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Multi Seed Sourdough Bread Recipe

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Sourdough multiseed bread Sourdough&Olives with a hint of rye Recipe Finger foods easy
Sourdough multiseed bread Sourdough&Olives with a hint of rye Recipe Finger foods easy from www.pinterest.com

Description

Sourdough bread is a classic bread that has been enjoyed for centuries. This multi seed sourdough bread recipe is perfect for those who love a hearty, nutty flavor in their bread. The combination of various seeds and the sourdough starter create a unique and delicious bread that is perfect for sandwiches, toast, or just eating on its own.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 500g bread flour
  • 100g whole wheat flour
  • 50g rye flour
  • 350g water
  • 100g sourdough starter
  • 10g salt
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 50g sesame seeds

Equipment

  • Large mixing bowl
  • Dutch oven or baking stone
  • Bread lame or sharp knife

Method

  1. In a large mixing bowl, mix together the bread flour, whole wheat flour, rye flour, water, and sourdough starter until well combined.
  2. Add in the salt and seeds and mix until incorporated.
  3. Cover the bowl with a damp towel and let it rest for 30 minutes.
  4. After 30 minutes, stretch and fold the dough four times at 30-minute intervals. Cover the dough with the damp towel between each stretch and fold.
  5. After the final stretch and fold, let the dough rest for an additional 30 minutes.
  6. Shape the dough into a ball and place it in a well-floured proofing basket or bowl. Cover with a damp towel and let it rise in the refrigerator overnight.
  7. The next day, preheat your oven to 450°F (230°C) and place your Dutch oven or baking stone in the oven to heat up.
  8. Take the dough out of the refrigerator and let it sit at room temperature for 30 minutes.
  9. Using a bread lame or sharp knife, score the top of the dough to allow for expansion during baking.
  10. Carefully transfer the dough to the Dutch oven or baking stone and bake for 30 minutes with the lid on.
  11. Remove the lid and bake for an additional 15 minutes until the crust is golden brown.
  12. Remove the bread from the oven and let it cool on a wire rack before slicing.

Notes

This bread will keep for up to a week if stored in an airtight container. You can also freeze the bread for longer storage.

Nutrition Info

This recipe yields 12 servings. Each serving contains:
  • Calories: 216
  • Protein: 7g
  • Carbohydrates: 36g
  • Fat: 5g
  • Fiber: 4g

Recipes FAQ

What is a sourdough starter?

A sourdough starter is a natural yeast mixture that is used to leaven bread. It is made by mixing flour and water and allowing it to ferment for several days.

Can I use a different combination of seeds?

Yes, you can use any combination of seeds that you like in this recipe. Some other great options include flax seeds, chia seeds, or poppy seeds.

Do I need a proofing basket?

A proofing basket is not necessary for this recipe, but it does help the bread maintain its shape during the final rise. If you don't have a proofing basket, you can use a bowl lined with a floured towel instead.

Recipe Tips

  • Make sure to use a well-fed and active sourdough starter for the best results.
  • Don't skip the overnight rise in the refrigerator, as this helps to develop the flavor of the bread.
  • If you don't have a Dutch oven or baking stone, you can use a regular baking sheet. Just make sure to preheat it in the oven before adding the dough.
  • Experiment with different combinations of seeds to find your favorite flavor profile. You can also add in other ingredients like dried fruit, nuts, or herbs.

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