Recipe: Everyday Multigrain Sourdough Sandwich Bread

This no-knead sourdough bread is perfect for beginners.

Words and recipe: Nicola Galloway

This seeded multigrain bread is good for beginners as it doesn’t require kneading. Although sourdough bread takes longer to rise than bread used with fast-acting commercial yeast, the actual preparation time is minimal. I’ve been making this for years for my family — it’s perfect for toast and sandwiches.

Makes 1 x 800g loaf


1 cup white wheat or spelt flour
1 cup wholemeal wheat or spelt flour
½ cup rolled oats
½ cup seeds (flaxseeds, sunflower, pumpkin)
¼ cup ground flaxseeds
1½ teaspoons sea salt
about 1½ cups warm water
¾ cup active sourdough starter, fed 6 to 8 hours prior
1 tablespoon extra virgin olive oil


Combine the dry ingredients in a bowl and use a balloon whisk to mix well and aerate. Make a well and pour in 1¼ cups water, the sourdough starter and olive oil.

Use a spatula to mix well for one minute resulting in a thick cake-like batter (add extra water as needed to achieve this). Set aside the dough for several minutes and replenish the sourdough starter.

Pour the mixture into a greased bread tin or bread-maker tin. Sprinkle with sesame seeds if desired. Cover the tin with a plastic bag to create a humid environment (make sure the bag doesn’t touch the dough) and set aside in a warm place for 6 to 10 hours until risen by about a third with a “domed” surface.

Preheat oven to 220°C. Put the bread in the oven and immediately turn down the heat to 200°C. Bake for 50 minutes. Remove the bread from the tin; check it has a golden crust. If not, place bread back into the oven without the tin for an extra 10 minutes.

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Alternatively, use a bread-maker on the “bake only” setting for 1 hour.



Recipe: How to create and nurture a sourdough starter

Sustainability Through the Seasons, an NZ Life & Leisure special edition.


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