Multi-Seed Sourdough
- Prep Time: 30 minutes
- Bulk Fermentation: 4–6 hours
- Cold Proof: 8–12 hours
- Bake Time: 45 minutes
- Total Time: Approximately 14–19 hours
- Difficulty Level: Intermediate
- Yield: 1 large loaf (12 slices)
Intensity Levels
- Preparation Intensity: Moderate
- Fermentation Intensity: Passive
- Baking Intensity: Medium-High Heat
Ingredients
For the Dough
- 500 grams bread flour
- 350 grams water, room temperature
- 100 grams active sourdough starter
- 10 grams fine sea salt
Multi-Seed Mix
- 30 grams sunflower seeds
- 20 grams pumpkin seeds
- 15 grams flaxseeds
- 15 grams sesame seeds
- 10 grams chia seeds
For Topping
- Additional mixed seeds for coating
- Rice flour or bread flour for dusting
Equipment Needed
- Large mixing bowl
- Digital kitchen scale
- Dough scraper
- Banneton basket or bowl lined with towel
- Dutch oven or baking stone
- Sharp bread lame or knife
- Cooling rack
Step 1: Prepare the Seed Mix
Combine:
- Sunflower seeds
- Pumpkin seeds
- Flaxseeds
- Sesame seeds
- Chia seeds
Mix thoroughly.
If desired, lightly toast the seeds in a dry skillet for 3–4 minutes to enhance their flavor.
Allow them to cool completely before adding to the dough.
Time Required
- 5 minutes
Intensity Level
- Low
Step 2: Mix the Dough
In a large mixing bowl, combine:
- Bread flour
- Water
Mix until no dry flour remains.
Cover and allow the mixture to rest for 30 minutes.
This process, called autolyse, improves gluten development and dough structure.
Time Required
- 5 minutes mixing
- 30 minutes resting
Intensity Level
- Easy
Step 3: Add Starter and Salt
Add:
- Active sourdough starter
- Sea salt
Mix thoroughly until fully incorporated.
Use your hands or a sturdy spoon to combine.
The dough will be sticky but manageable.
Time Required
- 5 minutes
Intensity Level
- Moderate
Step 4: Incorporate the Seeds
Add the prepared seed mixture to the dough.
Fold and knead gently until the seeds are evenly distributed throughout.
Ensure there are no large clusters of seeds in one area.
The dough should feel slightly textured but remain elastic.
Time Required
- 5 minutes
Intensity Level
- Moderate
Step 5: Bulk Fermentation
Cover the bowl with a damp towel or lid.
Allow the dough to ferment at room temperature for 4–6 hours.
During the first 2 hours, perform four sets of stretch-and-folds every 30 minutes.
Stretch-and-Fold Method
- Wet your hands.
- Lift one side of the dough.
- Stretch upward gently.
- Fold over the center.
- Rotate and repeat.
This strengthens the dough without traditional kneading.
Fermentation Time
- 4–6 hours
Intensity Level
- Passive with occasional activity
Step 6: Shape the Dough
Turn the dough onto a lightly floured surface.
Shape into a round or oval loaf.
Create surface tension by gently pulling the dough toward you while rotating.
The loaf should hold its shape without spreading excessively.
Time Required
- 10 minutes
Intensity Level
- Moderate
Step 7: Coat with Seeds
Lightly mist the surface of the dough with water.
Roll or sprinkle additional mixed seeds over the loaf.
Press gently to help the seeds adhere.
This creates a beautiful bakery-style crust.
Time Required
- 3 minutes
Intensity Level
- Easy
Step 8: Cold Proof
Place the shaped dough into a floured banneton basket.
Cover and refrigerate for 8–12 hours.
The cold proof develops deeper flavor and improves scoring and oven spring.
Time Required
- 8–12 hours
Intensity Level
- Passive
Step 9: Preheat the Oven
Place a Dutch oven inside the oven.
Preheat to:
475°F (245°C)
Allow the Dutch oven to heat for at least 30 minutes.
A thoroughly heated Dutch oven creates excellent steam and crust development.
Time Required
- 30 minutes
Intensity Level
- High Heat
Step 10: Score the Dough
Remove the dough from the refrigerator.
Invert it onto parchment paper.
Using a bread lame or sharp knife, make one long score approximately ½ inch deep.
Scoring controls expansion during baking.
Time Required
- 2 minutes
Intensity Level
- Easy
Step 11: Bake Covered
Carefully place the dough into the hot Dutch oven.
Cover with the lid.
Bake for:
- 25 minutes
The covered environment traps steam and encourages maximum oven spring.
Baking Intensity
- High Heat (475°F / 245°C)
Step 12: Bake Uncovered
Remove the lid.
Continue baking for:
- 20 minutes
The crust should become deeply golden brown and crisp.
Internal temperature should reach approximately:
- 205–210°F (96–99°C)
Baking Intensity
- Medium-High Heat (450°F / 232°C)
Step 13: Cool Completely
Transfer the loaf to a cooling rack.
Allow it to cool for at least 1 hour before slicing.
Cutting too soon may result in a gummy crumb.
Cooling Time
- 1 hour
Intensity Level
- Passive
Serving Suggestions
Multi-Seed Sourdough is delicious served with:
- Butter
- Honey
- Jam
- Cream cheese
- Avocado
- Nut butter
It also pairs beautifully with:
- Soups
- Stews
- Salads
- Sandwiches
- Charcuterie boards
Tips for Success
Use an Active Starter
A healthy, bubbly starter is essential for good rise and flavor.
Measure by Weight
Using grams provides the most accurate results.
Don’t Skip the Cold Proof
Overnight refrigeration significantly improves flavor and texture.
Toast the Seeds
Lightly toasted seeds provide a richer, nuttier taste.
Cool Before Slicing
Patience ensures the best crumb structure.
Storage Instructions
Room Temperature
Store in a bread bag or wrapped in a clean kitchen towel for up to 4 days.
Freezer
Slice and freeze for up to 3 months.
Toast slices directly from frozen.
Health Benefits
Seeds
Provide:
- Healthy fats
- Fiber
- Plant protein
- Minerals
Sourdough Fermentation
May improve:
- Digestibility
- Nutrient absorption
- Flavor complexity
Whole Ingredients
Offer sustained energy and satisfying texture.
Nutrition Information
Per Slice (Based on 12 Slices)
- Calories: 190
- Protein: 7g
- Total Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 30g
- Fiber: 4g
- Sugars: 0.5g
- Cholesterol: 0mg
- Sodium: 220mg
- Potassium: 130mg
- Calcium: 4% DV
- Iron: 10% DV
- Magnesium: 8% DV
- Zinc: 6% DV
