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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

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  • 1 cup boiling water
  • 1 cup King Arthur Flour Harvest Grains Blend
  • 2 cups sourdough starter fed and ready to use
  • 1 3/4 cups white whole wheat flour
  • 1 3/4 cups bread flour or all-purpose flour
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seeds or your favorite blend of seeds for topping


  • In a large mixing bowl, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm.
  • 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.
  • Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
  • 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.
  • 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 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.
  • 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.
  • 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.
  • 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 5 1/2-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.
Makes 1 large loaf.
Tried this recipe?Let us know how it was!


  1. I would bake some yummy bread if I won this giveaway. We actually bake all of our bread from scratch. We haven’t had store bought bread in years. Thanks so much for this awesome giveaway!

  2. I want to try this cracker idea. I’m betting that they would be gone in a flash around here…maybe with some chicken or tuna salad?? Yum.

  3. Sourdough champion of the universe, I bow to your sourdough ways!!!! This loaf is killing me in every way. I’ve never made bread in a dutch oven and I’m thinking this needs to happen ASAP.

    I have a shameful, shameful confession for you….I maybe, sorta, kinda, possibly let my starter go…as in I dumped it because it was too much responsibility. I couldn’t give it the love it deserved. And now I’m having major regrets… in an I-can’t-believe-I-broke-up-with-you-and-now-I-want-you-back sort of way. Serious mistake. I need a piece of Methuselah…looks like I’m gonna have to go claim him!

  4. well i would for sure make this bread!! i’ve never really made breads before so i would be excited to try lots of new things 🙂

  5. I must bake this. My Sourdough started from scratch using KAF whole wheat flour and pineapple juice has made pancakes, scones,and rolls,but not any actual bread yet. Just in case something happens; I’ve put a portion in a freezer baggie in the freezer – carefully labeled – so I can begin anew if needed. My starter is named Bond,since when first cultured it was shaken, not stirred vigorously as instructed.

  6. Ooo I want to come to your apartment and EAT all this bread. This looks awesome Stephie, I love grainy looking breads. Can’t wait to see you Friday!!!

  7. This is a trick question, of course I would make your recipe! Really though, I would. I have a sourdough started from King Arthur, the crock would come in handy and I promise I wouldn’t break it! I love the taste of sourdough and the more intense the flavor the better. I use mine often to make soft pretzels, I add a bit of citric acid to intensify the sourness.

      1. The recipe I made was adapted from Alton Browns, my kids love’m and are always asking me to “tie up” a batch!

  8. the only bread I have ever made is biscuits been sort of scared to make any other kind but I would love to make my own pizza dough and home made rolls muffins omg the possibilities are endless. thanks for giving us a chance at getting one of these

  9. I would make a variety of sourdough products. Off the top of my head I’m thinking of pancakes, breads, bagels, pizza crust…and that’s just off the top of my head!

    1. I think a lot of people have that issue. It takes a little practice, and a LOT of believing in your yeast! Sounds weird, but it’s true. 🙂

    1. My starter recipe is really easy! I think I forgot to add the link to this post, but I’ll remedy that immediately. If you can’t get it going, King Arthur sells one already done, so all you have to do is feed it. Also, often times local bakeries will be willing to give or sell you some of their starter, so you could always ask around. Getting it going is the hardest part, keeping it fed is easy.

  10. That looks great! My fiancee just baked a sourdough boule this weekend with the sourdough starter we started together a few months back, and mostly bread flour but also a little rye flour. I’d love to win and try baking with the Harvest Grains Blend! We’d start with your recipe! 🙂

  11. 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!!

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