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Multigrain Sourdough Bread

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Adjust Servings:
300g Bread Flour
45g Wholemeal Flour
2 tsp Salt
1 tsp Yeast
70g Starter
130g Water
1 tbsp Olive Oil
80g Multigrain Soaked in 130g of water for 1 hour
2 tbsp Ground Flax Seeds
3 tbsp Dried Cranberries
1 tbsp Oats For topping

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Multigrain Sourdough Bread

Crusty, soft and tangy.

  • Serves 6
  • Medium




This is a recipe adapted to local tastes and climate. Asians don’t like sourdough that is too sour. I was not a fan of sourdough bread. I think of Boudin’s at Fisherman’s Wharf at SF and reading about how their bread is so special because of the yeast in the SF air and watching them make the bread. It sounded so magical but when I tasted the bread, it was just too sour for me. Sour like the name suggests, though white and fluffy. But sour bread just tastes quite… weird and wrong. I felt like I was eating bread soaked in citric acid but it was dry and fluffy.

But Ed has a fetish for making artisan or sourdough bread. He was fascinated about how we basically grow and bake our bread from scratch and it can taste so good. He read up and watched a lot of youtube videos on how to grow your own yeast. I was more interested in the idea of growing our own yeast than eating the breads. Oh but how we failed so miserably when we first started!

We watched youtube videos that were created for cooler climates and well, to cut the long story short, we finally grew our own yeast  after the third attempt but let’s just say that after a while the starter stank so bad we had to throw him out. (Yes “him” as we named our yeast – Fred to rhyme with bread – because they are living after all…It is like growing our little baby. LOL) Not only did the starter not live long, the breads we made with it using some online recipes were mostly dense and way too sour for our liking. So we have to give up for now till we can figure out what went wrong. It was really quite discouraging.

So when I saw that Totts was having an Artisan Bread Workshop, I decided to sign up. And OMG I am so glad I did. Julie Yee is a good teacher and I learned a lot from her. Though I still have to figure somethings out myself after (mainly because I quite “geh kiang”). Really, go sign up for the class if you still cannot figure this out after following my steps here. I made some adaptations to her recipe from my own experiments. Not only did we learn how to make starters, she also gave us some to start off.

Best part is, this bread is really soft on the outside, crusty on the inside and sooooo easy to make!!!! Plus, it has the right amount of tang without being overpowering. It never fails to wow guests when they come over for a meal because well, it is artisanal bread that you get at good Italian and French restaurants… The yeast in the recipe is optional. This is an additional insurance and to shorten the rising time. If you decide to skip this, then give the bread an additional rising time of 100%.

As Chef said, Singaporeans don’t like breads that are too hard or too sour. So this is her adaptation and another plus is that it does not require days or many hours to make. In the class, we also learned baguette and dark rye sourdough bread with olives and quite a few tricks. If you want to learn and understand more, I would recommend a class with her.

I recently read that sourdough bread is lower in GI than regular bread. So if it is wholemeal and multi-grain, I imagine it is even healthier! =) So what is in multi-grain? I got a pack from Phoon Huat and it essentially contains oatmeal flakes, rye flakes, sunflower seeds, linseed and sesame seeds. I will usually add some pumpkin seeds and ground flax seeds (since I have them lying around at home) and sometimes to give it some variety, I will add other nuts and dried fruits, olives, sun dried tomatoes, cheese, etc. Basically, this is a good recipe that acts as a base for you to add whatever else you want for taste and nutrients.

Besides sourdough, my other go-to bread base recipe is the tangzhong wholemeal bread recipe for a soft Asian style bread.


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25 min

Mix and rest

Add flours, salt, yeast and water into a big mixing bowl. Using a spatula or your hands, combine all the ingredients into a lump and autolyse or rest for 20 min.

1 min

Combine other ingredients

Add the starter, multigrain and olive oil into the dough.

5 min


Knead the remaining ingredients except for cranberries and oats together using kitchen aid till the sides of the bowl is clean. I use the hook attachment and speed 6. This should take about 5 minutes.

35 min

Hand fold and Rest

Lightly flour table top. Remove the dough from the bowl onto table top and form a ball and rest for 10 min.
Then press out into a rectangle and fold the 2 sides in towards the middle of the rectangle, then fold the dough from the middle then turn the dough 90 degrees and repeat the fold.
Repeat this 4 times and then cover with a wet kitchen towel to rest. Dough will get stiffer with each fold.

TIP: If dough is too sticky, use olive oil to oil your hands and table top to prevent sticking. It works better than flour for sourdough breads.
Rest again for 20 min.
Rest for 20 min under wet kitchen towel.

30 min

Second Fold, add filling and rest

Press out dough into a long, skinny rectangle. Add the cranberries by scattering over the dough. Then roll up the rough like a towel with the cranberries within.
Fold the dough like step 4 for 2 times, making sure filling does not fall out.
Rest for 20 min under wet kitchen towel



Press out the dough gently, careful not to deflate totally into a small rectangle and shape into an oval by folding down the 2 top corners of the dough and then folding it over the bottom half of the dough. Then roll it lightly with your hands to shape into an oval.
Then place this seam side down into a flour dusted bread basket (optional) or simply lay on a tray to rise.
Cover with a wet kitchen towel and rest for 60 minutes or until double in size.


Preheat oven

Set oven to 240C and start preheating oven with a tray inside after letting bread rise for 30 minutes.
The tray helps to heat the bottom of the bread quickly to form a crust.


Hydrate, flour and score

Once you are happy with the size of the bread, remove from bread basket by flipping it gently onto a tray.
Spray water to hydrate the surface and then dust with more flour lightly, or with oats for a rustic look.
Using a wet knife, score the bread with quick strokes.



Place a deep dish of water at the bottom rack of the oven so that the environment within will be moist. This is important to create a crusty surface.
Transfer the bread to the heated tray in the oven carefully. I do this by placing a backing sheet below my dough and then transfer by lifting the baking sheet slightly to the heated tray.
Bake at 240C for 10 minutes in middle of oven.
Reduce temperature to 200C and bake for another 10 minutes or till medium brown.
Reduce temperature to 150-180C and bake for last 10 minutes.
Remove from oven, and flip up the bread so that the base is facing up. Tap with knuckle and if you hear a hollow sound, bread is ready.
Leave on a rack to cool thoroughly before storing.


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