Multigrain Sourdough Bread

This multigrain sourdough bread is hearty, delicious, and great bread for sandwiches. It's soft, and stays moist for days.

First, feed your sourdough starter and let it rise.

Soak a 5 or 7 grain cereal mix in boiling water until the water has cooled to room temperature.

Add in flour, brown sugar, salt and sourdough starter.

Knead into a thick and sticky dough and add in room temperature butter.

Knead for about 6-8 minutes, then transfer to a bowl and let it rise, then refrigerate.

Pull the cold dough from the bowl onto a floured work surface and cut into two equal pieces.

Shape each piece into a rectangle then roll it up like a swiss roll.

Place into a lined 8x5 loaf pan and repeat with the second piece.

Rise until doubled in size then brush with milk and sprinkle with extra grains.

Bake until deep golden brown. Let it cool before slicing.

See the link for the full recipe!