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    You are in: Home / Baking / Multigrain Sunflower Sourdough Bread Recipe
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    Multigrain Sunflower Sourdough Bread

    Multigrain Sunflower Sourdough Bread. Photo by Katzen

    1/1 Photo of Multigrain Sunflower Sourdough Bread

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 50 mins

    24 hrs

    50 mins

    Katzen's Note:

    Inspired by Multigrain Loaf (By the Canadian Living Test Kitchen), which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.

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    Serves: 12



    Units: US | Metric

    To make Proofed Starter


    Topping (optional)

    • seven-grain cereal


    1. 1
      Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
    2. 2
      Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
    3. 3
      Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
    4. 4
      Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
    5. 5
      If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

    Ratings & Reviews:

    • on October 28, 2009


      Really yummy, but got kind of chewy after a day or so. Great way to get your fiber! Also makes good toast :)

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    • on September 11, 2009


      Made this bread using part of another recipe of yours, Harvest Grain Blend for Bread #384672, & both were a big success & most satisfying! And, although they are a great combo (& I look forward to combining them again & again), I do plan on making this sourdough bread as given here! Thanks for sharing some great recipes! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Multigrain Sunflower Sourdough Bread

    Serving Size: 1 (104 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 232.6
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 294.5 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 7.3 g
    Sugars 3.6 g
    Protein 8.9 g

    The following items or measurements are not included:

    sourdough starter

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