The Best Seedy Sourdough Bread
This beginner-friendly simple seedy sourdough bread recipe simplifies the process, stripping away most of the fancy techniques. If you’re new to sourdough baking and want a straightforward approach to creating a delicious seedy loaf, this method is perfect for you. It focuses on the basics, ensuring that you can achieve a satisfying result without feeling overwhelmed by intricate details or specialized equipment.
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This seedy sourdough bread is my all time favourite, for real. It is everything I’ve ever loved in seedy bread all in one loaf. It has the most flavourful and textural seeds, supported by a soft crumb, and protected by a strong, toasted, crust. All the bases are covered with this loaf.
This was one of the favourites during my micro-bakery days. It makes a great sandwich, dipping bread, toast, and a sturdy vessel for honey, jam or butter.
While this isn’t the exact method I used for my business, this is a beginner-friendly version to get nearly the same results. This method makes it so easy to make, even though it looks fancy. It really isn’t much more complicated than a plain loaf, it just takes a bit more measuring out of seeds and the seeded crust is optional, of course.
Sourdough Starter
If you’re here, I’m assuming you have a sourdough starter and generally know how to use it. It is beyond the scope of this post to teach you how to create and maintain a sourdough starter.
However, if you don’t already have a starter and you want to make one and learn how to maintain it, sign-up down below and get yourself a free e-book guide. There, you’ll learn how to create your own sourdough starter with just flour, water, warmth, and time.
Once you have an established sourdough starter and you know how to identify when it’s active or needs a fresh feeding, you’re pretty much good to go. It doesn’t matter much whether its thin, batter-like, or stiff, a healthy starter will make healthy bread.
Flour
A kernel of wheat consists of three parts: the bran, the germ, and the endosperm. The fermentation process in sourdough baking helps unlock the nutrients stored in the bran and germ. By using whole-wheat flour, you incorporate these beneficial parts of the grain into your bread, resulting in a loaf that is not only more nutritious but also better for your gut health.
In this recipe, I use a blend of all-purpose white flour and whole-wheat flour. I don’t see much point in learning how to make an all-white flour loaf. White flour is made of only the endosperm of a wheat kernel, mostly starch, which is void of any nutrition or fibre and can do harm to your gut, even if it’s sourdough.
Whole-wheat also adds protein to your loaf which improves its strength and ability to hold water.
Why not make 100% whole-wheat bread if white flour is so bad?
I try not to be a purest about things. The balance between the whole-wheat and white flour in this recipe allows for some nutrition without compromising the flavour or texture. 100% whole-wheat sourdough bread can be an acquired taste and may not be appreciated by everyone, especially if you’re baking for your family. It really comes down to what’s important to you and your family. I’m sure you could convert your family to whole-grain bread if you really wanted to.
Personally, I enjoy an 80-100% whole-wheat loaf if its hydrated properly. We will explore that recipe and method another time.
Where can I source freshly milled, whole-grain flour?
If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled whole-grain flour. If you’re living in the country and you can source whole-grains, you may want to consider milling your own flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.
If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
Water
The type of water used in sourdough baking is a topic of debate among bakers. In my experience, I’ve tried various kinds—city water, well water, filtered water, and even chlorinated water—and haven’t noticed a significant difference in the final loaf. Some bakers swear by their specific water choice, claiming it produces superior results, but I haven’t found that to be the case.
While water quality can influence the health of your sourdough starter, the variations in water types seem to have minimal impact on the outcome of the bread itself. Ultimately, use the water you have available and focus on other key factors like flour quality and fermentation time. I think if you can drink the water, you can make bread with the water.
Salt
Salt is another topic of debate among bakers. While I don’t think you’d notice much of a difference between salts, the salts that are less refined with a higher mineral content tend to support the fermentation process. For example, Himalayan sea salt, Celtic grey salt, unrefined pink salt, and Redmond real salt, will all support fermentation. Highly refined table salt may inhibit fermentation.
Warmth
Fermentation thrives in warmth, and maintaining the right dough temperature is key to achieving the perfect loaf. For optimal fermentation and a balanced flavour, aim for a dough temperature between 23-26°C (73-79°F).
When the dough temperature falls below this range, the bulk fermentation process can become very long, resulting in an excessively sour loaf and possibly tight crumb structure. On the other hand, temperatures above this range can lead to over-proofing, which weakens gluten strength and also produces a very sour loaf with a sticky crumb.
With practice, you’ll be able to adapt if the dough temperature goes out of range. For example, if its too warm, I’ll pop my dough in the fridge for an hour or so. If it’s too cold, I’ll keep it in the oven with the light on or with the ‘proof’ setting on until it reaches ideal temperature.
When the house is particularly hot, I’ll use cold water to mix my dough. If its particularly cold, I’ll use very warm water to mix my dough.
Time
The time your dough takes to achieve optimal fermentation relies on dough temperature, hydration of the dough, and health of your sourdough starter. It is difficult to predict how long things will take when you’re just starting out.
