Homemade seeded sourdough bread recipe

 

Why make a plain loaf if you can make it so much more interesting with seeds! This seeded sourdough bread recipe uses a mix of sunflower seeds, sesame seeds and linseed – a loaf packed with nutrients, protein and minerals.

Homemade seeded sourdough
Homemade seeded sourdough

Seeded sourdough bread recipe

This recipe uses both rye and wheat flours as well as a tablespoon of malt extract. A tremendous flavour combination, enhanced further by the delicious seed mix.

Seeded sourdough bread
Seeded sourdough bread

Ingredients

Sourdough

Seed mix

  • 60g sunflower seeds
  • 40g sesame seeds
  • 40g linseed
  • 150g hot water

Main dough

  • 40g rye flour
  • 260g white bread flour
  • 200g wholemeal bread flour
  • 195g water
  • 12g salt
  • 1 tbsp malt extract
Seeded sourdough
Seeded sourdough

How to make homemade seeded sourdough bread

Day 1

  1. Combine the sourdough ingredients in a medium bowl, cover and keep at room temperature for approx. 16 hours.
  2. Dry roast the seeds in a frying pan (no oil!) and toast the mixed seeds for about 10 minutes, stirring frequently. Place in a bowl, pour over the hot water, cover and keep at room temperature for approx. 16 hours.

Day 2

  1. Combine 300g of the sourdough (the rest goes back into the fridge for your next bake), the seed mix soaker and the main dough ingredients in a large bowl to form a rough dough.
  2. Knead for 10 minutes.
  3. Cover and leave to rest in a warm place for 1 hour.
  4. Butter a lidded pullman loaf tin, then move the dough from the bowl into the tin. Squash the dough in quite firmly and evenly.
  5. Cover the tin with the lid and place in the fridge overnight or approx. 12 – 16 hours. It should have risen significantly during this time.

Day 3

  1. Take the pullman loaf tin out of the fridge and  preheat the oven to 190°C for 20 minutes.
  2. Bake at 190°C for 1 hour. Remove the bread from the tin approx. 15 minutes before the hour is up and put back into the oven – the bread will get a much better crust that way.
  3. Remove from the loaf pan and leave to cool on a wire rack.

White bloomer bread recipe

 

Last updated on April 13th, 2017 at 01:02 pm

If you are new to baking bread, here is a simple recipe for an easy white sandwich bread bloomer, a great recipe for beginners in bread making. This basic white bloomer bread recipe is guaranteed to spark your love for bread baking. Perfect for families with the need for a constant supply of fresh sandwich bread. No need to buy the industrial pre-sliced loaf that comes with added processing aids, emulsifiers or preservatives and is made far too fast with too much yeast. Take note that only four ingredients (flour, water, salt and yeast or natural leaven) are required to make bread.

White bloomer bread
White bloomer bread

Why bake at home?

Here are some reasons why you might want to venture into baking your own bread at home.

  • You’d like to eat bread based on the four basic bread baking ingredients, knowing exactly what’s in it and allowing it sufficient time to rise with a small amount of yeast
  • You want to fill the house with the smell of freshly baked bread – rather than the bin with plastic wrapping
  • You’d like to bake homemade bread that’s perfect for sandwiches and toast in the morning
  • You want – like my brother in law – to bake the very best vehicle for your PB&J sandwiches
  • Or you simply can’t be bothered to go to the store/supermarket for bread

Equipment

Here is all the equipment you’ll need to make a basic white bread bloomer:

Ingredients

The quantities below are for a 1.3kg loaf tin (baking a 1.3kg white bloomer bread), but they are easy to adjust for other bread tin sizes.  Ensure that the total weight of the loaf adds up to the volume of your loaf tin.

The dough hydration of the loaf is at 64% (calculated by dividing the water content of 480g into the 750g of flour).

  • 750g strong white wheat flour – get the best strong white wheat flour you can buy, preferably organic
  • 480g water, tepid
  • 7g dried yeast
  • 13g salt
  • No need to add sugar or butter or milk or oil as suggested in many recipes – keep it simple
White bloomer
White bloomer

How to make white bloomer bread

  1. Combine all ingredients in the large mixing bowl and – with your hands – form a rough dough
  2. With your dough scraper, turn out the rough dough onto a clean working surface and knead by hand for at least 10 minutes until the dough has become elastic and smooth. Have a jug of water next to you when kneading and wet your hands every now and then to keep the dough well hydrated.
  3. Shape the dough into a ball and place back into the bowl, cover with the lid and leave to rest for about 45 minutes at room temperature. During this time, the dough should grow in volume significantly.
  4. Punch down the dough and shape into a loaf which fits into the loaf tin well.
  5. Place into the loaf tin and cover with a plastic bag, leaving room for the dough to rise at the top, so you avoid the dough sticking to the plastic.
  6. Leave to proof for 1 hour or so until the dough has roughly doubled in size.
  7. Preheat the oven to 200°C for at least 15 minutes.
  8. Place the loaf tin (without the plastic bag) in the oven (on a shelf that leaves ample room at the top for the bread’s “oven spring”).
  9. Bake for 10 minutes, then turn the heat down to 180°C and bake for another 35 minutes.
  10. Cool the white bloomer bread loaf on a wire rack.