Here’s a delicious recipe for Multigrain Sourdough Sandwich Bread. Since making this recipe, I rarely buy bread at the grocery store. Instead I make this loaf along with my Tangy Sourdough Bread once a week.
I fondly dub this our Breakfast Bread as I toast slices nearly every morning to go with eggs and bacon. My husband loves this bread and often remarks that this is his favorite breakfast. Eggs. Bacon. Toast. Especially the toast.
Of course, it would be great for sandwiches, too. Even tea sandwiches!
You may notice in the above picture, the texture of this bread. I buy Harvest Grains Blend from King Arthur Baking. Harvest Grains is full of lots of wonderful things: Whole Oat Groats, Rye Flakes, Wheat Flakes, Sunflower Seeds, Sesame Seeds, Flaxseed, Poppy Seeds, and Hulled Millet. It only takes 1/3 cup for this recipe, so a package lasts quite a while and is well worth purchasing.
Ingredients for Multigrain Sourdough Sandwich Bread
(As a Walmart and King Arthur Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
A Note about the Ingredients
I buy two ingredients in this recipe from King Arthur Baking. The Harvest Grains Blend, and the whole-grain bread improver. You may opt not to use the bread improver. I have tried this recipe without it, and it comes out okay, but I do get a better rise when I use it. You may also be able to find similar ingredients on Amazon or from your local grocer.
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
as an amazon affiliate, i earn from qualified purchases at no price increase for you.
Buy Now → 
Buy Now → 
Buy Now → Prepare the Dough
In a large mixing bowl, combine the active sourdough starter, warm water, granulated sugar, extra virgin olive oil, instant yeast, kosher salt, and whole-grain bread improver. Add in Harvest Grain Blends, instant potato flakes, whole-wheat flour, and all-purpose flour.
Beat with dough hook and mix until combined. Continue to knead for 5 minutes. Place dough in a greased bowl and cover with plastic wrap coated with baking spray. Allow to rise for 60-90 minutes until double.
If you opt to make this without the instant yeast, you’ll want to stretch and fold the dough to build the natural gluten in the dough. Do this every 30 minutes, then return to the greased bowl until it has nearly doubled in size.
Form in Loaf Pan and Bake
Grease an 8″ x 5″ loaf pan. Turn the dough out onto a lightly floured surface, and pat into a rectangle. Roll and shape it into a log to fit the pan. Pinch edges and ends together to seal.
Place in prepared pan and cover with plastic wrap coated with baking spray. Allow to rise until double, 60-90 minutes. Toward the end of the rising time, preheat oven to 350°F, allowing at least 30 minutes for the oven to warm.
Again, if you opt not to use the instant yeast, your rising times may increase up to 2 hours.
Bake in preheated oven for 35 minutes until golden brown.
I love baking this bread in my Polish Pottery Loaf pan. It always bakes and rises so nicely. Please note, that if using a Polish Pottery loaf pan, it’s best practice to allow the pan to heat with the oven, so do not preheat. You may also need to add 5-7 extra minutes of baking time due to this.
Remove from oven and turn out onto wire rack to cool. Makes 1 loaf.
Browse Similar Categories
*This recipe has been modified from a multigrain sourdough recipe I found on King Arthur Recipes
Multigrain Sourdough Sandwich Bread
Ingredients
- 1 cup fed sourdough starter
- 1 cup lukewarm water
- 1 tablespoon granulated sugar
- 1 tablespoon extra virgin olive oil
- 1 teaspoons instant yeast optional
- 1 teaspoon kosher salt
- 1 teaspoon whole-grain bread improver optional
- 1/3 cup Harvest Grains Blend
- 1/2 cup instant potato flakes
- 1/2 cup whole-wheat flour
- 1 1/2 cups all-purpose flour
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Gather all your ingredients so that you have everything close at hand on the counter or table.
- In a large mixing bowl, combine 1 cup (250 g) fed sourdough starter, 1 cup (2.37 dl) lukewarm water, 1 tablespoon (14.79 ml) granulated sugar, 1 tablespoon (14.79 ml) extra virgin olive oil, 1 teaspoons (4.93 ml) instant yeast, 1 teaspoon (4.93 ml) kosher salt, and 1 teaspoon (4.93 ml) whole-grain bread improver. Add in 1/3 cup (53.33 g) Harvest Grains Blend, 1/2 cup (30 g) instant potato flakes, 1/2 cup (30 g) whole-wheat flour, and 1 1/2 cups (187.5 g) all-purpose flour.
- Beat with dough hook and mix until combined. Continue to knead for 5 minutes. Place dough in a greased bowl and cover with plastic wrap coated with baking spray. Allow to rise for 60-90 minutes until double.
- Grease an 8" x 5" loaf pan. Turn the dough out onto a lightly floured surface, and pat into a rectangle. Roll and shape it into a log to fit the pan. Pinch edges and ends together to seal. Place in pan and cover with plastic wrap coated with baking spray. Allow to rise until double, 60-90 minutes. Toward the end of the rising time, preheat oven to 350℉.
- Bake in a preheated oven for 35 minutes until golden brown. Remove from oven and turn out onto wire rack to cool. Makes 1 loaf.
Nutrition
Did you make this recipe?
Let me know how it turned out!
