Seeded Sourdough Bread
Elevate your bread-making game with this irresistible Seeded Sourdough Bread recipe, showcasing the perfect balance of nutty flavors and chewy texture. Crafted with a bubbly, active sourdough starter and a combination of bread and whole wheat flours, this artisanal loaf is enriched with a medley of toasted seeds—sunflower, pumpkin, sesame, and flax—for added crunch and depth. The dough undergoes long fermentation and proofing stages, resulting in an airy crumb and crisp, golden crust. Baked in a high-heat Dutch oven, this bread achieves exceptional rise and artisanal appeal that’s ideal for everything from morning toast to hearty sandwiches. Perfect for sourdough enthusiasts and seed lovers alike, this recipe is a mouthwatering showcase of slow baking and wholesome ingredients.
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Recipe Information
Ingredients
- 100 g Active sourdough starter
- 350 ml Warm water
- 450 g Bread flour
- 50 g Whole wheat flour
- 10 g Salt
- 40 g Sunflower seeds
- 40 g Pumpkin seeds
- 20 g Sesame seeds
- 20 g Flaxseeds
Instructions
1. In a large mixing bowl, dissolve 100g of active sourdough starter in 350ml of warm water.
2. Mix in 450g of bread flour and 50g of whole wheat flour using your hands until just combined; cover with a damp towel and let it rest for 30 minutes (autolyse stage).
3. Add 10g of salt to the dough and work it in by pinching and folding the mixture until fully incorporated.
4. Toast 40g of sunflower seeds, 40g of pumpkin seeds, 20g of sesame seeds, and 20g of flaxseeds in a dry skillet over medium heat until fragrant, then allow to cool.
5. Incorporate the toasted seeds into the dough by stretching and folding them in until evenly distributed.
6. Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 4-5 hours, performing 3 sets of stretch and folds (every 30 minutes for the first 90 minutes).
7. Once the dough has nearly doubled in size, gently turn it out onto a lightly floured surface.
8. Shape the dough into a round or oblong loaf by gently folding edges to the center and then flipping it seam-side down.
9. Place the shaped dough into a well-floured proofing basket or banneton, cover, and let it proof in the refrigerator overnight (8-12 hours).
10. Preheat your oven to 240°C (465°F) with a Dutch oven inside.
11. Carefully transfer the dough from the refrigerator onto parchment paper.
12. Score the top of the loaf with a sharp razor or scoring blade.
13. Place the dough with the parchment paper into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
14. After 20 minutes, remove the lid and bake for an additional 20 minutes or until golden brown and crusty.
15. Remove from the oven and let the bread cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 412.1 g | 150% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 3.7 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1570 mg | 33% | |
*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.
