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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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
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is fully dissolved.
Step 2
Add bread flour, whole wheat flour, and salt to the bowl. Mix until a rough dough forms, ensuring all ingredients are incorporated.
Step 3
Let the dough rest (autolyse) for 30 minutes to allow the flour to fully absorb the water.
Step 4
After the autolyse, sprinkle the rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and poppy seeds over the dough.
Step 5
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.
Step 6
Perform 3 more rounds of stretching and folding, with a 30-minute rest between each round. This will strengthen the dough.
Step 7
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.
Step 8
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.
Step 9
Place the shaped dough into a floured proofing basket (banneton), cover it, and refrigerate overnight (8-12 hours) for a slow cold proof.
Step 10
The next day, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside to heat up.
Step 11
Once the oven is preheated, remove the dough from the refrigerator. Carefully transfer it onto a piece of parchment paper for easier handling.
Step 12
Score the top of the dough with a sharp blade or lame to create patterns and promote even expansion during baking.
Step 13
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.
Step 14
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.
Step 15
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1165g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2537.7 |
| Total Fat 53.9g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 20.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3964.5mg | 0% |
| Total Carbohydrate 438.6g | 0% |
| Dietary Fiber 37.4g | 0% |
| Total Sugars 3.0g | |
| Protein 90.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 177.3mg | 0% |
| Iron 29.4mg | 0% |
| Potassium 1614.9mg | 0% |
Source of Calories