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Multi-Grain Sourdough Boule {And a King Arthur Flour Giveaway!}

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Multi-grain sourdough boule with King Arthur Flour

I hope y’all enjoy getting ideas for how to use your sourdough starter every month as much as I enjoy giving them to you. I may have successfully kept my cats alive on my own for two years now, but I was skeptical that I could keep a sourdough starter alive. Yet aside from one small hiccup early in the process (quickly remedied by taking some of my mom’s starter), I have managed to keep Methuselah alive and {metaphorically} kickin’ for quite a while now! Go team!

Remember last month’s Roasted Strawberry Sourdough Muffins? Remember how I raved about my dough whisk from King Arthur Flour? They sent me some other items in that shipment that I really loved, including their Harvest Grains Blend. It’s basically a blend of everything good for you ever, including whole wheat berries, millet, rye, and flax, sesame, poppy, and sunflower seeds. Whew! Seriously, this stuff is good for you, and they suggest adding it to everything from quick breads to pancakes to crackers {<– I bet that last one would be crazy good!}. Personally? I used it to make this Multi-Grain Sourdough Boule.

Speaking of which, could someone please tell me how to correctly pronounce the word “boule”? I am yet to need to say it out loud, but I do hate sounding like a dummy in my own head.

Nerd alert.

Multi-grain sourdough boule

Multi-grain sourdough boule

Anyway. This bread is nutty and seedy {I mean that in the most positive way possible} and…well, look at it! You can just tell by looking at it that this bread is going to be good and good for you.

And since it’s so good for you, that means you can slather it in extra butter. Right?

King Arthur Flour thinks that EYHO readers are pretty darn awesome {they’re totally correct, by the way}, so they’d like to offer one lucky reader the same products that they sent me! This includes a 2-lb bag of the Harvest Grains Blend, a 15-inch dough whisk, a coupon for a FREE bag of KAF flour, and a 1-quart stoneware crock. I love using the stoneware crock to store my starter – although, word to the wise, don’t wedge the crock into your fridge door next to the milk, because when you go to get the milk out at 6 in the morning, you could knock the lid onto the floor and shatter it. Yeah, that happened. Learn from my error, kiddie-beans. 

Use the widget below to enter to win. One winner will be randomly chosen at midnight on Tuesday, July 30, at which point the winner will be contacted via email and will have 48 hours to respond. Good luck!

a Rafflecopter giveaway

multi-grain sourdough boule
King Arthur Flour kindly provided me with product to review, but I was under no obligation to host a giveaway or post a positive review. As always, all opinions are 100% my own. 
Recipe from King Arthur Flour.
Multi-Grain Sourdough Boule
Yield: 1 large loaf
  • 1 cup boiling water
  • 1 cup King Arthur Flour Harvest Grains Blend
  • 2 cups sourdough starter, fed and ready to use
  • 1¾ cups white whole wheat flour
  • 1¾ cups bread flour or all-purpose flour
  • 2½ teaspoons salt
  • 1½ teaspoons instant yeast
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seeds or your favorite blend of seeds, for topping
  1. In a large mixing bowl, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm.
  2. Add the fed sourdough starter and the remaining dough ingredients, and mix, either by hand or with a stand mixer fitted with a dough hook, until you've made a soft dough, adding additional water or flour as needed. Dough will be sticky.
  3. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1½ hours.
  4. Turn the dough out onto a lightly floured work surface, and gently fold it over a few times to deflate it. Shape it into a large round.
  5. Place the dough in a round covered baker or Dutch oven that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1½ hours. Towards the end of the rising time, preheat the oven to 425°F.
  6. Just before baking, brush the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch or "x" pattern.
  7. Bake the bread, covered, for 40 minutes. Uncover the loaf and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F.
  8. Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack.
I used a 5½-quart Dutch oven to bake my bread, resulting in a wider, shorter loaf. Using my 4-quart Dutch oven would have resulted in a smaller, taller loaf.
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Sunday 4th of August 2013

This looks absolutely fabulous!

Patricia Murray

Tuesday 30th of July 2013

I started making my own bread after I was flooded out of my neighborhood during Hurricane Sandy. I ended up 400 miles away, and there was no Irish Soda Bread. So I started making my own, as well as other types of bread. Now everyone wants a loaf!!!! I love it!!

Karen Delaney

Tuesday 30th of July 2013

I think I'd give your recipe here a honor of the great giveaway!


Tuesday 30th of July 2013

Pizza crust!


Tuesday 30th of July 2013

If I win this giveaway, I'll make sourdough starter and bake a multi grain bread with the Harvest Grains Blend.