Indulge in the delicious and wholesome goodness of seeded sourdough bread. With its irresistible golden crust, soft, chewy crumb, and a medley of seeds, this bread is a true delight for your taste buds.
Whether you enjoy it toasted with your favorite spreads, as a foundation for sandwiches, or alongside soups and salads, this seeded sourdough bread will elevate your culinary experience.
Seeded sourdough bread is a type of bread made with sourdough starter and enhanced with various seeds. Sourdough bread itself is a traditional style of bread that is leavened using naturally occurring wild yeast and bacteria present in a fermented sourdough starter. Seeds are added to the dough to give the bread additional flavor, texture, and nutritional value.
Seeded sourdough bread typically has a hearty and nutty flavor due to the combination of sourdough fermentation and the seeds. The seeds also add a pleasant crunch and visual appeal to the bread. This type of bread can be enjoyed on its own, used for sandwiches, or paired with dips and spreads.
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Why you will love this recipe?
- Nutritious: Seeded sourdough bread is highly nutritious due to the addition of various seeds. Seeds are rich in vitamins, minerals, healthy fats, and fiber, which can contribute to a well-rounded and wholesome diet.
- Flavor and texture: The combination of sourdough fermentation and seeds results in a unique and robust flavor profile. The seeds add a delightful crunch and texture to the bread, enhancing the overall eating experience.
- Versatility: This sourdough seed bread is incredibly versatile. It can be enjoyed on its own, used for sandwiches, or paired with various spreads and dips. The seeds provide additional depth and complexity to different culinary combinations.
The seeded sourdough bread images in this post are from a loaf baked without the Dutch oven.
This seeded sourdough bread recipe is a true family favorite, hands down. Its golden crust and soft, chewy crumb, packed with seeds, create an earthy, inviting, and incredibly delicious experience. Not only is it a beloved choice for my son and me, but our whole family adores this bread. In fact, it has become my most frequently baked loaf long before it even made its appearance on my blog.
The combination of pumpkin seeds, flax seeds, poppy seeds, sunflower seeds, and sesame seeds is simply delightful. However, feel free to explore endless possibilities by incorporating your preferred seeds. We personally love a generously seeded loaf, so I add a plentiful amount. Of course, if you prefer a less seedy bread, you can easily adjust the quantity to suit your taste.
Ingredients
Sourdough starter: Make sure the starter is active and bubbly.
Flour: I have used a combination of bread flour and atta (Indian whole wheat flour/chapati flour). You can use a mix of other types of flour like bread flour and all-purpose flour.
Filtered water: Always use filtered water to make sourdough bread.
Seeds: I have used equal quantities of sesame seeds, poppy seeds, flax seeds, pumpkin seeds, and sunflower seeds. You may use any seeds of your choice.
Step-by-step instructions
Step 1: Soak the seeds in water overnight in a large bowl (image 1). Next morning, add the active sourdough starter to the seed mixture and combine it well using a wooden spoon. Add salt and combine. Add flour and bring together to form a dough (image 2).
Step 2: Once the dough has rested for 30 minutes, gently pull the dough to perform stretch and fold (images 3 and 4).
Step 3: Continue to stretch and fold the dough until it develops gluten and builds strength and structure. The number of stretch and fold cycles depends on the ambient temperature so keep working until you begin to see the dough develop a structure (images 5 and 6).
Step 4: Let the dough sit for bulk fermentation (image 7). The dough almost doubles after bulk fermentation (image 8).
Step 5: To shape the dough, pick both sides of the dough and bring it to the center (images 9 and 10).
Step 6: Roll the dough to form a log. Place in a well-dusted kitchen banneton and cover loosely with a kitchen towel or plastic bag. Place in the refrigerator to begin the cold fermentation process (images 11 and 12).
Step 7: Next morning remove the dough from the fridge and score it (image 13).
Step 8: Place in the hot Dutch oven and bake with the lid on. Next, bake the seeded sourdough loaf without the lid (image 14).
Step 9: Cool completely on a wire rack before slicing (images 15 and 16).
Baking without a Dutch oven
The seeded sourdough bread images in this post are from a loaf baked without the Dutch oven.
When I began baking sourdough bread, I started baking them in a Dutch oven (DO). But since I had just one DO, it took a lot of time for me to bake all my loaves. And let's not forget the time that goes into preheating the DO itself before we begin to bake. So I started baking my sourdough without a DO and was pleasantly surprised with the results.
Here's how I bake sourdough multiseed bread without a DO. It is really important to create steam, which is essential in baking a crusty sourdough that has a great oven spring. With DO, we get this steam when we bake the bread with the lid on. Without a DO, we need to create the steam using a water bath. So I bake the bread first with a water bath and then remove the water bath and bake it further - similar to removing the lid of the DO and then baking it.
