Seeded Sourdough Bread

Rustic, flavorful, and packed with wholesome goodness, this Seeded Sourdough Bread is the ultimate artisan loaf for bread enthusiasts. Made with a combination of tangy sourdough starter, hearty whole wheat flour, and an irresistibly nutty medley of sunflower seeds, pumpkin seeds, sesame seeds, and flaxseeds, this recipe brings texture and nutrition to every slice. The dough undergoes a slow fermentation process, including an overnight proof, enhancing its complex flavor and airy crumb structure. Baked to golden perfection in a Dutch oven, this bread boasts a crisp, crackling crust that’s perfect for sandwiches, toasting, or simply enjoying with butter. Whether you're a seasoned baker or new to sourdough, this recipe delivers bakery-quality results right from your kitchen.

Nutriscore Rating: 74/100

Prep Time:1080 mins

Cook Time:40 mins

Total Time:1120 mins

Servings: 1

Ingredients

• 100 g Active sourdough starter
• 350 ml Warm water
• 450 g Bread flour
• 50 g Whole wheat flour
• 10 g Salt
• 40 g Sunflower seeds
• 40 g Pumpkin seeds
• 20 g Sesame seeds
• 20 g Flaxseeds

Directions

Step 1

1. In a large mixing bowl, dissolve 100g of active sourdough starter in 350ml of warm water.

Step 2

2. Mix in 450g of bread flour and 50g of whole wheat flour using your hands until just combined; cover with a damp towel and let it rest for 30 minutes (autolyse stage).

Step 3

3. Add 10g of salt to the dough and work it in by pinching and folding the mixture until fully incorporated.

Step 4

4. Toast 40g of sunflower seeds, 40g of pumpkin seeds, 20g of sesame seeds, and 20g of flaxseeds in a dry skillet over medium heat until fragrant, then allow to cool.

Step 5

5. Incorporate the toasted seeds into the dough by stretching and folding them in until evenly distributed.

Step 6

6. Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 4-5 hours, performing 3 sets of stretch and folds (every 30 minutes for the first 90 minutes).

Step 7

7. Once the dough has nearly doubled in size, gently turn it out onto a lightly floured surface.

Step 8

8. Shape the dough into a round or oblong loaf by gently folding edges to the center and then flipping it seam-side down.

Step 9

9. Place the shaped dough into a well-floured proofing basket or banneton, cover, and let it proof in the refrigerator overnight (8-12 hours).

Step 10

10. Preheat your oven to 240°C (465°F) with a Dutch oven inside.

Step 11

11. Carefully transfer the dough from the refrigerator onto parchment paper.

Step 12

12. Score the top of the loaf with a sharp razor or scoring blade.

Step 13

13. Place the dough with the parchment paper into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.

Step 14

14. After 20 minutes, remove the lid and bake for an additional 20 minutes or until golden brown and crusty.

Step 15

15. Remove from the oven and let the bread cool completely on a wire rack before slicing.

Nutrition Facts

Serving size	1085 grams (1085.0g)

Amount per serving	% Daily Value*
Calories	2556

Total Fat 68.50g	88%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 26.20g
Cholesterol 0mg	0%
Sodium 3970mg	173%
Total Carbohydrate 412.10g	150%
Dietary Fiber 34.20g	122%
Total Sugars 3.70g
Protein 89.20g	178%

Vitamin D 0IU	0%
Calcium 202mg	16%
Iron 29mg	163%
Potassium 1570mg	33%

*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.

Source of Calories

Fat: 23.5%

Protein: 13.6%

Carbs: 62.9%