Seeded Sourdough Bread

5 from 33 votes

Indulge in the delicious 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.

Prep Time1

Cook Time40

Fermentation Time1

Total Time1 1 40

Course: Breakfast

Cuisine: All

Diet: Vegan, Vegetarian

Servings: slices or one loaf

Calories: 180kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Dutch oven
Mixing bowl
Dough scraper
Banneton
Bread proofer
Bread lame or razor blade to score the dough
Oven mitts
Cooling rack
Bread knife

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.

Notes

The seeded sourdough bread images in this post are from a loaf baked without the Dutch oven.

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.

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.

Nutrition