Seeded Sourdough Bread Loaf

I love seeded bread, especially seeded sourdough bread. There is just something about seeds in sourdough that just make sourdough bread even better. I love being in the kitchen working and creating delicious sourdough bread recipes, as well as other recipes because it is so relaxing to me. This is an easy and tasty seeded sourdough bread. It is the typical sourdough style with fermenting overnight and baking it off in the morning. The seeds help this dough become firm yet also so soft and delicious. It is a wonderful balance of textures.

This loaf is so versatile that you can use whatever seeds that you have on hand and it turns out perfect every single time. You can also add more or fewer seeds depending on how you feel that day which I do often when I make this bread.

I use a hearty mixture of seeds here but you can substitute for the seeds you like or have on hand. This bread Pairs well toasted with butter and a jam for breakfast or a light snack, your favorite lunch meat, cheese, and condiments for a delicious sandwich for lunch or a light dinner, or on its own. It even goes well with avocado, tomato, and poached eggs for a filling lunch.

Let me share with you how I make it.

INGREDIENTS:

1/4 C. Active Starter
1 3/4 C. Water – Room temp
400g All- Purpose Flour
100g Whole Wheat Flour
1/3 C. Whole Flax Seeds
1/3 C. Pumpkin Seeds
1/3 C. Sunflower Seeds
1 Tsp. Kosher Salt

DIRECTIONS:

1. The day before, in the morning, feed your sourdough starter ( around 6.m). You can make some pancakes with the discard for breakfast. Feed the sourdough starter again at lunch (around noon). You can save the discard for making something for breakfast or lunch the next day or you can discard it. Whatever works best for you. You just want to make sure that your sourdough starter is alive and active before making any style of bread.
2. In the evening around 6 p.m, you can start your dough. Add everything into a large bowl and knead until the dough comes together. It will be slightly sticky. That is ok. You want the hydration in the dough. Once the dough forms a ball dough shape, cover it and let it rest for 2 hours.
3. When the 2 hours are up come in and do your first stretch and folds. Take one side of the dough and gently pull it up toward the ceiling without breaking the dough. It will stretch slightly. Lay the dough over the center of the dough and repeat this on all sides of the dough until all four sides of the dough are finished. Keep in mind that the dough will be slightly stiffer than normal sourdough dough because of the seeds. Cover and let rest for 1 hour.
4. After the hour is over do your final stretch and fold. Cover and let rest overnight in a warm area in your home.
5. The next morning gently remove the dough, using wet hands, Onto a piece of parchment paper. You can grease a loaf pan with a bit of oil spray. Gently stretch one side of the dough up and over the center of the dough on each side making a loaf shape. The seam side will be on the top. Gently pick up the dough and place it in the prepared loaf pan seam side down. * If you want to keep it on the parchment paper then just gently rotate the dough over so the seam is on the bottom of the parchment paper. Place the bread and the parchment paper into the loaf pan.*
6. Cover the dough and let it proof for 2 to 3 hours ( you can also let it rest, covered, in the fridge overnight).
7. Once you are ready to bake the loaf, preheat the oven to 350*.
8. Place the bread in the oven and allow it to bake for 50-55 minutes. You can test for doneness when you remove the bread from the oven and the pan. Turn the bread over and tap the bottom. If it sounds hollow then it is done. If not, put it back in the oven for 5 to 10 more minutes and check the bread again.
9. Allow it to cool on a wire rack at least 1 to 2 hours before slicing.

• Make sure that your sourdough starter is active and bubbly before making any sort of bread. I typically feed mine twice before using it. I keep mine in the fridge when I am not using it so bringing it back to life by feeding it twice works perfectly. If you use your starter every day and feed it every day then doing a double feed isn’t required.
• If there is a seed that you are allergic to or that you don’t like, leave it out. You can use any combination of seeds that you like. Here are a few that I keep on hand and use. Whole flax seeds, poppy seeds, chia seeds, millet seeds, pumpkin seeds, and sunflower seeds. Any mix of seeds is quite tasty in this bread.
• I typically start everything the day before and let it bulk ferment overnight. I then shape it, let it do its second rise, and then bake it off. If I do it this way then I have bread for the week and for dinner that day.
• You can use this bread as you would any other type of sourdough bread. Serve it with dinner, make sandwiches, toast, avocado toast, grilled cheese, or with butter and jam for breakfast with a cup of coffee.
• I store mine uncovered in a bread box or in a bread bag on the counter.
• For those who just don’t like seeded bread, just leave out the seeds and have a delicious whole-wheat loaf. See…Versatile. lol.