Here’s a hearty and delicious Seeded Sourdough Bread recipe—crispy crust, chewy crumb, and packed with wholesome seeds. Perfect for sandwiches, toast, or just warm with butter. 🌾
🥖 Seeded Sourdough Bread Recipe
Total Time: ~24 hours (mostly fermentation)
Yield: 1 large loaf
🌱 Ingredients
For the Dough:
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500g bread flour (or 400g bread flour + 100g whole wheat flour)
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100g active sourdough starter (fed and bubbly)
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350g water (room temp)
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10g salt
Seed Mix (total ~80–100g):
Choose your favorites! Here’s a suggested mix:
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20g sunflower seeds
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20g sesame seeds
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20g flaxseeds
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10g chia seeds
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10g poppy seeds
Optional: reserve extra seeds for coating the outside
🥣 Instructions
1. Prepare the Seed Mix (Soaker)
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In a small bowl, mix all seeds with about 50g of water.
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Let soak for 1–2 hours (prevents drawing moisture from dough).
2. Mix the Dough (Autolyse)
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Mix flour and 330g water until just combined. Cover and let rest 1 hour.
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Add sourdough starter. Mix until incorporated.
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Rest 30 mins.
3. Add Salt & Seeds
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Add salt and remaining 20g water. Knead briefly.
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Add soaked seeds. Incorporate by hand or with a few stretch-and-folds.
4. Bulk Fermentation (4–6 hours)
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Cover the dough and let it ferment at room temperature.
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Do 3–4 sets of stretch & folds every 30 mins during the first 2 hours.
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Dough should rise about 50% and feel airy.
5. Shape the Dough
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Lightly flour surface, shape into a round or oval (boule or batard).
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Optionally roll in extra seeds to coat.
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Place in a floured banneton or bowl lined with a towel.
6. Cold Proof
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Cover and place in fridge overnight (8–16 hours).
7. Bake
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Preheat oven to 475°F (245°C) with Dutch oven inside.
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Turn dough onto parchment, score the top.
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Bake with lid on for 20 minutes, then remove lid and bake another 25–30 minutes.
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Cool completely on a wire rack before slicing.
