Multigrain Sourdough Boule
- 1 cup (227g) boiling water
- 1 cup (142g) Harvest Grains Blend
- 2 cups (454g) ripe (fed) sourdough starter **
- 1 3/4 cups (198g) King Arthur White Whole Wheat Flour
- 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 2 tablespoons (25g) vegetable oil
1 tablespoon sesame seeds or Artisan Bread Topping, or your favorite blend of seeds
- In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm
- Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you’ve made a soft dough, adding additional water or flour as needed.
- Cover the dough in the bowl, and let it rise until it’s almost doubled, about 1 to 1 1/2 hours.
- Turn the dough out onto a lightly floured dough mat or lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round.
- Place the round in a round covered 10″ Banneton Proofing Basket that’s been well dusted with rice floor, and sprinkled with sesame seeds or cornmeal, and put on the linen cover. Let the loaf rise until it’s very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.
- Put your loaf onto a baking pan, and just before baking, brush with water, and sprinkle with seeds. Use a scoring lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern.
- Bake the bread for 40 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.)
- Remove the bread from the oven, and cool on a rack.
Tips from our Bakers
** Don’t have any starter?
Here’s a recipe for homemade sourdough starter. If you’re making it from scratch, you’ll need to feed it for 5 to 7 days before it’s ready for baking.