multigrain sourdough sandwich bread

Soft Multigrain Sourdough Sandwich Bread

multigrain sourdough sandwich bread

Soft Multigrain Sourdough Sandwich Bread Recipe

This is my soft multigrain sourdough sandwich recipe made with simple ingredients, like whole wheat, spelt, and einkorn, and it’s naturally fermented with sourdough (so it’s gut healthy and nutritious). It’s unbelievably soft on the inside with the perfect golden crust. I use this sandwich bread for my morning eggs and toast, sandwiches, almond butter & jam’s, french toast, and so much more!

✨Health Benefits of Sourdough Bread✨
Sourdough bread is unlike all other types of bread because it goes through a long and slow natural fermentation with wild yeasts and lactic acid bacteria (LAB). This ancient, 6,000-year-old tradition has remarkable health benefits.  A long and slow sourdough fermentation transforms wheat and other grains easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough bread is also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.

Here’s my secret for making sourdough sandwich bread soft

Sprouted Barley Flour

Sprouted barley flour is made from sprouted barley and is crafted to preserve naturally-occurring enzymes like amylase. Amylase helps break down starches to simple sugars in our dough as food for yeast. L.A.B. bacteria also provides this but introducing sprouted barley flour helps speed up the process. The end result is sourdough bread with a soft, tender texture.

What if I don’t have sprouted barley flour?

No worries at all! If you don’t have sprouted barley flour, simply swap the 20g sprouted barley with whole wheat flour or bread flour instead.

sourdough sandwich bread multigrain

What makes this sourdough sandwich bread healthy?

This sourdough sandwich bread is made with nutritious flours that are naturally (and slowly) fermented with sourdough starter. The fermentation process creates remarkable health benefits because it eliminates antinutrients, unlocks vitamins and minerals, and degrades complex starches and proteins (like gluten!). And as a result, sourdough bread is rich in vitamins and minerals, antioxidants, and is anti-inflammatory and gut healthy.


Why we love it:

Bioavailable Nutrients like Vitamins and Minerals: Sourdough fermentation unlocks vitamins and minerals in grains like B-vitamins, iron, zinc, magnesium, selenium, and manganese.

Anti-Inflammatory: Fermentation also reduces lectins, phytic acid, and other hard to digest anti-nutrients which makes valuable nutrients bioavailable and easier for your body to absorb. The fermentation process also breaks down hard to digest proteins like gluten.

Gut Healthy: A natural fermentation with sourdough starter breaks down antinutrients, enzyme inhibitors, lectins, and initiates the degradation of complex starches and proteins. This process neutralizes plant compounds that can inhibit digestion and negatively impact your health while making it easier to digest the carbs and proteins in grains. 

Rich in Prebiotic Fiber: Whole grains are packed with prebiotic fiber, and sourdough fermentation makes even more! Prebiotics stimulate the growth of beneficial bacteria by providing food for the microbes in your gut. 

Boosts Antioxidants: Whole grains are an excellent source of antioxidants, and a natural fermentation process increases the antioxidant capacity of polyphenols and other beneficial phytonutrients. Lactic acid bacteria produce lactic acid, which acts as a powerful antioxidant too. 

Slow-Digesting: Whole grain sourdough bread is packed with dietary fiber, prebiotic fiber, resistant starch, and complex carbs. Fiber-rich, slow-digesting carbs provide more sustained energy and keep you feeling full longer. 

multi grain sourdough sandwich bread

Nutrition Breakdown of One Slice of Multigrain Sourdough Sandwich Bread

  • 107 Calories
  • 21g Carbs (7%)
  • 3.9g Protein (8%)
  • 2.7g Fiber (10%)
  • 0g Sugar
  • 1.2mg Iron (6%)
  • Manganese (1%)
  • Selenium (1%)
  • 1.4mg Vitamin B3 (9%)
  • 0.1mg Vitamin B2 (5%)
sourdough sandwich bread nutrition

Soft Multigrain Sourdough Sandwich Bread FAQ

What flour is best for this recipe?

A high-protein bread flour is needed for this recipe. I used King Arthur’s organic white bread flour with a mix of King Arthur’s stone-ground organic whole wheat flour.

When is bulk fermentation done?

The best way to tell if bulk fermentation is done is when the dough has doubled in size, air bubbles form on top, and air pockets on the sides and bottom. The dough should feel airated.

Why do you do an overnight proof too?

The proof is really where the magic happens. At this point, the dough has risen sufficiently, so we’re ready to slow that process down. The cold temperature of the fridge will drastically reduce yeast activity, and your dough will likely rise a tiny bit overnight. But the lactic acid bacteria (LAB) will work all through the night, converting simple sugars into lactic acid and breaking down gluten proteins. This microbial activity develops flavor, improves texture, and enhances the nutritional value and digestibility of bread

Is an overnight proof optional?

