This is a variation on Seeded Multigrain Sourdough, one of my favorite breads for its reliability and versatility. It’s a great one to play around with, and playing around with your bread is highly encouraged!
For this one, I bumped the overall proportion of whole grain flour up to about 75% by using whole grain flours (equal parts spelt, wheat, and rye) instead of white flour in the final feeding of the starter, and increasing the amount of whole grain flour in the final dough as well. Because whole grain flours are extra thirsty, I also increased the water in the final dough.
Do not expect to get very good gluten development with this dough, because the gluten in spelt and rye is not very strong compared to wheat. Do expect, however, to get a chewy and flavorful bread that will keep well for several days!
Seeded Sourdough with Multigrain Starter
Yield: about 1000 g (2 loaves)
- Ferment multigrain starter (starting with a mature white starter): 12 hours
- Soak soaker: 30 minutes
- Mix final dough: 10 minutes
- First fermentation : 2.5 hours with folds at 50 and 100 minutes
- Preshape, rest, and shape: 35 minutes
- Proof: 2.5 – 3 hours
- Bake: 45 minutes
Multigrain Starter Ingredients:
- 25 g mature 100%-hydration sourdough starter
- 33 g whole spelt flour
- 33 g whole wheat flour
- 33 g whole rye flour
- 99 g water
- 33 g sunflower seeds
- 33 g pumpkin seeds
- 33 g sesame seeds
- 33 g flax seeds
- 46 g rolled oats
- 114 g water
Final Dough Ingredients:
- 132 g flour
- 132 g whole wheat flour
- 132 g whole spelt flour
- 100 g whole rye flour
- 12.5 g salt
- All of the multigrain starter
- 319 g water
- All of the soaker
- Combine the multigrain starter ingredients. Cover and ferment for 12 hours at room temperature.
- About 30 minutes before mixing the final dough, combine the soaker ingredients and cover.
- In the bowl of a stand mixer with a dough hook, combine all of the final dough ingredients except the soaker, holding back a small amount of the water. Mix in low speed to incorporate the ingredients. Adjust the water as needed to achieve a medium dough consistency.
- Continue mixing to a low-medium level of gluten development.
- Add the soaker and mix in low speed until it is evenly distributed through the dough.
- Transfer the dough to a lightly oiled container. Cover and ferment for 2.5 hours, with folds after the first 50 and 100 minutes.
- Turn the dough into a lightly floured counter. Divide into 2 pieces. Preshape into balls and let rest, covered, for 30 minutes.
- For the final shaping, use the flat of your hand to degas the dough into a disc. Gather the edges of the disk tightly into the center, then flip the ball over and rotate it on the countertop while using the edges of your hands to tuck the edges of the dough underneath. Most of this is done on an unfloured counter to provide friction needed to get the ball tight, but do the last couple of turns in coarse rye or whole wheat flour. Do not try to pinch the bottom seam closed.
- Place the dough, seam side down, into linen-lined baskets that have been generously dusted with the same flour.
- Proof, covered and at room temperature, for 2 – 3 hours, until the indentation left by a fingertip springs back slowly.
- Meanwhile, preheat the oven, with baking stone, to 500F. You will also need steam during the initial phase of baking, so prepare for this now.
- When ready to bake, turn the loaves onto the peel so that the floured side is up. Do not score the loaves.
- Once the loaves are in the oven, reduce the temperature to 450F. Bake for 10 minutes with steam, and another 25 minutes or so without steam. Then turn off the oven and leave the loaves in for another 10 minutes, with the door ajar.
- Cool on a wire rack.