MULTIGRAN SOURDOUGH BOULE

King Arthur Baking

Serves: 1

Prep: 25 min | Bake: 38-55 min | Total: 3 hrs 33 min

INGREDIENTS

• 1 c (227g) boiling water
• 1 c (148g) Harvest Grains Blend
• 2 c (454g) fed sourdough starter
• 1 3/4 c (198g) Golden Wheat Flour
• 1 3/4 c (210g) Unbleached All-Purpose Flour
• 2 1/2 tsp (15g) table salt
• 1 1/2 tsp instant yeast
• 2 Tbsp (25g) vegetable oil

Topping: - 2 Tbsp (22g) sesame seeds or 1 Tbsp bread topping

INSTRUCTIONS

1. In a large mixing bowl, combine Grains Blend and boiling water. Let cool to lukewarm (10-15 min).

2. Add sourdough starter, flour, and remaining ingredients. Mix/knead until soft dough (add water /flour as needed).

3. Cover the dough and let it rise until almost doubled (1 to 1 1/2 hrs).

4. Turn dough onto lightly greased surface, gently fold. Shape into large round.

5. Place on greased pan/baker. Top with seeds/topping. Cover. Let rise until very puffy (1 to 1 1/2 hrs). Preheat oven to 425F.

6. Before baking, brush with water, sprinkle remaining topping. Slash top in crosshatch pattern.

7. Bake for 40 min. Uncover, bake 10-15 min more, until golden/center 190F. (Sheet pan: 38-45 min total).

8. Remove from oven, let sit in baker for 5 min. Cool on a rack.

kingarthurbaking.com/recipes/multigrain-sourdough-boule-recipe 2026-04-26