Multigrain Seeded Sourdough Boule with Dutch Oven Method
A hearty artisan sourdough boule packed with whole grain cereals and seeds for rich texture and nutty flavor. The combination of sourdough starter and instant yeast creates reliable rise with complex tangy notes, while the Dutch oven method produces a crispy crust and tender crumb. Perfect for sandwich slicing or serving alongside soups and stews. The multigrain blend adds protein and fiber, making this more nutritious than standard white sourdough. Seeds on top provide extra crunch and visual appeal.
Ingredients
- 5 oz multigrains, blend of whole grain cereals and seedsrolled oats and sunflower seeds1:1gluten-free
use certified GF oats
- 1 cup boiling water
- 1 lb sourdough starter, 100 percent hydration, fed and ready
- 1 ¾ cups white whole wheat flour
- 1 ¾ cups bread flour
- 2 ½ teaspoons salt
- 1 ½ teaspoons instant yeast
- 2 tablespoons vegetable oil
- 1 tablespoons mixed seeds, sesame, poppy, flax, sunflower for topping(optional)
Instructions
- 1
Combine multigrain mixture with boiling water in stand mixer bowl and let cool to room temperature
- 2
Add sourdough starter, both flours, salt, yeast, and oil to the bowl
- 3
Mix with spoon or dough whisk until ingredients form a ball and flour is moistened
- 4
Knead with dough hook for 7 to 10 minutes until soft dough clears bowl sides
- 5
Shape dough into ball and place in oiled bowl, cover and let rise until doubled
- 6
Deflate dough gently by folding, shape into ball and place seam down in oiled Dutch oven lined with parchment
- 7
Cover and let rise until puffy, then heat oven to 425 degrees F
- 8
Spray loaf with oil and sprinkle with mixed seeds
- 9
Score a pound sign pattern into top with serrated knife
- 10
Bake covered for 40 minutes, then remove lid and bake 10 to 15 minutes until golden and internal temperature reaches 190 degrees
Tips
The multigrain mixture should cool completely before adding other ingredients to avoid killing the yeast and sourdough cultures.
Dutch oven creates steam for the first half of baking, producing a crispy crust. Parchment paper prevents sticking and makes removal easier.
Internal temperature of 190 degrees ensures the bread is fully baked through the dense grain mixture.
Good to Know
Store wrapped at room temperature for 3 days or freeze sliced for up to 3 months.
Dough can be shaped and refrigerated overnight for second rise, extending fermentation time.
Best served at room temperature, excellent toasted with butter or for sandwiches.
Common Mistakes
Use room temperature multigrain mixture to avoid killing yeast cultures.
Score deeply enough to allow proper expansion during baking.
Don't skip internal temperature check as dense grains need full cooking.
Substitutions
Gluten-Free Swaps
use certified GF oats
General Alternatives
FAQ
Can I make this without a stand mixer?
Yes, knead by hand for 10-12 minutes until smooth and elastic. The dough will be manageable like sandwich bread dough.
What if I don't have a Dutch oven?
Bake on a stone with steam pan, or use a covered casserole dish. Results may vary slightly in crust development.
How long does this bread keep fresh?
Stays fresh wrapped at room temperature for 3 days. Slice and freeze for longer storage up to 3 months.