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Sourdough loaf with seeds on parchment paper.

Sourdough Bread with Seeds

Kate Schat
Nothing beats the texture of a seedy loaf of sourdough! Try pumpkin, sunflower, or sesame seeds for a fun new taste.
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Prep Time 20 hours 15 minutes
Cook Time 50 minutes
Total Time 21 hours 5 minutes
Course Bread
Cuisine American
Servings 12 slices
Calories 247 kcal

Ingredients
  

Levain:

  • 20 grams bread flour or all-purpose flour
  • 20 grams freshly milled whole wheat flour
  • 40 grams water
  • 20 grams active sourdough starter

Dough:

  • 550 grams bread flour or all-purpose flour
  • 43 grams whole wheat flour
  • 500 grams water
  • 12 grams salt
  • 100 grams levain from above or active sourdough culture
  • 100 grams sunflower, pumpkin, sesame and poppy mix

Instructions
 

  • Make sure your starter is fed and bubbly; feed the night before so you are ready to start in the morning.
  • If using levain, mill wheat berries, and mix levain ingredients in a small container, leaving for 5 hours at 77ish F, or longer if cooler.
  • Mix fresh wheat flour (43 g), bread flour (550 g) and 400 grams of water (100 grams set aside) mixing with hands until no dry bits are left. Cover for 2 hours with plastic or wet towel to autolyse.
  • When levain is ready, or after dough has autolysed, add salt, seeds and levain or sourdough starter. Add remaining water (about 100 g) but slowly as it may not all be needed.
  • Mix all ingredients together by hand, pinching and folding, until well incorporated. Cover.
  • During bulk fermentation (4 hours) give the dough 6 sets of stretch and folds, the first 3 in 15 minute intervals and the last 3 in 30 minute intervals.
  • Lightly flour your working surface and pour out the dough.
  • Shape into a rough round shape and leave for half an hour uncovered.
  • Shape dough into round or oval shape and put into floured proofing basket or banneton.
  • Cover with large plastic bag or tea towel and refrigerate overnight.
  • In the morning take out your loaves and set oven to 450°F.
  • Line Dutch oven with parchment paper and carefully transfer loaf over into it.
  • Bake for 20 minutes with lid on, then remove lid for another 30 minutes until loaf is a golden hue.
  • Cool on rack for 30 minutes.

Notes

  • You can use a levain or just very happy, healthy starter.
  • Truly use any type of seeds you like. You can even press some into the top as well.
  • Give this a try as written and then you can play with how many seeds you add if you want to add more!

Nutrition

Calories: 247kcalCarbohydrates: 42gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 392mgPotassium: 120mgFiber: 2gSugar: 0.4gVitamin A: 6IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
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