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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. 

- 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. 


Janna (Flourist)

Hi Brie,

This dough is definitely stickier and trickier to handle. The dough should end up being more like a porridge consistency. It will achieve a very modest rise if done correctly. If you have additional questions please email us at

Thank you!


Is it normal for this dough to be stickier and trickier to work with than a 100% wheat loaf? And also not to rise as much? Or do I need to figure out what I did wrong?


For 2 × 840g loaves (without any cooked grains) may I just double the other ingredients?
Thank you!

Ilse Borgen

Hard to cook such a small quantity, you probably need only about a tablespoon uncooked. Make sure to rinse to remove the saponins.


Hello! To get 30g of the cooked grains, what weight of dried grains do I start with of each? Thanks! – Eitan

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