Sourdough multiseed bread step-by-step recipe with photos.
About this recipe
A crunchy crust and a soft, chewy crumb that is loaded with seeds, this sourdough multiseed bread is earthy, inviting, very healthy, and absolutely delicious.
I have to admit - hands down this bread is an absolute family favourite. With all our favourite seeds, this sourdough multiseed bread is absolutely delicious and super healthy. Not just is this loaf THE favourite sourdough bread for both me and my son but is loved by all four of us. I think this is also my most baked loaf - I've baked hundreds of loaves of this hearty bread even before it made it to my blog.
I love the combination of pumpkin seeds, flax seeds, poppy seeds, sunflower seeds, and sesame seeds. However, you may use any seed that you like - there are endless combinations that you can explore. We like our seeded loaf loaded with seeds and so I add lots of it. You may reduce the amount if you like the bread to be less seedy.
Sourdough starter: Make sure the starter is active and bubbly.
Flour: I have used a combination of bread flour and atta (Indian whole wheat flour/chapati flour).
Filtered water: Always use filtered water to make sourdough bread.
Seeds: I have used equal quantities of sesame seeds, poppy seeds, flax seeds, pumpkin seeds, and sunflower seeds. You may use any seeds of your choice.
Click here to see the recipe for basic no-knead sourdough bread.
Activating the seeds
To make sourdough multiseed bread, I soak the seeds in filtered water overnight. The process of soaking seeds or nuts in water is called the activation of seeds. Activating the seeds helps reduce phytate levels thereby making the nutrients from them absorbable. Phytic acid is found in most nuts, seeds, and grains. It is considered an anti-nutrient as it impairs the absorption of iron, zinc, and calcium and is said to promote mineral deficiencies. Soaking is claimed to reduce the phytic acid of seeds because their phytic acid is stored in a relatively water-soluble form such as sodium or potassium phytate.
I measure the required amount of water needed for the dough and use it to soak the seeds. I begin the activation at the same time I prepare my starter for baking.
Storing Sourdough Multiseed bread
This bread can be stored like any other sourdough bread. It stays fresh at room temperature for up to 5 days. Keep the bread wrapped in a cotton bag or a clean tea towel once the bread completely cools down. On the day you slice the bread, keep the cut side down on the board and cover it with a clean tea towel. From the next day onwards, place it in a bread box or air-tight container.
If you plan to store it beyond 3-4 days, it is best to freeze it. You can either freeze it as a whole or you can slice and freeze it. Thaw the bread overnight in the refrigerator or for a few hours at room temperature. You can freeze it for up to three months.
Tips and tricks
I prefer to have lots of seeds in this bread and so the amount of seeds I use in this recipe is high. You can reduce the quantity of seeds as per your preference.
Measure the amount of water you use to soak the seeds and this water is used to make the dough as well.
Handle the dough carefully while doing stretch and fold, given the seeds may make it slightly tricky to handle.
Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. Click here to see how to prepare a sourdough starter for baking.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can either use less starter or cold water to slow down the activation.
I have made this sourdough with a mix of bread flour and atta (Indian whole wheat flour/chapati flour), but you can choose any flour – for example, just bread flour or a combination of plain flour and whole wheat flour.
This sourdough multiseed bread:
– is very healthy as it is loaded with seeds
– is vegan friendly
– stays fresh for up to five days
– freezer friendly
Step by step instructions
1. Soak the seeds in water overnight
2. Next morning, add the active starter and mix well. Add salt and combine
3. Add flour and bring together to form a dough
4. Gently pull the dough to perform stretch and fold
5. Let the dough sit for bulk fermentation
6. Dough after bulk fermentation
7. To shape the dough, pick both the sides of the dough and bring to the centre
8. Roll the dough to form a log
9. Place in a well-dusted kitchen towel for cold proofing
10. Next morning remove the dough from the fridge and score it
11. Place in the hot dutch oven and bake with the lid on. Next bake without the lid
12. Cool completely before slicing
Sourdough Multiseed Bread
- Soak the seeds in 335 grams of water overnight
- Next morning, add the active starter to the seeds-water mixture
- Add salt and mix well
- Combine bread flour and atta together
- Slowly add the flour mixture and combine well making sure there are no dry bits of flour. Let it rest for 30 minutes
- Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
- Dust the banneton well with rice flour
- Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
- Next day, place the dutch oven in the oven and preheat at 230℃ for 45 minutes
- Take the dough out of the fridge once the oven is preheated
- Score the dough using a blade or sharp knife
- Place in the dutch oven and close the lid. Bake for 20 minutes
- Take the lid off the dutch oven and bake for 20 minutes
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing
- Cool completely, slice and serve