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5 grain bread | feelingfoodish.com
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5 from 1 vote

Homemade Healthy Wholesome Five-Grain Sourdough Bread

This homemade 5 grain sourdough bread is a hearty and wholesome loaf that's packed with flavor and nutrition. The combination of wheat, quinoa, flax, sunflower, and oats creates a unique blend of textures and tastes, while also providing a good source of fiber and protein. Serve it toasted with butter or jam for breakfast, use it for sandwiches, or enjoy it as a tasty accompaniment to soups and stews.
Prep Time1 day
Cook Time45 minutes
Total Time1 day 45 minutes
Course: Bread
Cuisine: American
Servings: 2 loaves
Calories: 124kcal
Author: Marie

Ingredients

For the levain:

  • 8 ounces bread flour
  • 10 ounces water
  • 3 tbsp starter

For the soaker

  • 1/2 cup quinoa
  • 5/8 cup flax seed
  • 1/2 cup sunflower seeds
  • 3/4 cup oats
  • 1 5/8 cup water boiling
  • 1 teaspoon salt

For the dough:

  • 4 3/8 cups bread flour
  • 1 3/4 cup whole wheat flour
  • 1 cup water
  • 1 tablespoon salt
  • 1 teaspoon yeast
  • soaker (all the above from prior step) 1 pound, 8 oz (all of the above)
  • liquid levain (all but 3 TB from first step) 18 oz, (all but 3 tablespoons)

Instructions

To Make the Levain (the day before making the dough):

  • Mix the levain at least 12 to 16 hours before you plan to mix the dough
  • Combine all levain ingredients and let stand covered at about 70 degrees F
  • At the same time, mix the soaker by mixing all of the grains in a bowl, and pour boiling water on top. cover with plastic wrap and let stand at room temperature

To Make the Dough

  • Add all of the ingredients to a standing mixer and mix on low speed for 2.5 minutes and then low-medium speed for 4 to 5 minutes. the final dough temperature should be 76 degrees
  • Bulk ferment for 1 to 1.5 hours (fold once at 45 minutes if fermenting for 1.5 hours)
  • Divide and shape into 1.5 pound pieces and place into bannetons and cover with towel or plastic wrap
  • Final fermentation is 1 hour at 76 degrees (or you can refrigerate overnight; if refrigerating, bulk fermentation should be extended to 2 hours and commercial yeast should be left out of the mix).

To Bake the Bread

  • Preheat oven at 500 degrees for at least 30 minutes with dutch oven inside placed on baking stone
  • When ready to bake, load loaf into dutch oven, score the top with lame or razor, and reduce heat to 460 degrees
  • Bake bread for a total of 40 to 45 minutes (covered for the first 20 minutes)
  • Let cool on rack for at least 2 hours

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 22.4g | Protein: 4g | Fat: 1.6g | Sodium: 60mg | Fiber: 2g