Sourdough Grain Seed Bread
Experience the wholesome, nutty flavor of homemade **Sourdough Grain Seed Bread**, a hearty loaf packed with texture and nutrition. This artisanal bread combines the tangy complexity of a slow-fermented sourdough starter with the earthy richness of whole wheat flour and a medley of seeds, including sunflower, sesame, pumpkin, flax, and poppy. Each bite offers a delightful crunch from rolled oats and seeds, making this bread perfect for sandwiches, avocado toast, or simply paired with butter. The unique process of stretching, folding, and an overnight cold proof ensures a light yet chewy crumb and a beautifully crisp crust. Ideal for anyone looking to elevate their bread-baking skills, this recipe will fill your kitchen with the irresistible aroma of freshly baked sourdough while delivering a nutritious, bakery-quality loaf.
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Recipe Information
Ingredients
- 150 g Active sourdough starter
- 375 g Lukewarm water
- 400 g Bread flour
- 100 g Whole wheat flour
- 10 g Salt
- 50 g Rolled oats
- 30 g Pumpkin seeds
- 30 g Sunflower seeds
- 20 g Sesame seeds
- 20 g Flaxseeds
- 10 g Poppy seeds
Instructions
In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is fully dissolved.
Add bread flour, whole wheat flour, and salt to the bowl. Mix until a rough dough forms, ensuring all ingredients are incorporated.
Let the dough rest (autolyse) for 30 minutes to allow the flour to fully absorb the water.
After the autolyse, sprinkle the rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and poppy seeds over the dough.
Using wet hands, fold the dough by stretching and folding it from one edge to the center, rotating the bowl slightly, and repeating until all edges are folded. Let the dough rest for 30 minutes.
Perform 3 more rounds of stretching and folding, with a 30-minute rest between each round. This will strengthen the dough.
After the final stretch and fold, cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
Lightly flour your work surface and gently turn the dough out onto it. Shape the dough into a round or oval loaf, depending on your preference.
Place the shaped dough into a floured proofing basket (banneton), cover it, and refrigerate overnight (8-12 hours) for a slow cold proof.
The next day, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside to heat up.
Once the oven is preheated, remove the dough from the refrigerator. Carefully transfer it onto a piece of parchment paper for easier handling.
Score the top of the dough with a sharp blade or lame to create patterns and promote even expansion during baking.
Carefully place the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the lid or a large metal bowl to trap steam.
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20 minutes to achieve a deep golden crust.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 448.1 g | 163% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 3.6 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 1740 mg | 37% | |
*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.
