Seeded Sourdough Bread
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
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
Cover with cling film and place in the refrigerator for 30m to 24h to hydrate
Add 80 g of toasted rolled oats and 30 g of toasted pumpkin seeds to a bowl
Add 30 g of toasted coarse grits and 50 g of toasted linseeds
Cover with 250 ml of water and let it hydrate for 30m
Add 20 g of salt and 200 g of sourdough starter
Mix in the stand mixer with the hook attachment for 4m on low speed until fully combined, scraping down the sides periodically
Turn up the speed to high and knead for 4m, until the dough starts to form a ball and pulls away from the bowl
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
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
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
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
Transfer the dough to a floured working surface and divide it in two parts
Fold each part onto itself from the outside, forming loose balls
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
Transfer each loaf to a banneton. Place in the refrigerator to slow proof overnight
Preheat the oven to 240 °C with the dutch oven inside
Transfer the loaves to a piece of parchment paper and score them with a bread lame
Place 1 loaf, with the parchment paper, in the preheated cast-iron pan and cover it. Repeat with the other loaf
Place in the oven and lower the temperature to 210 °C. Bake for 20-25m until it starts to rise
Remove the lid from the dutch ovens and finish baking at 210 °C for 20m until a deep golden crust has formed
Transfer the bread to a cooling rack. The seeded sourdough bread is ready
Enjoy cutting a slice and spreading some butter or your favorite jam on top of it! It’s delicious!
Yield 2 loaves
Sifted Stone-ground Bread Flour1 kg
Stone-ground Wholemeal Flour100 g
Sourdough Starter200 g
Toasted Linseeds50 g
Toasted Pumpkin Seed30 g
Pumpkin Seedto taste
Toasted Rolled Oat80 g
Rolled Oatto taste
Toasted Coarse Grits30 g
All-Purpose Flourto dust
Dough Hook Attachment