Multi-Grain Sourdough Sandwich Bread

Multi-Grain Sourdough Sandwich Bread

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Here’s a delicious recipe for Multi-Grain Sourdough Sandwich Bread. Since making this bread, I no longer buy sandwich bread, but make this once a week instead.

Slices of Whole-Grain Sourdough Sandwich Bread

I’ve fondly dubbed this our Breakfast Bread as I toast slices nearly every morning to go with eggs and bacon. My husband loves it, and I do too. 

 

Ingredients to Make Multi-Grain 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

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 once or twice every 30 minutes, then return to the greased bowl.

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.

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

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. 

Recipe for Multi-Grain Sourdough Sandwich Bread

Multi-Grain 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
Servings: 1 loaf

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: 1532kcal | Carbohydrates: 294g | Protein: 45g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 2385mg | Potassium: 961mg | Fiber: 21g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 13mg
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