Soft Potato Flake Sourdough Multigrain Bread Recipe

This soft potato flake sourdough multigrain bread is made with a combination of several different grains. It’s soft and fluffy just like regular white sandwich bread, but is such a flavorful loaf! You can swap out the different grains to make a combination that works for you. Check out below my favorite grains to use and my process that makes the most amazingly soft potato flake sourdough multigrain bread.

I have made many, many, loaves of potato flake sourdough bread, and this recipe is by far the softest sandwich loaf I have ever made. No other recipe that I have here on the blog, more closely resembles a soft store bought loaf, than this one! While it does make one large pullman pan sized loaf of bread, you can easily divide that in half to make two smaller loaves. This has become my favorite homemade sourdough bread!

This post may contain affiliate links through amazon, which means I may make a small commission at no extra cost to you. When you make a purchase through my link, you help me to keep Little Tennessee Home up and running! Thank you for your support! See my full disclosure here.

Tools you will need:

Large USA Bakeware Pullman loaf pan or two smaller 9×4 loaf pans 

Kitchen aid stand mixer with dough hook

Measuring cups and spoons

Plastic wrap or beeswax wrap

Digital thermometer (optional, but very helpful)

Ingredients:

• Multigrain mixture:
  • 1 tablespoon wheat germ
  • 1 tablespoon flax seeds
  • 1 tablespoon ground flax
  • 2 tablespoons oats
  • 1 tablespoon sunflower seeds
  • 1 tablespoon quinoa
  • 1 tablespoon vital wheat gluten
• Dough ingredients:
  • 1 cup whole wheat flour (130 grams)
  • 2 ½ cups all-purpose flour (360 grams)
  • ½ tablespoon salt (12 grams)
  • ⅓ cup olive oil (65 grams)
  • 1 tablespoon honey (21 grams)
  • 1 cup active potato flake starter (250 grams)
  • 1 tablespoon instant potato flakes
• Additional liquid:
  • 1 cup hot water

How to Make Soft Potato Flake Sourdough Multigrain Bread Recipe:

Feed Starter:

Make sure you have an active starter. If you don’t already have an existing starter, use my potato flake starter recipe or have a friend share with you. Feed 1 cup of the starter with 1 cup water, 3/4 cup of sugar, 3 heaping tablespoons of dehydrated potato flakes.   

Prepare the multigrain mixture:

In the bowl of the stand mixer combine the wheat germ, flax seeds, ground flax, oats, sunflower seeds, quinoa, and vital wheat gluten.

Pour 1 cup of boiling water over the mixture and stir to combine.

Let the mixture sit for about 10-15 minutes until it cools to 100°F. It will thicken as it absorbs the water.

Mix the dough:

Once the multigrain mixture has cooled to 100°F, add the whole wheat flour, all-purpose flour, salt, olive oil, honey, potato flake starter, and  instant potato flakes in the bowl of a stand mixer fitted with the dough hook, 

Mix on speed 2 for 3 minutes to combine the ingredients.

Knead the dough:

Increase the mixer speed to speed 4-6 and knead for 7-10 minutes, or until dough pulls from the side.

The dough will appear sticky at first, but as the gluten develops, it should start pulling away from the sides of the bowl.

If needed, stop the mixer once or twice to scrape down the sides and ensure all ingredients are fully incorporated.

The dough should be tacky to the touch but not overly sticky. If it sticks excessively, lightly oil your hands when handling it.

First rise (bulk fermentation):

Lightly oil a large bowl and place the dough inside the greased bowl.

Cover the bowl with plastic wrap or beeswax wrap to prevent the top of the dough from drying out.

Let the dough rise in a warm, draft-free area until doubled in size. This will take approximately 6-8 hours, depending on room temperature and starter activity.

Shape the dough:

Once the dough has doubled, you will shape your loaf/loaves. You shouldn’t need a floured surface, but if you are having trouble with it sticking too much, use just a little flour to prevent it sticking.

Gently deflate the dough by pressing it flat into a rectangle about the width of the pan.  Attempt to remove as many air bubbles as possible.

