Seeded Multigrain Sourdough Bread Recipe
This seeded multigrain bread is full of whole grain goodness, long fermented benefits of sourdough with its signature tang, as well as the nutty, wholesome flavor from all of the seeds. Sesame, pumpkin, hemp hearts, and sunflower seeds are all woven throughout the loaf and roasted across the beautiful, crunchy crust.
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Ingredients
Seeded Multigrain Sourdough Bread Dough
- 1½ cups warm water 350 g
- 3 cups bread flour 400 g
- ½ cup + 1 tsp whole wheat flour 100 g
- 2 tsp salt 10 g
- ⅓ cup + 1 tbsp active sourdough starter 100 g
Seed Mix
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp hemp hearts
Instructions
Mixing the Dough
- You will need an active sourdough starter for this bread recipe. Feed the starter for 4-8 hours before mixing the dough to allow the starter to wake up. When the starter is at its peak, it will be full of bubbles and activity. It’s now ready to use to make the seeded multigrain sourdough bread dough.In a large mixing bowl combine warm water and flours. This is called the autolyze. Allow the autolyze to sit for 30 minutes so that the flour can properly hydrate, giving the gluten development a head start for when you begin your folds. While it may seem like an extra step, it’s worth it as you will see a significant difference in the texture of your bread when it's baked. After 30 minutes add the sourdough starter, pouring over the top of the autolyze. Sprinkle salt over the starter and mix by hand to bring it all together. I like to do a combination of stretch and folds along with squeezing the dough by clenching fistfuls of dough to incorporate it all. Cover the dough with a damp tea towel or a plate and allow to rest for 30 minutes.While that rests, combine the seed mix in a small bowl.
Stretch and Folds
- For gluten to develop, the dough needs to be worked in a series of stretches and folds. Don’t worry if you’re unfamiliar with stretch and folds, they’re pretty simple. Grab the side of the dough furthest from you in the bowl and stretch it straight up. Then bring that portion of the dough towards the center of the bowl, pressing it down into the rest of the dough. This completes the fold. Rotate the bowl a quarter of a turn and repeat the stretch and fold action. Continue to rotate the bowl and stretch and fold the dough until the dough starts to become stiff and resistant, working the entire bowl of dough. This completes your first set of stretches and folds. Let the dough rest for 30 minutes before the next stretches and folds. Use wet hands if the dough becomes too sticky to work with.On the third set of stretch and folds add the seed mix over the top of the dough. Do the stretches and folds to incorporate the seeds throughout the dough.You will most likely do a total of 4 stretches and folds. More important than doing the right number of stretches and folds is to work the dough enough until the gluten has been developed enough. Proper gluten development will support all of the seeds as well as provide structure to the bread. An easy way to know if enough gluten has been developed is to do the window pane test. Using two hands, hold part of the dough and stretch it out thinly to see if it is strong enough to hold. If it is, it will be transparent enough as if looking through a window pane. If the dough breaks before being able to stretch thinly, then the gluten hasn’t developed enough and will need more stretches and folds.
Bulk Fermentation
- After the final set of stretch and folds cover the bowl with a plate or plastic wrap and let the dough rise in a warm place for 8-12 hours or until the dough has doubled in size. The total time will depend largely on the temperature of your kitchen as well as how mature your starter is.
Shape and Final Proof
- The dough will have doubled in size after the bulk fermentation and have a smooth, light appearance to it. Lightly flour your work surface. Use a bowl scraper or silicone spatula and turn out the dough. To shape, fold the bottom half of the dough up to the middle. Then fold each side towards the middle. You may need to use one hand to hold the folds in place. Starting at the top of the dough, start to roll the dough until it's all rolled.Using a bench knife, flip the dough ball over so that the seam is down on the workspace. Tighten the top of the dough by cupping the dough with both hands and pulling it towards you. Pivot the dough slightly and do another pull until the dough is round with a smooth, tight top.Transfer to a banneton that has been sprinkled with rice flour with the seam side up, cover, and place in the refrigerator for 8-15 hours. If you don’t have banneton, no problem. Lift the dough onto a sheet of parchment paper with the seam down. Lift the parchment paper into a bowl, cover and place it in the refrigerator for 8-15 hours for the final proof.
Bake
- The next day preheat a Dutch oven at 450 degrees for one hour. Remove the cold dough from the refrigerator. If you are using a banneton, flip the dough over onto a piece of parchment paper so that the seam is facing down. Using a sharp knife or bread lame, score the top of the loaf holding the blade at a 45-degree angle. This will help the bread to open up and give what is called an ear, or the prominent flap of crust that rises where the bread is scored. Though not important, it’s often sought after when baking a sourdough loaf. Brush the top of the bread lightly with water and sprinkle on the seeds. I used a combination of one tablespoon of each of the larger seeds and one teaspoon of each of the smaller seeds. The water will help the seeds to adhere to the bread. Lift the bread into the hot Dutch oven and bake for 30 minutes with the lid on. Bake for an additional 10 minutes without the lid. The internal temperature of the bread will read 200 degrees when it is done. Lift the bread out onto a wire rack to cool. Wait until the bread has completely cooled before slicing.
Storage
- Storage the bread in an airtight container for 3-4 days at room temperature. Sourdough loaves, whole or sliced, can be frozen for longer storage. Wrap securely and place in the freezer, best used within three months.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 2190.6kcalCarbohydrates: 372gProtein: 80gFat: 45.1gSaturated Fat: 5.3gPolyunsaturated Fat: 22.4gMonounsaturated Fat: 12.1gTrans Fat: 0.01gSodium: 4665.9mgPotassium: 1206.2mgFiber: 27.4gSugar: 2.8gVitamin A: 116.3IUVitamin C: 0.8mgCalcium: 233.4mgIron: 14.3mg
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