Multigrain Sourdough Bread Recipe

 Making sourdough bread is an art, it is a simple and valuable technique that has been practised since ancient times. Today, we can be artisans and bake wonderful bread that will satisfy our senses, and our guts. The texture, smell and taste of sourdough bread are unique.  

As I am practising different sourdough recipes and styles, I want to share this one, because everyone can make it at home without special equipment, and also because is a multigrain one.   

Ingredients / 2 breads

  • 6 cups flour
  • 1 cup wheat brand
  • 2 spoon sugar
  • 2 spoon salt
  • 1 cup sourdough starter
  • 1/2 cup seeds (chia and/or sunflower)


  • 1 Measuring Jar
  • 1 Mason Jar
  • 1 Big bowl
  • Wrap
  • 1 Spoon
  • 1 Scraper for baking
  • Oven


The sourdough starter is a special ingredient which requires we work on it some days before baking our bread. I consider at least 4 days before is a good time. This ingredient is replacing yeast, baking soda or baking powder. It is our magical rising element. 
Here, we need to do a parenthesis to describe the process of making our sourdough starter, below we will continue with the sourdough process. 


Sourdough starter

A sourdough starter is the result of a fermentation process. Our objective is to create a yeast community into a flour and water mix, so the yeast can grow, and give to our bread a magical touch. I also add some wheat brand to develop a multigrain starter. One of the advantages of baking bread with sourdough, is that our gut will enjoy fermented based bread.  


  • Flour
  • Wheat brand
  • Water


Making and keeping our sourdough starter is a simple process, it will demand a couple of minutes per day, and every second that you invest in your starter will be paid back when you bake your fantastic bread.

Play this video to start:

  • We need a Jar to create and feed our sourdough starter. After cleaning the jar, we can place 1 cup of flour and 150 ml of water.
  • We mix these two ingredients until combine them. Then we close the jar with a lid or wrap, making sure there is no circulation of oxygen inside the jar. Because we want to create a good atmosphere where yeast starts to grow naturally.
  • Keep the jar at room temperature in a place where it doesn’t receive direct light. Every day, feed the starter with more flour and water. From the second day, I use 1/4 cup of flour and 50 ml of water. If the mix is going to be watery, just add more flour. This process is not always the same, and you will need to trust your eyes and intuition.   
  • Every day, feed and preserve your starter. From the third day, and every two days, instead of flour I put wheat bran in the starter to make a multigrain version. 
  • If it is your first starter, from the fourth day you can use it. You will see that the starter produce bubbles and a sour smell. 
  • After use it, just keep feeding your starter in the same jar, so you can make bread some times per week.   

The Sourdough Bread Process

  • Using a big bowl, place 3 cups of flour, 1 cup wheat brand, 2 spoons of raw brown sugar, 2 spoons Himalayan or sea salt, 1/2 cup of seeds and 550 ml of water. 
  • Mix the ingredients until getting a dough. It will look a little bit wet, but that is what we want because later on, we will add some more flour.
  • Cover the mix with wrap and rest it for 30 mins.
  • After that, add 1 cup of sourdough starter and 3 cup of flour and mix again. Mix, knock, and stretch the dough with your hands.
  • Cover the dough with wrap, rest for 30 mins, knock and strech it again.
  • Cover the dough with wrap, and rest it overnight in the fridge or at room temperature.

Baking Sourdough Bread at home

  • The next day, knock and stretch your dough again. If it is necessary, spread some more flour on the dough to make it easier to handle.
  • Split it into two parts and shape them into the forms you want. They shape could be balls or baguettes. I use mine this time, to make one ball and one baguette.
  • Preheat the oven to 200C.
  • When the oven reaches the temperature, spray a little bit of water on your dough and bake the breads for 35 minutes.
  • Take the breads out and cool them down.   

Play this video to watch the process:

Baking Sourdough Bread at home
  • As soon as you don’t burn yourself, the breads are ready to enjoy.

Freezing sourdough bread

 If you have baked more bread than you can eat, no worries about it. Just wrap your sourdough bread in foil and place it in the freezer, take it out and place it into the fridge one night before you want to eat it. Then it can be warmed up in the oven, the grill or the toaster.   


Why is sourdough bread good for you?

It is good for us because due to the fermentation process of this bread and the ingredients, we can increase the microbiota of our gut, improving our health, and having better digestion.  Generally speaking, sourdough is a good choice for our palates and organisms. 

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