Why choose one type of flour when you can have six? This six-grain bread with sourdough consists of wheat, rye, spelt, barley, oats and einkorn. Malt and sourdough add extra flavor. Soaked rye meal ensures a moist bread with a long shelf life. The dough does not require yeast or kneading and, thanks to the overnight fermentation, the bread only needs to be baked in the morning. The recipe makes either one large loaf or two small loaves. I prefer to bake small loaves. This keeps the bread fresh for longer and is also perfect as a gift or housewarming present.
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You will need these ingredients
- Rye meal: I grind my own rye meal in a grain mill*. I use a coarser grind than for wholemeal flours. Freshly ground flour has more flavor and more nutrients, but of course you can also use store-bought meal. You can also replace the rye meal with wholemeal rye flour.
- Hot water to soak the rye meal.
- Pour double the amount of water over the flour and mix. The heat causes the flour to gelatinize and absorb more water. This makes the finished bread juicier and keeps it fresh for longer.
- Wheat flour: I have used brown floour (wheat flour 1150) for this recipe. You can also use bread flour (wheat flour 550) instead.
- Six-grain flour consists of wheat, rye, spelt, barley, oats and einkorn. I ground my own flour. If you don’t have a grain mill*, you can also mix different types of store-bought flour.
- Malted rye flour consists of germinated grain that is dried and ground. It is supposed to refine the taste and improve the crust. If you don’t have malt flour to hand, you can replace it with wholemeal flour and a teaspoon of honey.
- Sourdough starter makes the bread moist and aromatic and ensures that the bread stays fresh for a long time.
- Cold water in summer or lukewarm water in winter.
- Salt for flavor.
Baking with sourdough – cultivating and caring for sourdough starter
You can use either wheat sourdough or rye starter for this recipe. I use a universal sourdough for all types of flour. I feed my sourdough with equal parts water and flour. If you use a different mixing ratio, you will need to adjust the amount of water in the recipe.
The sourdough does not need to be freshly fed for this recipe, but it should not have been more than a week since it was last refreshed. The longer your sourdough has not been fed, the longer the dough usually needs to rest.
If you don’t have a sourdough yet, I’ve put together some methods for growing your own starter here.
How to bake easy six-grain bread with sourdough
- Mix the dough and leave to rest until the volume of the dough has increased considerably.
- Form two loaves and leave to rest in oval proofing baskets* in the fridge overnight.
- Score the loaves and bake until crispy.
Baking time and temperature for multigrain bread with sourdough
Preheat the oven and baking stone to 250 degrees Celsius for at least 30 minutes. When the bread is placed in the oven, the heat is reduced to 230 degrees. Two small loaves are baked for 20 minutes with steam and 20 minutes without steam. One large loaf is baked for 20 minutes with steam and about 30 minutes without steam.
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Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* or baking stone to make your bread, rolls and pizza nice and crispy.
- When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the cast iron pot has the perfect climate.
- A stainless steel kettle* with different temperature settings for soaked ingredients.
- A sharp bread knife*.
You can find more product recommendations here.
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Recipe for Easy Multigrain Sourdough Bread
Ingredients
Soaked ingredients
- 50 g coarsely ground rye flour
- 100 g hot water
dough
- Soaked ingredients
- 300 g wheat flour
- 300 g Six-grain flour whole grain
- 25 g malted rye flour or 1 teaspoon of honey
- 120 g sourdough starter
- 400 g cold water
- 1½ tsp salt
Instructions
Day 1
- Pour boiling hot water over the rye meal. Stir the mixture, cover and leave to cool to room temperature.
- To make the dough, mix the cooled flour mixture with the salt, wheat and six-grain flour, rye malt (or honey), water and sourdough starter.
- Cover the dough and leave to rest for about four hours until the dough has doubled in volume.
- Transfer the dough to a work surface and divide it into two equal parts using a stainless steel dough scraper*. To prevent the dough from sticking, you can moisten your hands and the work surface with a little water.
- To shape the dough round, take the edge of the dough and fold it towards the center of the dough until you have a round loaf that is tensioned on the bottom.
- Place the dough, tensioned side down, in a floured proofing basket*.
- Cover the proofing basket with a kitchen towel and place in the fridge overnight or for eight to ten hours.
Day 2
- Preheat the oven to 250 ℃ hot air (+bottom heat) using a baking stone and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Transfer the dough pieces to the bread baking stone*, dust with flour and cut with a baker’s knife*.
- Turn the oven down to 230 ℃, place the loaves in the oven and add steam.
- Bake the loaves for 20 minutes with steam, then let the steam escape and finish baking the loaves for 20 minutes at 200 degrees.
- Allow the loaves to cool completely before slicing.
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