image of sliced all the grains sourdough loaf with jam

All The Grains Sourdough

Okay, so this sourdough loaf doesn’t really have all the grains. But it has a bunch that are super tasty and good for you. If you want a fun twist on a typical rye loaf, this is the loaf for you.

The best part about this loaf is that if you don’t have some of the flours, just replace them with what you have. Actually, that may not be the best part. The best part might be that this is a lazy day loaf. Lazy day loaves are doughs that you don’t have to fold, don’t have to fret much about, can just let chill without much worry, etc. Lazy day loaves are simply the best.

image of close up crumb of all the grains sourdough loaf recipe

All The Grains Sourdough: Little details

If it’s really hot in your kitchen, the original rising time will take the minimal amount of time, which is 6 hours. If it’s cooler, then the time may be 8 hours. Sourdough has a mind of its own. We love it for that, so bear with it. Be patient with it. Be loving to it. It will give you love in return.

image of all the grains sourdough pullman loaf sliced

If you want this to be the happiest bake ever, support local mills and farmers by using high quality local stone-ground flours. They will then be ground from whole grains and make your loaf super divine and healthier.

Store-bought bread flour may be okay for now, but a high-quality flour that isn’t roller-milled and sifted into oblivion will change your bread life, your religion, your soul. Heavily manufactured flours in roller mills lose the bran and the germ (the most nutritious parts of the grain). Stone ground flours maintain nutrition and terroir. Be on the lookout for local stone ground flours in the natural foods store near you.

image of all the grains sourdough loaf sliced with jam

If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!

image of all the grains sourdough pullman loaf recipe

All The Grains Sourdough

This loaf uses lots and lots of whole grains…for a tasty loaf that's also super good for the gut. So throw in all of your grains, let it ferment and rise, then bake it off!
5 from 2 votes
Prep Time 20 hrs
Cook Time 1 hr
Total Time 21 hrs
Course Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine American, Healthy
Servings 1 13 inch loaf
Calories 92 kcal

Equipment

  • 13-inch pullman loaf pan

Ingredients
  

levain

  • 160g water
  • 35g mature sourdough starter
  • 100g rye flour
  • 50g whole wheat flour
  • 50g bread flour

dough

  • all the levain
  • 495g water
  • 300g bread flour
  • 110g whole wheat flour
  • 100g rye flour
  • 100g buckwheat flour
  • 90g spelt flour
  • 35g honey
  • 10g salt

Instructions
 

  • Thoroughly mix all the ingredients for the levain, then cover and let it sit overnight (12 hours) at room temperature.
  • In the morning, in a large bowl, mix all the dough ingredients together thoroughly. The dough should resemble wet cement. Cover and let sit for 6 hours.
  • Oil a 13-inch Pullman pan. Transfer the mixture into the pan and cover. Let rise for 2 hours or until the dough has risen to an inch from the top of the pan.
  • Preheat the oven to 400F. After 20 minutes, place the covered Pullman pan in the oven. Let bake for 40 minutes, then remove the lid. Let bake for another 15-20 minutes, or until the temperature reaches 208F.
  • Remove from the oven and from the pan, then let cool on a cooling rack for at least an hour before slicing. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!

Notes

When mixing the dough together, really make sure you don’t have any flour or water pockets. Get your hands in there! (And if it’s a hard to mix, wet cement-like dough, you’re doing it right!).
You can use two smaller loaf pans if you don’t have a pullman pan. Just check on the uncovered loaf pans when baking around the 40 minute mark to be sure they aren’t too brown. If they are fully browned on top, then cover with tin foil.
You can replace the buckwheat flour or spelt flour with rye flour or whole wheat flour. You can also replace the rye or whole wheat flour with the other one.

Let me know what you think of my recipe in the comments below!

4 thoughts on “All The Grains Sourdough

  1. 5 stars
    Gorgous and tasty. Perfect excuse to try out different types of grains and I love the idea of having an arsenal of lazy day bakes!!

  2. 5 stars
    I loove that you’ve thought of recipes for even the lazy day bakes! Thanks so much, it’s such a great way to try out new grains, without being too high maintenance!

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