If your dough is on the warmer side, wetter, or made with an active starter, it will proof faster.
If your dough is on the colder side, stiffer, or made with an immature or over-fermented starter, it will take much longer to proof.
Once you get the hang of it and understand how the dough behaves in your environment and how to manipulate it, things will become more predictable.
The Seeds
This is a carefully crafted blend of seeds, tailored to my personal preference. When I say this is my favourite loaf, it’s because I made it my favourite loaf by perfecting the best combination and ratio of seeds.
Pumpkin Seeds: The most textural seed of them all with a sweet flavour. I love the way pumpkin seeds pop in my mouth. And the flavour of toasted pumpkin seeds is unmatched.
Sunflower Seeds: Sunflower seeds offer an earthy flavour with a chewy texture. Their mild, nutty taste adds depth, while their satisfying bite makes them a worthy addition to the loaf.
Flax Seeds: Flax seeds contain a nutrient-rich oil and provide another nutty flavour. Its texture and flavour is more subtle than other seeds but their nutrition contribution makes them a worthy addition.
Millet: One of the most underrated and under-used seeds for a seedy bread. I love the earthy flavour of millet and the dramatic crunch it provides to a loaf. Such and simple yet essential addition to this loaf. It also gives it a nice pop of colour.
Sesame Seeds: Nothing beats the aroma of toasted sesame seeds. The nutty, toasty, and rich smell elevates this loaf to the next level. If you take the time to add the seeded crust, you’ll truly experience the magic of toasted sesame seeds, enhancing both the flavour and aroma of the bread.
Poppy Seeds: I’ll admit, I’m not entirely sure what poppy seeds taste like, but they add another delightful crunch and enhance the visual appeal of the loaf. Their subtle texture offers another layer of interest, making the bread even more enjoyable.
Seeded Crust Mix
I’ve made a seeded crust including all the seeds used for the dough but I didn’t like the way the pumpkin, sunflower, and poppy seeds behaved.
The pumpkin seeds burnt easily, the sunflower seeds just fell off, and the poppy seeds are so small, they group together and get lost in the mix. So, if you’d like to do a seeded crust, stick with the medium sized ones.
I like to do:
- 1 part flax
- 1 part millet
- 1 part sesame (white and black)
Materials You’ll Need
Medium-Sized Mixing Bowl: A heavy set ceramic mixing bowl would work best.
Bowl Cover: Anything that covers and seals the bowl. I use these reusable elastic bowl covers but you can use a plate or wet kitchen towel.
Dough Whisk (optional): It is cleaner to get things started with a dough whisk but it’s definitely not necessary. I like using my hands to mix, it probably makes the dough better.
Plastic Bench Scraper: I find this tool very handy for cleaning and scraping the dough out of the bowl. It can also be used for dividing dough and pre-shaping.
Metal Bench Scraper: I use this tool for dividing dough, pre-shaping, and cleaning the table. Not essential though, as the plastic bench scraper can serve similar purposes, but I like using both.
Kitchen Scale or Measuring Cups and Spoons: I prefer using a kitchen scale but if measuring cups and spoons is all you have then that’s all you need to get started.
Two 10″ Proofing Vessel: I’m using two 10″ oval banneton baskets but you can use a 10″ bowl with a dish cloth in it as well.
Razor Blade or Sharp Knife: I haven’t found a bread lame I really like so I just use razor blades as is. They’re cheap and sharp and easy to control. You can also use a sharp kitchen knife or any bread lame of your choice. A bread lame is a tool used to hold razor blades for scoring.
Dutch Oven: I’d like to say this one isn’t essential but it is very practical. Especially when you’re just learning and don’t understand steam. You can get great results as a beginner by just using a dutch oven.
I’m using a Challenger Bread Pan which is the crème de la crème when it comes to baking sourdough bread but it is very expensive and I only have it because it was generously gifted to me.
Parchment Paper: For lining your dutch oven so your loaf doesn’t stick.
Cooling Rack: For cooling down your loaf.
Ingredients
White Flour: I use Rogers all-purpose flour, nothing fancy.
Whole-Wheat Flour: I use fresh-milled organic whole-grain flour but any whole-wheat flour from the store will get the job done.
Active Sourdough Starter: An active sourdough starter is bubbly with large bubbles, a domed top, double to triple in size, sweet and sour smelling, and floats in water. A perfectly active starter is essential for the perfect loaf but it’s not essential to make sourdough bread. You can work with the starter you have even if it’s not perfectly active, just expect inferior results.
Salt: I use Himalayan sea salt but any salt is good. Avoid highly processed table salt. The more mineral content, the better.
Water: Any drinking water can be bread-making water.
Seeds: Pumpkin, sunflower, flax, millet, sesame, and poppy.
How To Make Simple Seedy Sourdough Bread
In a sturdy mixing bowl, add lukewarm water and active sourdough starter. With your hands or a spatula, break up the sourdough starter until it’s in small shaggy pieces.
