Never Buy Sourdough Again: The Ultimate Multigrain Recipe! 🍞

- Never Buy Sourdough Again: The Ultimate Multigrain Recipe! 🍞
Learn how to make homemade multigrain seeded bread with a poolish preferment and only a small amount of yeast. This easy artisan bread recipe has a soft, airy crumb, crispy crust, and rich homemade flavor.

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❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨

For the poolish:
- 150 g whole wheat flour (about 1 1/4 cups)
- 150 ml water (about 2/3 cup)
- 1/4 tsp instant yeast
For the soaked seeds:
- 10 g fine salt (about 1 1/2 tsp)
- 100 g mixed seeds (about 3/4 cup – I used black sesame, chia, and pumpkin seeds)
- 230 ml water (about 1 cup)
For the dough:
- All of the poolish
- All of the soaked seeds
- 200 g bread flour (about 1 2/3 cups)
- 150 g semola flour (about 1 cup)
- plus 1–5 tbsp more if needed (I used 4 tbsp)

1.Mix the poolish ingredients and let it ferment until fully matured.
2.Combine the seeds with water and salt, then refrigerate them until the poolish is ready.
3.Mix the poolish, soaked seeds, flours, and water until a dough forms.
4.Let the dough rest for 45 minutes.
5.Fold the dough with wet hands, as shown in the video.
6.Let the dough rise until it becomes light and airy.
7.Dust the dough and your work surface with whole wheat flour, then divide the dough into 4 equal pieces.
8.Cover the dough pieces and let them rest for 15 minutes.
9.Shape each piece into a mini baguette and let them proof until puffy.
10.If desired, score the tops with a sharp knife or bread lame.
11.Bake at 210°C (410°F) on the convection setting for 25 minutes, or until golden brown with a crisp crust.
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