Begin by rolling up the dough sealing it each time you roll it in by pressing  with the base of your palm into the dough. Shape it into one large loaf (for a large Pullman pan) or divide dough for two smaller loaves (for smaller Pullman pans).

Pinch the end of the rolled up dough to seal it.

If desired, roll the top of the dough in oats or seeds for added texture before the second rise.

Place the shaped dough into the greased Pullman pan(s).

Second rise:

Cover loosely with plastic wrap and allow the dough to rise until it doubles in size or just rises above the rim of the pan. This may take 3-10 hours, depending on the temperature.

Bake the bread:

Once the dough has doubled, preheat the oven to 350°F (175°C).

Bake for 35 minutes. (Cooking time could take longer, depending on your oven) 

About halfway through baking, when the top is golden brown, tent the loaf with aluminum foil to prevent over-browning.

The bread is done when the internal temperature reaches 200°F (use an instant-read thermometer to check).

Cool and store:

Remove the bread from the oven and let it cool in the pan for 5-10 minutes.

Transfer to a wire rack to let the bread cool completely before slicing.

Store in an airtight container or bread bag at room temperature for up to 3-4 days, or freeze for longer storage.

Ingredients in this recipe, and why they are important:

The main thing I love about this recipe is that you can switch out most ingredients in the multigrain mixture to make it fit your likeness, as long as the ingredients are similar. Below is a list of the ingredients I chose and why, with the options of substitutions should you want to switch things up.  

Wheat Germ

Wheat germ is the nutrient-rich core of the wheat kernel, packed with protein, fiber, vitamins, and minerals. In this soft potato flake sourdough multigrain bread, wheat germ enhances both the texture and nutritional profile. It adds a subtle nuttiness, improving the depth of flavor, while also contributing to a soft and tender crumb. The natural oils in wheat germ help keep the bread moist, making it an excellent addition to a long-fermented sourdough.

Additionally, wheat germ boosts the fiber content of the bread, aiding digestion and adding a light, airy structure when combined with potato flakes and other grains. Since sourdough fermentation helps unlock nutrients in whole grains, incorporating wheat germ makes this bread even more wholesome.

Substitutes for Wheat Germ

If you don’t have wheat germ on hand, consider these alternatives:

• Ground Flaxseed – Provides a similar nutritional boost with fiber and omega-3 fatty acids, though it has a slightly different flavor.
• Oat Bran – Adds a mild sweetness and similar fiber content while maintaining a soft crumb.

Flax Seeds

Flax seeds are an excellent source of fiber, omega-3 fatty acids, and plant-based protein. In this multigrain bread, they add a slight crunch, enhancing the texture while also helping with moisture retention. When mixed into dough, flax seeds can absorb liquid, contributing to the soft and tender crumb of the bread.

Substitutes for Flax Seeds

• Chia Seeds – Offer similar binding properties and a mild crunch, however, they do soak up more water than flax seeds, so this needs to be taken into consideration when substituting.
• Sesame Seeds – Provide a different texture but still add a nutty flavor.

Ground Flax

Ground flax serves as both a nutritional booster and a natural dough enhancer. When combined with liquid, it forms a gel-like consistency that helps keep the bread soft and slightly chewy. It also boosts fiber content and provides a subtle nutty taste.

Substitutes for Ground Flax

• Oat Bran – Similar in fiber content and helps retain moisture.
• Wheat Germ – Provides a slight nuttiness and nutrition boost.

Rolled Oats

Rolled oats add structure and a hearty texture to the bread while also improving moisture retention. They contribute a mild sweetness and make the loaf softer and more tender. Oats also help extend the bread’s shelf life by keeping it moist.

Substitutes for Rolled Oats

• Quick Oats – A finer texture but similar moisture-retaining properties.
• Cooked Quinoa – Adds softness and a protein boost.
• Oat Flour – Works well for a finer texture but should be used in smaller amounts.

Sunflower Seeds

Sunflower seeds add a delightful crunch and a mild, nutty flavor to the bread. They are a great source of healthy fats and protein, complementing the heartiness of a multigrain loaf. When toasted slightly before adding, they bring out an even richer flavor.