I do not recommend omitting the overnight proof because of all the health benefits listed above and the improved texture/flavor of the final bread. The overnight proof will help contribute to the soft texture.

Can I autolyse the bread dough?

Yes, definitely! Most of the time I don’t autolyse for the sake of simplicity but It’s a great way to build structure in your dough prior to adding sourdough starter.

What if I don’t have sprouted barley flour?

No worries at all! If you don’t have sprouted barley flour, simply swap the 20g sprouted barley with whole wheat flour or bread flour instead.

Looking for other sourdough bread recipes? Here are a few ideas:

Everything Sourdough Bagel

Step-by-Step Sourdough Bagel Recipe

Beginner Sourdough Bread Recipe

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multigrain sourdough sandwich bread

Soft Multigrain Sourdough Sandwich Bread

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  • Author: Jesha
  • Total Time: 0 hours
  • Yield: 1 Loaf 1x


This soft multigrain sourdough sandwich bread is full of wholesome ingredients like spelt, einkorn, and whole wheat flour. It’s perfectly light and fluffy like my classic sandwich bread but has an earthy, satisfying flavor like whole wheat bread that I absolutely love. My recipe also uses a touch of honey, extra virgin olive oil, and a natural fermentation for gut health! It’s the perfect bread for a delicious egg sandwich, an almond butter and jam, or cottage cheese toast.




  • 260g Half White Bread Flour* (also called Type 85 flour) (50%)
  • 70g Whole Wheat Flour (16.47%)
  • 70g Whole Grain Spelt Flour  (16.47%)
  • 50g Einkorn or other Whole Grain (11.76%)
  • 337g Water (79.29%)
  • 135 Starter (31.76%)
  • 9g Salt (2.12%)
  • 15g Raw Honey (3.53%)
  • 14g Barley Malt Flour (3.29%)
  • 10g Olive Oil (2.35%)


  • Egg (for egg wash)
  • Butter (for butter wash)
  • Optional: Sprouted Oats for topping


  1. Feed Your Starter: You’ll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 135g of active, bubbly starter, it makes sense to feed at least 90 grams of water and 90g of flour the night before if you’re planning to mix the following morning. You’ll remove 135g the next day for this recipe, and you should have just enough on hand to refeed to maintain your starter. 
  2. Mix and Initial Stretch & Fold Set: Add all Bread ingredients to a bowl and mix with your hands for a few minutes until all ingredients are incorporated. If using a dough mixer, you can mix the dough on low for 2 minutes. Let the dough rest for 30 minutes, and then perform stretch and folds for 1-3 minutes or until the dough feels smooth and it becomes difficult to stretch out.
  3. Bulk Fermentation: Bulk fermentation is simply the process of letting your dough ferment at room temperature until it doubles in size. It usually takes about 7-8 hours depending on the temperature of your home and the strength of your starter. For this step, you’re going to perform 3-5 sets of stretch and folds every 1hr throughout the duration of the bulk fermentation. You do not need to be perfect with timing when it comes to stretch and folds! It’s most important to get a couple of sets in during the beginning of the bulk. I don’t bother timing stretch and folds anymore just aim for at least 4 sets of stretch and folds.
  4. Roll: Once bulk fermentation is done, lay your dough out on a lightly floured (or lightly sprayed with water) surface and roll into a log.
  5. Overnight Rise: Pick up the dough and place it in a 9”x5” pan. Cover your dough (I use these elastic dough covers) and place in the fridge for overnight proof for roughly 12 hours. If you need to, you can leave your dough in the fridge for up to 24 -36 hours. 
  6. Final Rise: This may be the most important step. Remove your dough from the fridge and place it in a warm spot in your home or in a proofer if you have one (make sure to keep the cover on the dough to prevent drying out). Let it rise until it has doubled in size. This process can take anywhere from 1.5 – 4 hours depending on the temperature of your house/proofer. 
  7. Preheat Oven: Now, preheat the oven to 375F. 
  8. Egg Wash: Apply egg wash to the top of the dough
  9. Optional: top the dough with sprouted rolled oats. 
  10. Bake: Bake for 37-42 minutes until golden brown in a 9”x5” pan. I use this pan and absoluely love it! If you use the cover the top of the bread will turn out insanely soft. 
  11. Butter Wash and Cover: After baking, brush the top of the loaf with a little oil or butter and cover with a thick cloth so that the top becomes soft. 
  12. Let cool: Wait at least 1 hour for the bread to cool before digging in!


*I love  to use Farmer Ground’s organic stone milled half-white flour because it’s flavorful and nutritious (it’s basically 85% whole grain flour that has had only the largest bits of bran sifted out). You can also use a white bread flour instead, I’d recommend King Arthurs

  • Fermentation Time: 18-20 hours
  • Cook Time: 42 Minutes
  • Category: Sourdough Bread

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