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Multi-Grain Sourdough Bread THM-E

Servings 12
Author Glenda Groff


  • 3/4 cup water
  • 1 cup sourdough starter
  • 1/2 teaspoon honey*
  • 1 teaspoon olive oil*
  • 1/4 cup oat flour
  • 1/4 cup dark rye flour
  • 1/4 cup Masa corn flour
  • 1/4 cup whole wheat flour
  • 1 tablespoons dough enhancer
  • 1 1/2 teaspoons lecithin
  • 3/4 -1 cup white whole wheat flour**
  • 1/2 teaspoon Himalayan Pink salt
  • egg white
  • oats and seeds for garnish


  1. Combine water, starter, honey, oil, oat flour, rye flour, corn flour, and  whole wheat flour in mixer bowl. Mix until well combined. Add dough enhancer, Lethicin, and white whole wheat in 1/4 cup increments until your dough pulls away from the sides of the bowl but is still slightly tacky. Let your dough rest for 20 minutes. Add salt and knead for 5 minutes.*** Put into a greased bowl turning dough to coat with oil. Cover with a lid and let it rise for 5-6 hours. Shape into a loaf.  Allow to rise for 1-2 hours. Beat egg white with 2 tablespoons water. Brush on top of loaves and sprinkle with seeds and oatmeal flakes. Wet the blade of a sharp knife and slash loaf. Bake at 350 degrees for 30 minutes. Cool. 1 loaf. 10-12 slices.

Recipe Notes

*You can omit the honey and oil. I use it because it just makes a nicer loaf. The honey will get eaten by the fermenting and the oil is a very small amount per slice of bread. **the amount of white whole wheat flour will vary with how thick/thin your starter is. I prefer a thicker starter as it makes much better bread. ***you can knead this by hand using the stretch and fold method.