Rustic Seeded Sourdough Bread Recipe
Today, we'll try to tempt you to try our hearty and delicious bread with this Seeded Sourdough Bread recipe. Don't be intimidated by sourdough - we're keeping it simple and fun. With a blend of wholesome flours and a medley of seeds, this recipe promises a flavoursome loaf with a satisfying texture. Follow along as we guide you through each step, from mixing to baking, ensuring your homemade bread journey is nothing short of delightful!
Ingredients
- 80 g mixed seeds sunflower, pumpkin, linseeds
- 300 g strong bread flour
- 100 g whole wheat flour
- 8 g salt
- 160 g active sourdough starter 100% hydration
- 250 ml water
Instructions
- In a bowl of your stand mixer, combine strong white flour, whole wheat flour and salt. Add the active sourdough starter and water. In a stand mixer, fitted with a dough hook attachment, mix everything into a cohesive dough (about 5-7 minutes on medium speed).
- Scoop the dough into a large clean bowl, cover and leave in a warm spot for 30 minutes.
- After 30 minutes, coil fold the dough (see video below), cover and leave the dough to rest for another 30 minutes.
- Scatter half of the seeds on top fo the dough, then stretch and fold the four corners of the dough into the centre. Turn the dough over and scatter the remaining seeds, stretching and folding the dough over. Turn the dough upside down again, cover and leave it to rest for 30 minutes.
- After that perform two more coil folds at 30-minute intervals (video below)
- Once all 4 folds have been completed, leave the covered bowl for 2-3 hours undisturbed.
- Scoop the seeded dough out of the bowl and shape it into a tight ball. Place it into a generously floured banneton basket, cover well and place it in the fridge to cold proof overnight (or up to 48 hours).
- In the morning, preheat the oven to 230° C (Fan). Place the Dutch oven in the oven to preheat at the same time.
- Take the dough out of the fridge and carefully invert it on a large sheet of baking parchment. Score the top of the dough and, lifting the corners of the parchment paper, place it into the preheated Dutch oven. Cover it with a lid and place it in the oven for 25 minutes.
- After 25 minutes, take the lid off and carry on baking for another 20-25 minutes.
- Once baked, remove the bread from the Dutch oven and place it on a wire rack to cool down before slicing.
Video
Nutrition
Calories: 168kcalCarbohydrates: 27gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.004gSodium: 261mgPotassium: 109mgFiber: 2gSugar: 0.2gVitamin A: 2IUVitamin C: 0.1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!