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Multigrain Clover Honey Sourdough Bread

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A delightful multigrain sourdough bread infused with clover honey, offering nutty flavors and a tender crumb.

Ingredients

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  • 350 g strong bread flour
  • 100 g whole wheat flour
  • 50 g rolled oats
  • 50 g multigrain cereal or seeds (sunflower, flax, millet)
  • 300 g warm water
  • 120 g active sourdough starter (100% hydration)
  • 10 g fine sea salt
  • 30 g clover honey
  • 20 g olive oil or neutral oil

Instructions

  1. If needed, mix a small amount of starter with flour and water 4–8 hours before mixing. Use 120 g of active starter in the dough.
  2. In a large bowl, combine flours, oats, and seeds. Stir in salt but keep salt away from starter until later.
  3. Add water and clover honey. Mix until just combined. Rest for 30 minutes (autolyse).
  4. Add starter and fold to combine. Add salt and oil.
  5. Bulk ferment at room temperature for 3–5 hours with folds every 30–60 minutes during the first two hours, looking for a 30–50% rise and visible bubbles.
  6. Shape the dough into a tight boule and place in a floured banneton or bowl lined with a towel.
  7. Refrigerate for an overnight cold proof for flavor, or proof at room temperature for 2–4 hours until puffy.
  8. Preheat Dutch oven to 475°F (246°C). Score the loaf and bake covered for 20 minutes, then uncovered for 20–30 minutes until deep brown and internal temperature reaches ~205°F (96°C). Cool fully before slicing.

Notes

For nut-free, avoid nuts and use seeds only. Overnight cold proofing improves flavor. Keep the loaf at room temperature in a paper bag for storage.

Nutrition

Find it online: https://diyprzepisy.com/honey-sourdough-bread/

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