To create a water bath, add water in an oven-safe deep tray. Add 8-10 ice cubes to it. Ice cubes help in releasing steam for a longer time, resulting in crusty bread that has a great oven spring.
So in a nutshell:
First, preheat the oven to 430 F (220 C) for 15 minutes.
Second, create a water bath. Place water and ice in an oven-safe deep tray.
Third, place the dough on a lined baking tray or loaf pan and score it.
Next, place the water bath in the oven once it is preheated.
Then, place the dough into the preheated oven with the water bath.
Last, remove the water bath and bake further.
Useful tips
You can increase or reduce the quantity of seeds as per your preference. Choose a combination of seeds that you enjoy and that complement each other in terms of flavor and texture. Consider using a variety of sizes and shapes to add visual appeal and different levels of crunchiness to the bread. You can also add some extra seeds on top of the dough just before baking it.
Measure the amount of water you use to soak the seeds and this water is used to make the dough as well. Soaking the seeds can help prevent them from drawing moisture from the dough during the baking process, ensuring a moist crumb.
Handle the dough carefully while doing stretch and fold, given that the seeds may make it slightly tricky to handle. Check out these tips on how to handle sourdough with add-ins.
Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can either use less starter or cold water to slow down the activation.
I have made this sourdough with a mix of bread flour and atta (Indian whole wheat flour/chapati flour), but you can choose any flour – for example, just bread flour or a combination of plain flour and whole wheat flour.
How to serve seeded sourdough bread?
Sourdough multiseed bread is versatile and can be enjoyed in numerous ways. Here are some of my favorite serving suggestions:
Toasted with spreads: Slice the seeded sourdough bread and toast it until golden brown. Serve it with your favorite spreads such as butter, jam, honey, nut butter, cream cheese, or avocado mash. The crunchy texture of the bread pairs wonderfully with creamy or sweet toppings.
Sandwiches and toasties: Use sourdough seed bread as a base for flavorful sandwiches and toasties. Load it up with your choice of fillings. The bread's nutty flavor and sturdy texture will hold up well to various sandwich ingredients.
Yogurt sandwich: This one is a favorite for me - a healthy and nutritious sandwich made using thick yogurt as the star of the sandwich filling. Sourdough seed bread works very well with this yogurt sandwich recipe.
Curried egg sandwich: Make a delicious curried egg sandwich using this sourdough seed bread.
Bruschetta and crostini: Slice the bread into smaller pieces, toast or grill them, and top with diced tomatoes, basil, olive oil, and goat cheese. Seeded sourdough adds a delightful crunch and flavor to these appetizers.
Dips and spreads: Cut the bread into smaller pieces and serve with a variety of dips and spreads. Some of my favorites are hummus and spinach and artichoke dip. The seeds in the bread provide an extra element of texture and flavor to these appetizers.
BBQ or grilled meats: Enjoy this seeded bread with barbecued or grilled meats. It is a great accompaniment to burgers, pulled pork sandwiches, grilled chicken, or steak. The bread's robust flavor and sturdy texture hold up well to the bold flavors of grilled meats.
Soups and stews: Serve seeded sourdough bread alongside hearty soups and stews. It is perfect for dunking into tomato soup, lentil soup, or a comforting bowl of stew. The bread's crusty exterior and chewy crumb provide a satisfying accompaniment to the warm, savory flavors of these dishes.
FAQs
Absolutely! The quantity of seeds can be adjusted according to your preference. If you prefer a more subtly seeded bread, reduce the amount of seeds. For a more pronounced seed presence, increase the quantity.
Yes! You can customize the seed combination to your liking. Feel free to experiment with various seeds and their proportions. Sunflower seeds, chia seeds, pumpkin seeds, etc., work very well for this recipe.
Freezing the dough is not recommended as it can affect the texture and rise of the bread. However, you can freeze the baked sourdough seed bread. Slice the bread, wrap it tightly, and store it in a freezer-safe bag. Thaw and refresh as needed.
More sourdough recipes
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Recipe card
Seeded Sourdough Bread
Equipment
- Bread lame or razor blade to score the dough
Ingredients
- 100 grams sourdough starter active
- 335 grams bread flour
- 40 grams whole wheat flour
- 335 grams filter water
- ½ teaspoon salt
- 120 grams seeds I used a mix of flax seeds, poppy seeds, sesame seeds, and pumpkin seeds
- Rice flour to dust the banneton
Instructions
Soak the seeds and make the initial dough:
- Soak the seeds in 335 grams of water overnight.
- Next morning, add the active starter to the seeds-water mixture. Combine the starter well with rest of the ingredients.
- Add salt and mix well.
- Slowly add both the flours. Mix well making sure there are no dry bits of flour. Let it rest for 30 minutes.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust a round or oval banneton well with rice flour.
- Flip the dough onto a lightly floured surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation.
Bake the seeded sourdough bread:
- Next day, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
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