I love this recipe because it combines the nutrition and bite of multigrain bread with the depth and aroma of sourdough. The long fermentation builds complexity, and the honey rounds everything out. I also enjoy the process—folding the dough gently over several hours creates amazing structure without the need for heavy kneading. Baking in a cloche or Dutch oven helps trap steam, giving the loaf that ideal artisan-style crust. It’s one of those breads that feels rustic and special but is surprisingly simple to make.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup boiling water 1/2 cup King Arthur Harvest Grains Blend 1 1/2 cups ripe (fed) sourdough starter 3 tablespoons clover honey 1/2 cup whole wheat flour 3 1/2 cups bread flour 2 1/2 teaspoons salt
Directions
I combine the Harvest Grains Blend and boiling water in a small bowl and let it sit for 15 minutes to soften. If any water remains, I drain it off.
In a large mixing bowl, I combine the softened grains, sourdough starter, honey, whole wheat flour, bread flour, and salt. I mix until a sticky, rough dough forms.
If using a stand mixer, I beat the dough with the paddle attachment on medium for 30–60 seconds. If not, I stir vigorously with a spoon or dough whisk until fully combined.
I transfer the dough to a lightly greased large bowl or 6-quart food-safe bucket, cover it, and let it rise for 1 hour.
After the first hour, I gently lift and fold the dough over on itself several times, then cover and let it rise another hour.
I repeat the folding process once more after the third hour.
I place the covered dough in the refrigerator for at least 8 hours or up to 48 hours to develop flavor.
When ready to bake, I turn the dough onto a well-floured surface, shape it into a rough ball, and—with the seam side up—let it rest in a floured basket or on the counter for 2 hours.
One hour before baking, I preheat the oven to 450°F (232°C) with the baking cloche inside.
Carefully removing the hot cloche, I place the dough inside seam-side down. I dust the top lightly with flour and make 1/2-inch slashes with a lame or sharp knife.
I bake for 45 minutes covered, then uncover the cloche and bake 10–15 minutes longer, until deep golden brown and the internal temperature reaches at least 210°F (99°C).
I cool the loaf completely on a rack before slicing.
Servings and Timing
This recipe yields one large artisan loaf, serving about 10–12 slices. Prep time is about 20 minutes, plus folding over 3 hours, refrigeration for at least 8 hours (up to 48), resting for 2 hours, and baking for about 55–60 minutes. Total time varies based on fermentation but typically spans 13–14 hours including overnight proving.
Variations
I sometimes add sunflower seeds or chopped nuts for extra crunch.
I like replacing some of the honey with maple syrup for a deeper sweetness.
I occasionally mix in rolled oats or a small amount of rye flour for a heartier loaf.
I enjoy sprinkling the top with sesame or poppy seeds before slashing.
Storage/Reheating
I store the cooled bread in a paper bag or wrapped in a clean kitchen towel for up to 2 days. For longer storage, I wrap slices well and freeze them for up to 3 months. I reheat slices in the toaster or warm the whole loaf in a low oven for a few minutes to refresh the crust.
FAQs
What if I don’t have a baking cloche?
I use a cast-iron Dutch oven with a lid; it works beautifully.
Can I use a less mature starter?
A well-fed, active starter gives the best rise, but a slightly young starter will still work.
Do I have to refrigerate the dough?
The cold ferment improves flavor and texture, so I don’t skip it.
Can I substitute a different multigrain blend?
Yes, I use any similar seed-and-grain mixture, adjusting water if needed.
How do I prevent the dough from sticking?
A generously floured surface or a well-floured banneton does the trick.
Why slash the dough?
Slashing helps the loaf expand in the oven instead of bursting unpredictably.
Can I make smaller loaves?
Yes; I divide the dough and reduce the bake time accordingly.
How do I know when the bread is done?
I look for a deep golden crust and an internal temperature of at least 210°F.
Can I make this without whole wheat flour?
Yes, but the texture will be slightly lighter.
Can I add herbs?
Absolutely—rosemary or thyme pairs beautifully.
Conclusion
I love how this multigrain clover honey sourdough bread brings together earthy grains, natural sweetness, and classic sourdough tang in one beautiful artisan loaf. The long fermentation builds flavor, the cloche creates a perfect crust, and the result is a homemade bread that feels rustic, nourishing, and truly satisfying.
A hearty, rustic sourdough loaf enriched with multigrain texture and lightly sweetened with clover honey. Long fermentation develops deep flavor, while baking in a cloche or Dutch oven creates a crisp artisan crust and tender crumb.
Ingredients
1/2 cup boiling water
1/2 cup King Arthur Harvest Grains Blend
1 1/2 cups ripe (fed) sourdough starter
3 tablespoons clover honey
1/2 cup whole wheat flour
3 1/2 cups bread flour
2 1/2 teaspoons salt
Instructions
Combine the Harvest Grains Blend and boiling water in a small bowl; let soften for 15 minutes. Drain excess water if needed.
In a large bowl, mix softened grains, sourdough starter, honey, whole wheat flour, bread flour, and salt to form a sticky dough.
Beat with a stand mixer for 30–60 seconds or mix vigorously by hand until fully combined.
Transfer dough to a lightly greased bowl or 6-quart bucket. Cover and rise for 1 hour.
After 1 hour, gently lift and fold the dough several times. Cover and rise another hour.
Repeat the folding process after the third hour.
Cover and refrigerate the dough for at least 8 hours or up to 48 hours.
Turn dough onto a floured surface, shape into a ball, and rest seam-side up in a floured basket or on the counter for 2 hours.
One hour before baking, preheat the oven to 450°F (232°C) with a cloche inside.
Place the dough seam-side down into the hot cloche. Dust with flour and slash the top.
Bake covered for 45 minutes, then uncover and bake 10–15 minutes more, until deep golden and at least 210°F (99°C) internally.
Cool completely on a rack before slicing.
Notes
Add sunflower seeds or chopped nuts for extra crunch.
Swap some honey for maple syrup for deeper sweetness.
Mix in rolled oats or a bit of rye flour for a heartier loaf.
Sprinkle sesame or poppy seeds on top before slashing.
