Super Healthy '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.

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.

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.

If you make this recipe, please comment and rate the recipe below! I love hearing from you all.

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

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Prep Time 20 hours hrs

Cook Time 1 hour hr

Total Time 21 hours 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.

If you liked this loaf, check out my Honey Oat Sourdough Loaf or Semi-Rye Sandwich Sourdough! Let me know what you think of this recipe in the comments below!