Substitutes for Sunflower Seeds

• Pumpkin Seeds (Pepitas) – Provide a similar crunch and mild sweetness.
• Sesame Seeds – Smaller but add a toasty, nutty element.
• Finely Chopped Nuts (Almonds or Walnuts) – Can add crunch and nutrition but with a stronger flavor.

Vital Wheat Gluten

Vital wheat gluten is essential for creating a light and elastic dough, especially when using whole grains that tend to be denser. It strengthens the dough structure, improves rise, and helps produce a softer, chewier loaf. This is not an ingredient I would skip out on!

Substitutes for Vital Wheat Gluten

• Bread Flour – Has a higher protein content than all-purpose flour and can help with gluten development.
• Extra Kneading – If avoiding gluten additives, extra kneading can help develop the natural gluten in whole wheat flour.

Whole Wheat Flour

Whole wheat flour adds depth of flavor, fiber, and nutrients to the bread while enhancing the hearty, rustic feel of a multigrain loaf. It provides a nutty, slightly sweet taste and contributes to a denser texture compared to all-purpose flour.

Substitutes for Whole Wheat Flour

• Spelt Flour – A similar whole grain option with a slightly sweeter taste.
• White Whole Wheat Flour – A milder version of whole wheat with a softer texture.

Quinoa

Quinoa is a protein-rich grain that adds a soft, slightly chewy texture to the bread. It contributes to moisture retention and provides a nutritional boost with essential amino acids.

Substitutes for Quinoa

• Millet – Similar in texture but slightly crunchier.
• Amaranth – Has a mild flavor and is rich in protein.
• Cooked Barley – Adds chewiness and a subtle sweetness.

All-Purpose Flour

All-purpose flour balances the texture of the bread, making it softer and more tender while supporting structure. It helps offset the density of whole grains, ensuring the bread doesn’t turn out too heavy.

Substitutes for All-Purpose Flour

• Bread Flour – Provides more structure and chewiness, the loaf will not be as soft with bread flour.

Salt

Salt enhances the flavor of the bread and regulates the wild yeast activity during fermentation, preventing over-rising. It also helps strengthen the gluten structure, contributing to better texture and chew.

Substitutes for Salt

• Sea Salt or Himalayan Salt – Provides trace minerals but can be used in the same amount.

Olive Oil

Olive oil enhances moisture, extends shelf life, and contributes to a softer crumb. It also enriches the flavor profile of the bread while keeping it tender.

Substitutes for Olive Oil

• Melted Butter – Adds richness but a slightly different taste.
• Avocado Oil – Neutral in flavor but provides similar moisture.
• Coconut Oil – Works well but adds a slight sweetness.
• Canola oil/ Vegetable oil – While these oil will do the trick, it does not give the best flavor. 

Honey

Honey adds natural sweetness, helps retain moisture, and enhances browning. It also provides a slight fermentation boost for the potato flake starter.

Substitutes for Honey

• Maple Syrup – Adds a similar sweetness with a distinct flavor.
• Molasses – A richer, deeper sweetness.
• Brown Sugar – Works well but alters the texture slightly.

Potato Flakes

Potato flakes help keep the bread extra soft and moist while enhancing fermentation. They contribute to a light texture and subtle sweetness, improving the overall structure of the bread.

Substitutes for Potato Flakes

• Mashed Potatoes – Provides moisture but requires hydration adjustments.
• Potato flour – Works, but you only need half of the amount called for potato flakes.

Hot Water (for Soaking the Grains)

Hot water softens the grains, making them easier to incorporate into the dough. This step also releases natural starches, improving texture and hydration.

Active Potato Flake Sourdough Starter 

The active potato flake sourdough starter provides natural leavening, giving the bread its characteristic flavor and soft, airy texture. It also enhances shelf life and contributes a slight tang.

