Seeded Multigrain Sourdough Bread Recipe

Introduction

There’s a reason bakers everywhere adore seeded multigrain sourdough bread: it delivers a satisfying depth of flavor, a hearty texture, and exceptional nutrition, all in a beautifully rustic loaf. The melody of seeds contributes subtle crunch and a nutty dimension, while the sourdough tang ensures each bite is complex and memorable.

This bread is a stand-out centerpiece for sandwiches, soup pairings, or as a wholesome addition to any breakfast spread. Even for those new to sourdough, this recipe is straightforward, thanks to its simple steps and the no-knead approach.

What Makes Seeded Multigrain Sourdough Bread So Special?

This loaf elevates classic sourdough by adding an array of nutritious grains and seeds—think sunflower, pumpkin, flax, and sesame. The resulting bread has toothsome chew and remarkable character. It’s sturdy enough for hearty toppings but soft enough to enjoy plain or with a swipe of butter.

Even better, multigrain seeded sourdough stays fresher longer due to the moister crumb and benefits from the extended fermentation process, which enhances both digestibility and flavor.

Key Steps to Amazing Multigrain Sourdough Bread

Begin by prepping your seeds. Light toasting not only deepens their flavor but also keeps them from becoming soggy in the dough. Use a sturdy Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet for even, quick toasting.

Measuring your flours, water, and add-ins accurately is essential—consider using an Etekcity Food Kitchen Scale for precise, consistent results.

After mixing, the dough is developed through a series of gentle folds, then allowed to ferment slowly for flavor complexity. You’ll want a large bowl or a food-safe container—store leftovers in Rubbermaid Brilliance Food Storage Containers to keep them fresh for days.

When ready to shape, a good dusting of Reynolds Kitchens Brown Parchment Paper Roll helps transfer your loaf into the oven seamlessly, preventing sticking and ensuring a gorgeous crust.

Baking and Serving Suggestions

Bake with steam for an artisanal crust. Add a tray of water to your oven, or spritz the loaf before baking. Once cooled, slice and top with avocado, smoked salmon, or creamy nut butter. Or, use for an unforgettable sandwich, packed with crunchy veggies (use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for speedy slicing).

This bread also toasts beautifully—just pop a slice on your favorite skillet for a warm, crisp bite any time of day.

Nutritional Information and Serving Size

This recipe makes one large loaf or two smaller rounds. Each slice (based on 16 slices per loaf) offers roughly 110–130 calories, plus a boost of fiber, healthy fats, and plant-based protein from the seeds and whole grains.

Seeded Multigrain Sourdough Bread Recipe (Recap)

Combining the tang of slow-fermented sourdough with the complexity of toasted seeds and grains, this multigrain bread is everything a hearty loaf should be—nutritious, aromatic, and deeply satisfying. It’s sure to earn a spot in your weekly baking rotation.

Instructions

1. In your Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, toast sunflower, pumpkin, flax, and sesame seeds over medium heat until golden and fragrant. Cool completely.
2. In a large mixing bowl, combine lukewarm water and sourdough starter. Stir to dissolve. Add bread flour, whole wheat flour, oats, toasted seeds, and salt. Mix with your hands or a sturdy spoon until a shaggy dough forms.
3. Cover the bowl and let the dough rest (autolyse) for 30 minutes. After resting, perform 3–4 sets of stretch and folds over 2 hours, resting for 30 minutes between each. This helps develop gluten and structure.
4. Cover the bowl and bulk ferment the dough at room temperature for 4–6 hours, or until it has risen by roughly 50% and looks airy. (Timing depends on room temp and starter strength.)
5. Gently shape the dough, using a drizzle of olive oil to prevent sticking, into a round or oval loaf. Place seam-side up in a floured proofing basket or bowl lined with a cloth.
6. Cover and proof in the fridge overnight (8–12 hours). In the morning, preheat your oven to 475°F (245°C). Place dough onto a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy transfer. Slash the top with a sharp blade and sprinkle with extra seeds if desired.
7. Bake 20 minutes with steam (you can add a pan of hot water to the oven), then 20–25 minutes uncovered, until golden brown and hollow-sounding when tapped.
8. Cool completely on a rack before slicing. Store leftovers in Rubbermaid Brilliance Food Storage Containers to preserve freshness.

Cook and Prep Times

Prep Time: 40 minutes (active)

Cook Time: 45 minutes

Total Time: 12–16 hours (including overnight rise and fermentation)