Multigrain Sourdough Sandwich Bread

Multigrain Sourdough Sandwich Bread

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Here’s a delicious recipe for Multigrain Sourdough Sandwich Bread. Since making this recipe, I no longer buy bread at the grocery store. Instead I make this loaf along with my Tangy Sourdough Bread once a week.

(Post modified with new photos on 3/30/22.)

Slices of Bread to use as Breakfast Toast

I’ve fondly dubbed 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.

 

Ingredients for Multigrain Sourdough Sandwich Bread

  • fed sourdough starter
  • lukewarm water
  • granulated sugar
  • olive oil
  • instant yeast, optional
  • salt
  • whole-grain bread improver, optional
  • instant potato flakes
  • whole-wheat flour
  • Harvest Grains Blend
  • all-purpose flour

 

A Note about the Ingredients

I buy two ingredients in this recipe from King Arthur Baking Co. 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

Ingredients for this Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

In a large mixing bowl, combine the sourdough starter, warm water, granulated sugar, olive oil, instant yeast, salt, and whole-grain bread improver. Add in instant potato flakes, whole-wheat flour, Harvest Grain Blends, 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 risen double.

Dough has Risen and Ready to Shape into Loaf

Grease an 8″ x 4″ 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.

Risen Loaf Ready for Baking

Place in prepared pan and cover with plastic wrap coated with baking spray. Allow to rise until double, 60-90 minutes.

Again, if you opt not to use the instant yeast, your rising times may increase up to 2 hours. 

Baked Bread Hot from the Oven

Bake in a preheated 350 degree oven and bake for 35 minutes until golden brown. Remove from oven and turn out onto wire rack to cool. Makes 1 loaf.

See more Sourdough Recipes Here. Browse Bread Recipes Here. 

This recipe has been modified from a multigrain sourdough recipe I found on King Arthur Baking. 

Recipe for Multigrain Sourdough Sandwich Bread

Multigrain Sourdough Sandwich Bread

Here's a delicious recipe for homemade bread. Since making this bread, I no longer buy sandwich bread, but make this once a week instead. I call this our breakfast bread, as I toast it every morning to go with eggs and bacon.
5 from 1 vote
Print Rate
Course: Breads
Cuisine: American
Keyword: Harvest Grain Blends, Whole Wheat
Prep Time: 15 minutes
Cook Time: 35 minutes
Rising Time:: 3 hours
Total Time: 3 hours 50 minutes
Servings: 12

Equipment

Measuring Tools
KitchenAid Mixer
Polish Pottery Bowl
USA Loaf Pan

Ingredients

  • 1 cup fed sourdough starter
  • 1 cup lukewarm water
  • 1 tablespoon granulated sugar
  • 1 tablespoon olive oil
  • 1 teaspoons instant yeast optional
  • 1 teaspoon salt
  • 1 teaspoon whole-grain bread improver
  • 1/2 cup instant potato flakes
  • 1/2 cup whole-wheat flour
  • 1/3 cup Harvest Grain Blend
  • 1 1/2 cups all-purpose flour

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.
  • In a large mixing bowl, combine the sourdough starter, warm water, granulated sugar, olive oil, instant yeast, salt, and bread improver. Add in instant potato flakes, whole-wheat flour, Harvest Grain Blends, 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.
  • Grease an 8" x 4" 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.
  • Bake in a preheated 350 degree oven and bake for 35 minutes until golden brown. Remove from oven and turn out onto wire rack to cool. Makes 1 loaf.

Nutrition

Calories: 128kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 199mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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