve it with a batch of salted brown butter Rice Krispie treats for a delightful dessert pairing!
I hope this grain sourdough bread fills your home with warmth and joy, just like it does for me. There’s nothing better than the smell of fresh-baked bread to make any day feel a little cozier, whether you’re sharing it with loved ones or enjoying a quiet moment with a slice and some butter. For more baking ideas, explore my collection of bread rolls—you’ll find plenty of inspiration to keep your oven humming. Now, go get that starter ready and bake something incredible—you deserve it!