Pin for later and Share with a friend: 

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram and give me a tag @littletennesseehome

Soft Potato Flake Sourdough Multigrain Bread

Magen Jones – littletennesseehome.com

This soft potato flake sourdough multigrain bread is made with a combination of several different grains. It’s soft and fluffy just like regular white sandwich bread, but is such a flavorful loaf! You can swap out the different grains to make a combination that works for you.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Fermentation (rising time) 18 hours hrs

Total Time 19 hours hrs 5 minutes mins

Course Side Dish

Servings 1 large pullman pan loaf

Equipment

• Large USA Bakeware Pullman loaf pan or two smaller 9×4 loaf pans
• Kitchen aid stand mixer with dough hook
• measuring cups and spoons
• Plastic Wrap or Beeswax Wrap
• Digital thermometer (optional, but very helpful)

Ingredients

  

Multigrain mixture:

• 1 tablespoon wheat germ
• 1 tablespoon flax seeds
• 1 tablespoon ground flax
• 2 tablespoons oats
• 1 tablespoon sunflower seeds
• 1 tablespoon quinoa
• 1 tablespoon vital wheat gluten

Dough ingredients:

• 1 cup whole wheat flour 130 grams
• 2 ½ cups all-purpose flour 360 grams
• ½ tablespoon salt 12 grams
• ⅓ cup olive oil 65 grams
• 1 tablespoon honey 21 grams
• 1 cup active potato flake starter 250 grams
• 1 tablespoon instant potato flakes

Additional liquid:

• 1 cup hot water

Instructions

 

• Make sure you have an active starter. If you don’t already have an existing starter, use my potato flake starter recipe or have a friend share with you. Feed 1 cup of the starter with 1 cup water, 3/4 cup of sugar, 3 heaping tablespoons of dehydrated potato flakes.
• In the bowl of the stand mixer combine the wheat germ, flax seeds, ground flax, oats, sunflower seeds, quinoa, and vital wheat gluten.
• Pour 1 cup of boiling water over the mixture and stir to combine.
• Let the mixture sit for about 10-15 minutes until it cools to 100°F. It will thicken as it absorbs the water.
• Once the multigrain mixture has cooled to 100°F, add the whole wheat flour, all-purpose flour, salt, olive oil, honey, potato flake starter, and  instant potato flakes in the bowl of a stand mixer fitted with the dough hook,
• Mix on speed 2 for 3 minutes to combine the ingredients.
• Increase the mixer speed to speed 4-6 and knead for 7-10 minutes, or until dough pulls from the side.
• The dough will appear sticky at first, but as the gluten develops, it should start pulling away from the sides of the bowl.
• If needed, stop the mixer once or twice to scrape down the sides and ensure all ingredients are fully incorporated.
• The dough should be tacky to the touch but not overly sticky. If it sticks excessively, lightly oil your hands when handling it.
• Lightly oil a large bowl and place the dough inside the greased bowl.
• Cover the bowl with plastic wrap or beeswax wrap to prevent the top of the dough from drying out.
• Let the dough rise in a warm, draft-free area until doubled in size. This will take approximately 6-8 hours, depending on room temperature and starter activity.
• You shouldn’t need a floured surface, but if you are having trouble with it sticking too much, use just a little flour to prevent it sticking. Gently deflate the dough by pressing it flat into a rectangle about the width of the pan.  Attempt to remove as many air bubbles as possible. Begin by rolling up the dough sealing it each time you roll it in by pressing  with the base of your palm into the dough. Shape it into one large loaf (for a large Pullman pan) or divide dough for two smaller loaves (for smaller Pullman pans).
• If desired, roll the top of the dough in oats or seeds for added texture before the second rise.
• Place the shaped dough into the greased Pullman pan(s).
• Cover loosely with plastic wrap and allow the dough to rise until it doubles in size or just rises above the rim of the pan. This may take 3-10 hours, depending on the temperature.
• Once the dough has doubled, preheat the oven to 350°F (175°C).
• Bake for 35 minutes. (Cooking time could take longer, depending on your oven)
• About halfway through baking, when the top is golden brown, tent the loaf with aluminum foil to prevent over-browning.
• The bread is done when the internal temperature reaches 200°F (use an instant-read thermometer to check).
• Remove the bread from the oven and let it cool in the pan for 5-10 minutes.
• Transfer to a wire rack to let the bread cool completely before slicing.
• Store in an airtight container or bread bag at room temperature for up to 3-4 days, or freeze for longer storage.