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.
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.
- 20g rye sourdough starter
- 150g rye flour
- 150g water
- 60g sunflower seeds
- 40g sesame seeds
- 40g linseed
- 150g hot water
- 40g rye flour
- 260g white bread flour
- 200g wholemeal bread flour
- 195g water
- 12g salt
- 1 tbsp malt extract
How to make homemade seeded sourdough bread
- Combine the sourdough ingredients in a medium bowl, cover and keep at room temperature for approx. 16 hours.
- 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.
- 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.
- Knead for 10 minutes.
- Cover and leave to rest in a warm place for 1 hour.
- Butter a lidded pullman loaf tin, then move the dough from the bowl into the tin. Squash the dough in quite firmly and evenly.
- 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.
- Take the pullman loaf tin out of the fridge and preheat the oven to 190°C for 20 minutes.
- 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.
- Remove from the loaf pan and leave to cool on a wire rack.