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Aug 25, 2012

Multi-grain Boule

This is a large loaf of bread that you bake in a Dutch oven. It includes sour dough starter or a poolish, whole grains and seeds, and a combination of unbleached white and whole wheat flour. It makes excellent toast, and lasts for quite a few days. It is really easy to work with this dough.


Recipe adapted from King Arthur Flour

1 cup boiling water
5 ounces of a blend of whole grains and seeds. The original recipe calls for KAF harvest grains blend.*

* Most of the time when I make this bread, I do not have that ingredient, so I throw in a combination of the following ingredients until I get to 5 ounces:
  • Bob's Red Mill 5, 7, or 10 grain cereal
  • Steel cut oats
  • Whole flax seeds
  • Poppy seeds
  • Flax meal
  • Sesame seeds
I kind of eyeball the ratio of the ingredients, and the bread comes out great every time. 

16 ounces sour dough starter that has been fed and is ready to use**
7 ounces white whole wheat flour
7 1/2 ounces unbleached all-purpose flour
2 1/2 t. salt
1 1/2 t. instant yeast
2 T vegetable oil
Seeds for topping the bread


Place the grains and seeds (except the seeds for topping the bread) in the bowl of a stand mixer, and pour the boiling water over them and stir. Let the mixture cool to about 90 to 100 degrees F and then add the rest of the ingredients. 

Mix with a large spoon or dough whisk until they form a ball and most of the flour is damp. 

Knead with the dough hook for about 7 to 10 minutes until you have a soft dough that clears the sides of the bowl. It won't be sticky. Add flour or water as needed. This dough should be as easy to handle as sandwich bread dough. You can also knead by hand if you don't have a stand mixer. 

Form the dough into a ball and place into an oiled bowl or dough rising bucket, cover with plastic wrap, and let rise until doubled, 45 to 90 minutes depending on the weather.

Remove the dough from the bucket and gently deflate it by folding it a few times. Shape the dough into a ball and place it in an oiled Dutch oven (for this bread, I use a 4.2 Q. Emile Henry clay baker) sprinkled with corn meal or semolina. Lightly spray with spray oil, cover, and let it rise until puffy, about 60 to 90 minutes. 

Once it has risen, lightly spray with spray oil again, sprinkle with the seeds of your choice (I often use a combo of sesame, flax, and poppy. This loaf has King Arthur Flour's Artisan Bread Topping. Did I mention that I have a refrigerator/freezer full of their stuff?). 

Slash a pound sign into the top of the loaf with a serrated knife.

Bake in a preheated 425 degree F oven in the covered pan for for 40 minutes. Remove the lid, and continue to bake for 10 to 15 minutes more, until the loaf reaches 190 degrees and is golden brown. 

Note: If you bake the loaf without using a Dutch oven, either on a baking sheet or baking stone, the total baking time should be reduced to about 40 to 45 minutes. 

**If you don't have sour dough starter, you can use a poolish that you make the day before. Mix together 1 cup of water, 8 ounces of flour, and a little more than 1/8 tsp. instant yeast. Mix the ingredients in a bowl, cover with plastic wrap and let it sit at room temperature for 3 to 4 hours until it becomes bubbly. Refrigerate immediately. Can be used for 2 to 3 days. 

Submitted to Yeastspotting.

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  1. Very nice, Karen! I'm going to make this! I mixed up my own batch of "harvest grains," from the KAF website recommendation. And I have the seeds for the top. Always glad to bake from what I have on hand!!!

    Very pretty loaf.

    1. Thanks Judy! I have been trying to use what I have too, but sometimes I just can't resist =)


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