Bread for Breakfast: Easy Multigrain Sourdough

Multigrain Sourdough

When you start to get more confident with bread dough, I can guarantee that one day you will find yourself adding a little of this and a little of that to your yeast or sourdough based dough, and that you will become so bold and nonchalant in playing with water and flour that the results will often surprise you. And when you will see that you made the magic of creating something vibrant, beautiful and utterly delicious starting from the muddy mess of unleavened water and flour, you will feel like true bread goddess.

Multigrain Sourdough

This loaf was one of those happy accidents, which begun because I did not want to throw away some bubbling sourdough starter I was preparing for my current favorite Italian rustic loaf. I was feeling in the mood of trying out a mild Scandinavian-type loaf, something reminding rye bread as to consistency and shape but with a much milder flavor. So, yes, I added a little of this and a little of that, grains already soaked for a loaf that I did not get to make the evening before, and some good seeds that had been staying in my pantry forever.

Since I did not plan exactly the doses for a loaf pan, I had some leftover dough, which I planned of baking later. Then later became the day after, and I was ready to throw the poor thing when I realized that I could use it to try to replicate my lucky casual loaf, this time writing down amounts and taking step-by-step pictures, for you to enjoy. Although it needs some thinking ahead because of the soaker and the starter, it is a very easy loaf that requires no kneading and rises wonderfully in only a few hours. I suggest making it at night, so that it will be completely cooled down in the morning, ready to be sliced for a royally good breakfast. Since we are goddesses we do deserve it, or?

You Need:

all the soaker* (drained)
400g mature sourdough starter** or dough from the previous batch*** (ca 1 and 2/3 cups)
350g water (1 and 1/2 cups)
125g coarse rye flour
125g whole-wheat flour
200g all-purpose flour
200g bread flour
2 tablespoons hemp seeds
2 tablespoons chia seeds
2 teaspoons marine salt
2 tablespoons honey
2 small (1.5 liter/0.4 gallons) or one big loaf pans
parchment paper

*soaker: 84g buckwheat groats (2/3 cup); 126g rye berries (2/3 cup); boiling water (enough to abundanty cover the grains)
**if you don’t have a sourdough starter, no problem: find here a foolproof way to make your own.
***old dough starter: a piece dough from the first batch can be used as a starter for the next batch of bread, up to 3-4 days later. It will need to be fed only once, a few hours before making the dough, with a mix of refined and whole-wheat flour. If the dough starter is not used within 3-4 days, it can be fed and placed back in the fridge.

How To:

One day ahead: place the buckwheat groats and the rye berries in a medium-small bowl and cover with boiling water. Change the water a couple of times during the 24 hours of soaking.

Also one day ahead (or even 1 and 1/2 days if you starter is slow), take some sourdough starter out of the fridge and feed it as usual for 2-3 times before using it, making sure to increase the doses at the last feeding (you will need 400 g of starter for the recipe). You can also use dough from the previous batch as a sourdough starter, see note below.

old dough sourdough

Combine all the ingredients together except for the salt and the honey. You can first use a spoon and then your hands (it’s fun!). Use a tablespoon or dough scraper to remove the dough from your hands. Let the dough rest, covered, for 40 minutes.


After the 40 minuets rest, add the salt and the honey and combine well. Fold the dough as a package and let rest for an 1/2 hour, covered.

honey and salt

Fold again the dough as if it was a package.


Cover and let rest for another 1/2 hour.


Line 2 small loaf pans or 1 large loaf pan with parchment paper. Trick: use butter to make the paper stick to the pan.

loaf pan

Divide the dough between the 2 pans. You can save a 1/2 cup dough for the next batch (see note below).


Cover each pan with a wet towel.

wet towel

Let rest the loaves (proofing) until the dough has almost reached the top of the loaf pan. In my case this took about 2 hours.


Bake at 180 C / 356 F for 70 minutes. Let the loaves cool completely before cutting them.

easy multigrain sourdough.jpg

And here’s the baby

Easy Multigrain Sourdough

multigrain sourdough

multigrain sourdough.jpg

multigrain sourdough.jpg

[gmc_recipe 4643]

multigrain sourdough.jpg

This bread participates to the third edition of Panissimo, a new biweekly bread collection hosted by Sandra from Indovina chi viene a cena? and I.

And I will also send the loaf to Susan for her incredible bread collection YeastSpotting.

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! :)
22 replies
  1. ninivepisces
    ninivepisces says:

    This looks exactly like my kind of bread…. with grains and a light texture. I need more time…. to bake all the interesting breads that so regularly show up here. (sigh)….

  2. georgiagilmour
    georgiagilmour says:

    Ciao, Barbara! l’ho fatto oggi, grazie per la ricetta! Non avendo hemp / chia seeds, ho messo wheat & rye bran + wheat germ + flax seeds. Adesso ci sono due bravi ‘ragazzi’ sulla mia tavola, si riposano dopo la cottura. Vediamo domani 😉

    • Barbara
      Barbara says:

      Georgia, thank you so much for letting me know and I am even more excited than you for tomorrow morning when you will cut i due bravi ragazzi :) keep me posted! and your substitution are always so creative!

      • georgiagilmour
        georgiagilmour says:

        The bread is very … sourdough, I mean what sourdough IS for me – rather on the moistened side, with lots of chewy grains (and almost no trace of buckwheat but we all know it IS there : ) and also the flavour of fennel seeds (which I forgot to mention in the first place) comes out when you bite on one. I already tried it with soup, cheese and (the most Russian usage of sourdough bread for me) with my Granny’s raspberry jam, very nice! Grazie!

        • Barbara
          Barbara says:

          hehe… that in the picture was home-made (by me) raspberry jam. maybe I am Russian :)
          to me sourdough bread is more like a country loaf in the style of my 48 hour rustic bread, but I am fascinated by Nordic sourdough bread, which I attempted to reinvent in this loaf. so glad you liked it. next time try it with spelt berries, they should become softer than rye after the soaking and give less of the “chewy grains” effect. going to make a spelt-based loaf alike this one as soon as I am back from Italy (for the annual visit to my mom). ciao!!

  3. Korena in the Kitchen
    Korena in the Kitchen says:

    This loaf looks pretty wonderful!

    Also, this: “And when you will see that you made the magic of creating something vibrant, beautiful and utterly delicious starting from the muddy mess of unleavened water and flour, you will feel like true bread goddess.” YES EXACTLY! :)

      • Barbara
        Barbara says:

        right, I should have specified it. they were pretty small, as I wrote, which means 1.5 liters, about 0.4 gallons. Actually one loaf was smaller (1.2 liters) and the other bigger (1.7 liters) and the first time I made less dough and overfilled the 1.7 pan, the bread was taller and even nicer, so really you can be pretty flexible with the pans. As long as you don’t fill it with more than 2/3 with the dough (and not less than 1/2) you should get pretty darn nice bread. let me know about the outcome! Of course if you chose to use only one big loaf pan (like 1 gallon one), increase the cooking of about 10 minutes, as you know bigger loaves require longer baking. ciao!

  4. Emily
    Emily says:

    Thanks for the formula. It’s a new favorite of mine. I had to adjust the soaker and seeds to accommodate what’s available where I am (quinoa, barley and flax instead of buckwheat, rye and hemp) and haven’t found coarse rye flour so used fine. Still fantastic!


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