Sourdough Multigrain Bread, ver. 2.1

Since I first posted this recipe I have been tweaking it a bit each week. This version adds millet, buckwheat, oatmeal, and eggs. I also increased the yield from three standard (4½ x 8½) loaves to four. (I wrap the extras in heavy duty aluminum foil and freeze them until I need them.)

{I discovered that in version 2.0 I neglected to list the eggs among the ingredients.}

Note: the metric and English measures are roughly equivalent but not identical. Use one or the other but do not mix them up. I use metric quantities so those are the ones I can vouch for.



Sourdough starter

300 grams

1 cup

Warm water (45°C, 100°F)

400 milliliters

1⅔  cups


30 grams

2 Tablespoons

Dry milk powder

50 grams

⅔ cup

Active dry yeast

15 grams

4½ teaspoons (2 envelopes)

Butter and/ or oil

60 grams

4 Tablespoons


2 or 3

2 or 3


100 grams

1 cup

Whole wheat flour

100 grams

1 cup

Rye flour

100 grams

1 cup

Millet flour

50 grams

½ cup

Buckwheat flour

50 grams

½ cup

Fine corn meal

50 grams

½ cup

Unbleached white bread flour

750 grams

6½  cups


20 grams

4 teaspoons


Optional: put the oatmeal in a food processor and process to a coarse powder.

In the bowl of a heavy-duty stand mixer fitted with the flat paddle, combine the sourdough starter, warm water, sugar, milk powder, butter or oil, eggs and the yeast on medium speed. Add the flours and salt to the bowl and change to the dough hook. Knead on the recommended speed setting for your mixer until the dough pulls away from the sides of the bowl then five minutes more. (If the dough does not pull away from the bowl, add more flour a bit at a time until it does.)

At this point I like to weigh the dough to make dividing it later more accurate.

Warm a large, heavy earthenware or glass bowl with hot water then dry and pour in enough oil to just cover the bottom. Form the dough into a large ball, place it in the bowl, and roll it around so that it is evenly coated with the oil. Cover with a kitchen towel and set aside to proof until doubled in size, about one to one and a half hours depending on the temperature. Note that a long rising at a lower temperature yields a more finely-textured bread.

At the end of proofing punch down the dough and divide it into four equal portions. Form the loaves and place them in the bread pans, lightly oiled unless non-stick. Cover with a towel and allow to rise again until the dough is about 2 cm (1 inch) above the sides of the pan. Do not over-rise because you want a slightly dense bread.

Bake in a 190°C (375°F) oven to for about 35 minutes. The best way to determine doneness is with a thermometer; the center of the loaf should be between 90°C and 95°C (195°F and 200°F).


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