Add white flour, whole-wheat flour, seeds, and salt. Mix until incorporated and there are no more dry bits. Cover the bowl and let rest for 1 hour.
After 1 hour, stretch-and-fold the dough all the way around until the dough becomes tight (4-8 times). Cover the bowl and let rest for 30 minutes.
After 30 minutes, repeat the stretch-and-folds all the way around until the dough becomes tight.
Let the dough rest until its almost double it’s original size. This could take anywhere from 4-12 hours. Expect it to take more time if your house is cold and less time if your house is warm.
After the bulk ferment, turn your dough onto the counter. Divide the dough into two balls using a scale or eyeball it.
Shape each dough into a round ball. Let rest on the counter for 30 minutes – if it doesn’t feel very gassy or relaxed after 30 minutes, let it rest on the counter for another 30 minutes.
After resting on the counter, flip the dough over, smooth side down, and perform the gentle final shape. Once your dough has been shaped, place it seam side up in a lightly floured 10″ proofing vessel. Repeat for the second loaf.
Once shaping is done, cover and let proof a little more on the counter. Once they’ve grown slightly and feel puffy, place both loaves in the fridge for 8-24 hours for a cold proof.
After the cold proof, preheat a dutch oven in your oven for 1 hour at 500F.
Once the dutch oven is preheated, flip a loaf onto parchment paper or a silicone mat. Lightly flour the loaf and score.
Remove the dutch oven from the oven, open the lid and carefully place your loaf inside. Place the lid back on and put the dutch oven back into the oven.
Bake at 500F for 20 minutes. Remove the lid and bake for another 10-15 minutes at 425F.
Once the desired crust colour has been achieved, remove the dutch oven from the oven and remove the loaf. Place the loaf on a cooling rack. Repeat with the second loaf.
Allow the loaves to cool down for at least 1 hour before slicing into them.
Once cooled, enjoy with a generous amount of butter!
Notes
Keep an eye on your loaf while it’s baking with the lid off. Every oven is different and you may find it gets dark too quickly at 425F. Feel free to reduce the temperature and extend the time if you feel that gets a more even crust.
Watch Me Make Simple Seedy Sourdough Bread
Recipe & Method
Simple Seedy Sourdough Bread
Ingredients
- 3 ½ Cups All-purpose Flour 500g
- 1 ⅔ Cups Whole-wheat Flour 210g
- 2 ¼ Cups Water 500g
- 2 Cups Active Starter 300g
- 1 tbsp Salt 15g
Seed Mix
- 1/3 cup Pumpkin Seeds 50g
- 1/3 cup Sunflower Seeds 50g
- 1 tbsp Flax 20g
- 1 tbsp Millet 20g
- 1 tbsp Sesame 20g
- 1 tbsp Poppy 10g
Instructions
Mix the Dough
- In a sturdy mixing bowl, combine lukewarm water and active sourdough starter.
- Break up the starter into small, shaggy pieces using your hands or a whisk.
- Add white flour, whole-wheat flour, seeds, and salt. Mix until all ingredients are incorporated, and there are no dry bits.
- Cover the bowl and let the dough rest for 1 hour.
Stretch-and-Fold
- After the initial rest, perform the first round of stretch-and-folds, gently stretching the dough and folding it over itself until the dough becomes tight (4-8 times).
- Cover the bowl and let the dough rest for 30 minutes.
- Repeat the stretch-and-fold process for a total of 2 rounds.
Bulk Fermentation
- Allow the dough to rest until it doubles in size. This can take anywhere from 4-12 hours, depending on the ambient temperature (longer in a cooler environment, shorter in a warmer one).
Shaping
- After the bulk fermentation, turn the dough out onto the counter.
- Divide the dough into two equal portions, using a scale or by eyeballing it.
- Shape each portion into a round ball and let them rest on the counter for 30 minutes. If the dough doesn’t feel gassy or relaxed after this time, allow it to rest for an additional 30 minutes.
- After resting, flip the dough over (smooth side down) and perform a gentle final shaping.
- Place each shaped dough seam side up in a lightly floured 10″ proofing vessel.
Cold Proof
- Cover the loaves and refrigerate them for 8-24 hours for a cold proof.
Bake the Bread
- Preheat a Dutch oven in your oven for 1 hour at 500°F (260°C).
- Once preheated, carefully flip a loaf onto parchment paper or a silicone mat, lightly flour the surface, and score the top.
- Remove the Dutch oven from the oven, place the scored loaf inside, cover with the lid, and return it to the oven.
- Bake at 500°F (260°C) for 20 minutes, then remove the lid and bake for another 10-15 minutes at 425°F (220°C) until the crust reaches your desired colour.
Cool and Enjoy
- Remove the loaf from the Dutch oven and place it on a cooling rack. Repeat the baking process with the other loaf.
- Allow the loaves to cool for at least 1 hour before slicing.
- Once cooled, enjoy with a generous amount of butter!
Notes
Recommended Reading
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