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Recipes

Multigrain Sourdough

Multigrain Sourdough

Recipes

Multigrain Sourdough

January 24, 2020


Multigrain Sourdough

We took the flours from our Starter Flour Bundle and created a loaf that is dark and rich with flavour. We added some of our favourite whole grains to enrich the dough even further. Those who know about this loaf seek it out at the Mill + Bakery; now you can make it at home. 

Multigrain
- yields one 950g loaf
220g Flourist Whole Grain Red Fife Flour
175g Flourist Sifted Red Spring Flour
45g Flourist Whole Grain Rye Flour
330g water at 82°F
75g starter
10g salt
30g cooked Flourist Golden Quinoa
30g cooked Flourist Wheat Berries
30g cooked Flourist Farro 

Follow the same method as our Basic Sourdough Boule up until the 3rd fold. Before the 3rd fold add in the Quinoa, Wheat Berries, and Farro, squeezing to incorporate them into the dough much like you incorporated the salt after the autolyse. Fold as usual and continue on with the rest of the steps for folding, shaping, and baking your loaf. 

2 comments


  • All that you would have to do is omit the cooked grains. You would end up with an 840g loaf, but it would still be a tasty loaf.
    If you were really wanting a 950g-er, you could do some quick bakers math and adjust accordingly.
    100% flour mix, 75% water, 17% starter, ~2.3% salt.

    Eric on

  • If I wanted to make a multigrain loaf using only multigrain flour and omitting the quinoa, wheat berries, and farro what would I need to do to change the recipe to make it work?

    Alexander on

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