At a Glance
A balanced multigrain (Mischbrot/Mehrkorn) sourdough combining rye's depth with wheat and crunchy seeds. Long, cool fermentation improves flavor and digestibility; seeds add texture and delayed staling when toasted and presoaked[1][2].
Not suitable if:
- • You want a light, airy white crumb → choose a white sourdough
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Shapes the loaf and creates beautiful patterns
Dutch Oven
Creates steam for perfect crust without hassle
Dough Scraper
Makes handling sticky multigrain dough much easier
Bread Lame
For precise scoring to control oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. Use the hydration and seed percentages as a guide; adjust slightly for flour absorption differences[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 300g | 60% | adds strength and open crumb |
| Medium rye flour | 150g | 30% | for sabor and keeping qualities |
| Whole grain spelt or whole wheat | 50g | 10% | adds flavor and nutrients |
| Water | 420g | 84% | hydration includes presoaked seeds; adjust if seeds absorb more |
| Active starter (fed) | 120g | 24% | wheat or rye-based starter, active and bubbly |
| Salt | 12g | 2.4% | |
| Mixed seeds (sunflower, flax, sesame) | 120g | 24% | Combine 60g soaked (sunflower/flax) + 60g dry (sesame), or adjust to preference |
Schedule
Weekend Relaxed
Room-temp bulk and same-day bake
Weekday Overnight Retard
Mix in evening, bake next afternoon
💡 Tips
- If dough ferments too quickly, retard in fridge to preserve flavors[1]
- Seeds soaked overnight reduce competition for water during bulk and prevent dry crumb[2]
Step by Step
Prepare seeds and starter
Soak water-absorbing seeds (sunflower, flax) in part of the water for 30 min to overnight. Make sure your starter is active and bubbly before mixing[1].
⏱ 10-30 minutes depending on soak
Autolyse and mix
Combine flours and most of the water in a large mixing bowl. Rest 20-40 min (autolyse) to hydrate flours. After autolyse, add starter, salt, and soaked seeds, then mix using a dough scraper or dough whisk until incorporated. Autolyse helps enzyme activity and gluten development without heavy kneading[1][2].
⏱ 25-45 minutes
Bulk fermentation with folds
During bulk, perform sets of stretch-and-folds every 30-45 min for the first 2 hours (3-4 sets). Allow remainder of bulk to rest until dough grows ~30–50% and shows bubbles. Cover the bowl with a towel or a clear straight-sided container for monitoring[1].
⏱ 3-5 hours (depending on temp)
Incorporate dry seeds and shape
If using dry seeds (sesame), fold them in during the final set of folds. Turn dough onto a floured surface and pre-shape gently. Final shape into a bâtard and place seam-side up into a floured banneton or lined bowl.
⏱ 10 minutes
Final proof (room temp or retard)
Proof at room temp for 1.5–2.5 hours or retard in fridge 12–18 hours. Cold proof improves flavor complexity and makes scoring easier[1][2].
⏱ 1.5-18 hours depending on method
Preheat and score
Preheat oven with a Dutch oven or cloche to 250°C/480°F for 30–45 min. Turn loaf onto parchment paper, score with a bread lame to control oven spring. Scoring allows the loaf to expand where you want it[1].
⏱ 30-45 minutes preheat
Bake
Bake covered for 15–20 min to trap steam, then remove lid and lower to 200°C/400°F for 30–35 min until crust is deep brown. Internal temp should reach 96–98°C (205–208°F) — check with an instant-read thermometer[1].
⏱ 45-55 minutes total
Cool before slicing
Transfer with oven mitts to a rack and cool at least 2 hours. Cooling completes starch gelatinization and prevents a gummy crumb[1][2].
⏱ 2+ hours
Tips & Variations
Variations
High-seed
Increase seeds to 160g, reduce bread flour by 40g
→ Denser crumb, more texture
Honey & malt
Add 1 tbsp honey and 1 tsp diastatic malt
→ Improves crust color and fermentation energy
Sourdough with soaked rye flakes
Replace 30g flour with soaked rye flakes
→ Chewier crumb and nutty flavor
Pro Tips
- 💡 Toast seeds briefly to deepen flavor but cool before adding to dough
- 💡 Slice with a serrated bread knife after resting; flavor develops after 24 hours[1]
- 💡 Use a dough scraper to handle sticky dough; minimal flour for shaping preserves hydration
Common Issues
If things go off-plan, check these frequent issues and fixes based on fermentation science[1][2]:
Storage
Bread box or paper bag
3-5 days
Keep cut-side down to preserve crust
Cloth wrap (linen)
4-6 days
Avoid plastic; moisture accelerates staling
Freezing
3 months
Slice before freezing and toast from frozen
⚠️ Do not refrigerate — cold accelerates starch retrogradation and stale flavor[2]