Multigrain Sunflower Sourdough Bread
Crafted for the artisan bread enthusiast, this **Multigrain Sunflower Sourdough Bread** combines the nutty richness of toasted sunflower seeds with the wholesome flavors of whole wheat, rye, and rolled oats. Featuring a naturally leavened sourdough base, this hearty loaf strikes the perfect balance between rustic texture and soft, chewy crumb. The dough benefits from an extended fermentation process for enhanced flavor and digestibility, while a series of gentle stretch-and-folds ensures exceptional structure and a beautiful rise. Finished with a golden, crackling crust thanks to high-temperature baking in a Dutch oven, this bread is packed with nutritious grains and seeds, including optional flaxseeds for an extra omega-3 boost. Perfect for breakfast avocado toasts, gourmet sandwiches, or as a companion to your favorite soups and stews, this multigrain sourdough is a flavorful, healthy addition to any meal.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 360 ml Water
- 100 grams Whole wheat flour
- 50 grams Rye flour
- 300 grams Bread flour
- 10 grams Salt
- 50 grams Toasted sunflower seeds
- 20 grams Rolled oats
- 15 grams Flaxseeds (optional)
Instructions
In a large mixing bowl, combine the active sourdough starter and water. Stir briskly to mix thoroughly.
Add the whole wheat flour, rye flour, bread flour, and rolled oats to the liquid mixture. Stir with a wooden spoon or mix with your hands until no dry flour remains.
Cover the bowl with a damp towel and let the dough rest for 30 minutes (this process is called autolyse).
After the rest, sprinkle salt over the dough and mix it in using your hands. Pinch and fold the dough repeatedly to fully incorporate the salt.
Add the toasted sunflower seeds and flaxseeds (if using). Fold them into the dough until evenly distributed.
Begin a series of stretch-and-folds: Pull one side of the dough up and fold it over onto itself. Rotate the bowl and repeat 3-4 times per set. Perform this every 30 minutes for 4 hours, covering the dough with a damp towel between each set.
After the bulk fermentation (4 hours), transfer the dough onto a lightly floured surface. Shape the dough into a round or oval loaf, depending on your baking vessel.
Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a floured towel. Cover and let it proof in the refrigerator overnight (8-12 hours).
The next day, preheat your oven to 250°C (475°F) with a Dutch oven or baking stone inside. Let the oven heat for at least 30 minutes.
Once hot, carefully remove the Dutch oven. Turn the proofed dough out onto a sheet of parchment paper, score the top with a razor or sharp knife, and transfer it into the Dutch oven. Cover with the lid.
Bake covered for 20 minutes, then remove the lid and bake for an additional 20 minutes, or until the crust is deep golden-brown and the loaf sounds hollow when tapped.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 377.4 g | 137% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 3.9 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
