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Seeded Sourdough Bread
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Fort Negen

Seeded Sourdough Bread

17h 20m

In this recipe, the toasted seeds add a lot of texture to the bread, while the oats give it a creamy flavor that masks its acidity, and the corn grits make the loaf look like it has rays of sunlight inside.

This recipe makes two loaves of bread, and they’re baked inside a cast-iron pan, but you can also bake them in a tray.

This is one of our favorite seeded loaves! The first hydration will be 30 minutes to 24 hours long. The longer it sits, the more flavor and lightness your bread will have.

If you can’t find stone-ground sifted bread flour and stone-ground wholemeal flour, you can replace them with bread flour and wholewheat flour respectively.

Make sure to use a well-greased parchment paper. If you can’t find one that won’t stick to your bread, just dust some all-purpose flour inside the pan before placing your loaf.

Don’t know how to make your own Sourdough Starter? Find here on CREME!

  • Add 730 ml of water and 1 kg of sifted stone-ground bread flour to the bowl of a stand mixer

    Step 0
  • Add 100 g of stone-ground wholemeal flour. Mix with the hook attachment on medium-low speed until fully combined, scraping down the sides periodically

    Step 1
  • Cover with cling film and place in the refrigerator for 30m to 24h to hydrate

    Step 2
  • Add 80 g of toasted rolled oats and 30 g of toasted pumpkin seeds to a bowl

    Step 3
  • Add 30 g of toasted coarse grits and 50 g of toasted linseeds

    Step 4
  • Cover with 250 ml of water and let it hydrate for 30m

    Step 5
  • Add 20 g of salt and 200 g of sourdough starter

    Step 6
  • Mix in the stand mixer with the hook attachment for 4m on low speed until fully combined, scraping down the sides periodically

    Step 7
  • Turn up the speed to high and knead for 4m, until the dough starts to form a ball and pulls away from the bowl

    Step 8
  • Transfer the dough to a bowl and gently lift it up to fold one side underneath itself. Repeat on all sides to form a loose ball, and cover with cling film. Let it proof for 45m at room temperature, until it doubles in size

    Step 9
  • Add the hydrated seeds and fold the dough from the outside in to incorporate them. Cover it and let it proof for 45m at room temperature to double in size

    Step 10
  • Remove the cling film and repeat the process of folding the dough onto itself. Cover it and let it sit for 45m at room temperature to proof

    Step 11
  • Remove the cling film and repeat the process of folding the dough onto itself one more time. Cover it and let it sit for 45m at room temperature to proof

    Step 12
  • Transfer the dough to a floured working surface and divide it in two parts

    Step 13
  • Fold each part onto itself from the outside, forming loose balls

    Step 14
  • Dust 2 bannetons with all-purpose flour and add rolled oats, pumpkin seeds and linseeds to taste. This will be the top of the bread

    Step 15
  • Transfer each loaf to a banneton. Place in the refrigerator to slow proof overnight

    Step 16
  • Preheat the oven to 240 °C with the dutch oven inside

    Step 17
  • Transfer the loaves to a piece of parchment paper and score them with a bread lame

    Step 18
  • Place 1 loaf, with the parchment paper, in the preheated cast-iron pan and cover it. Repeat with the other loaf

    Step 19
  • Place in the oven and lower the temperature to 210 °C. Bake for 20-25m until it starts to rise

    Step 20
  • Remove the lid from the dutch ovens and finish baking at 210 °C for 20m until a deep golden crust has formed

    Step 21
  • Transfer the bread to a cooling rack. The seeded sourdough bread is ready

    Step 22
  • Enjoy cutting a slice and spreading some butter or your favorite jam on top of it! It’s delicious!

    Step 23

Yield 2 loaves

  • Stone-ground Bread Flour

    Sifted Stone-ground Bread Flour

    1 kg
  • Stone-ground Wholemeal Flour

    Stone-ground Wholemeal Flour

    100 g
  • Sourdough Starter

    Sourdough Starter

    200 g
  • Linseeds

    Toasted Linseeds

    50 g
  • Linseeds

    Linseeds

    to taste
  • Pumpkin Seed

    Toasted Pumpkin Seed

    30 g
  • Pumpkin Seed

    Pumpkin Seed

    to taste
  • Rolled Oat

    Toasted Rolled Oat

    80 g
  • Rolled Oat

    Rolled Oat

    to taste
  • Grits

    Toasted Coarse Grits

    30 g
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Salt

    Salt

    20 g
  • Water

    Water

    730 ml
  • Water

    Water

    250 ml

Equipment

  • Stand Mixer

    Stand Mixer

  • Dough Hook Attachment

    Dough Hook Attachment

  • Kitchen Scale

    Kitchen Scale

  • Dutch Oven

    Dutch Oven

  • Prepared Banneton

    Prepared Banneton

  • Bread Lame

    Bread Lame

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