Hearty Sourdough Grain & Seed Bread
This Hearty Sourdough Grain & Seed Bread is a delicious, nutrient-packed loaf that combines the tangy goodness of sourdough with the earthy flavors of whole grains and seeds. Inspired by a beloved recipe, this version harnesses the natural fermentation of sourdough to create a loaf with a chewy crust, soft interior, and a delightful crunch from the various seeds. Perfect for sandwiches, toasted with butter, or enjoyed plain, this bread is as versatile as it is wholesome. Preparation and cooking times exclude approximately 4 hours of rising, allowing the bread to develop its characteristic flavor and texture. Bake it in a loaf pan for a classic shape or on a baking stone for a rustic finish.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Proofed sourdough starter
1 1/2 cups (Proofed with multigrain flour if possible.)
Bread flour
1 cup (No preparation needed.)
Whole wheat flour
2 cups (No preparation needed.)
Wheat germ
2 tablespoons (No preparation needed.)
Sea salt
1 teaspoon (No preparation needed.)
Poppy seeds
2 tablespoons (No preparation needed.)
Sesame seeds
2 tablespoons (No preparation needed.)
Amaranth or quinoa
2 tablespoons (No preparation needed.)
Sunflower seeds
1/4 cup (No preparation needed.)
Pumpkin seeds
1/4 cup (No preparation needed.)
Butter
2 tablespoons (Melted.)
Plain yogurt
2 tablespoons (No preparation needed.)
Honey
2 tablespoons (No preparation needed.)
Lukewarm water
1/4 cup (No preparation needed.)
Instructions
1
Begin by proofing your sourdough starter. The night before, feed your starter with 1 cup of flour (preferably multigrain) and 1 cup of water, then cover and let it sit at room temperature for 8-12 hours until bubbly and active.
2
In a large mixing bowl or the bowl of your stand mixer, combine the proofed sourdough starter, bread flour, whole wheat flour, wheat germ, sea salt, poppy seeds, sesame seeds, amaranth or quinoa, sunflower seeds, pumpkin seeds, melted butter, plain yogurt, honey, and lukewarm water.
3
Mix the ingredients using a dough hook in a stand mixer at low speed until the dough pulls away from the sides of the bowl, forming a smooth, slightly damp ball. If mixing by hand, stir until combined and then knead for about 10 minutes.
4
Once mixed, transfer the dough to a lightly oiled bowl, ensuring it is coated in oil. Cover with a damp cloth or plastic wrap.
5
Allow the dough to rest for 30 minutes. After resting, fold the dough like a letter, turn it 90 degrees, and repeat the folding process. Let it rest for another 30 minutes and repeat the folding one more time. This step helps develop strength in the dough.
6
Form the dough into a loaf shape and place it in a greased loaf pan or onto a greased baking sheet for a freeform rustic loaf. Cover again and let it rise until it has doubled in size, which should take 2-3 hours.
7
Preheat your oven to 375°F (190°C) during the last 30 minutes of rising. If using a baking stone, place it in the oven now to preheat.
8
Once risen, bake the bread in the preheated oven for about 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Remove from the oven and let it cool on a wire rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Sourdough Grain & Seed Bread?
It is a nutrient-packed loaf that combines tangy sourdough with whole grains and seeds for a chewy crust and soft interior.
How do I proof the sourdough starter for this recipe?
The night before baking, feed your starter with 1 cup of flour and 1 cup of water, then let it sit for 8-12 hours until bubbly.
What types of flour are required?
This recipe uses a combination of bread flour and whole wheat flour.
How much sourdough starter is needed for the dough?
You will need 1 1/2 cups of proofed sourdough starter.
Which seeds are included in this bread?
The bread features poppy seeds, sesame seeds, sunflower seeds, pumpkin seeds, and either amaranth or quinoa.
Can I use quinoa instead of amaranth?
Yes, the recipe allows for 2 tablespoons of either amaranth or quinoa.
What is the purpose of adding yogurt?
Plain yogurt is added to help create a soft interior texture in the loaf.
How long should I knead the dough by hand?
If you are not using a stand mixer, you should knead the dough for approximately 10 minutes.
What is the recommended oven temperature?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long does the bread need to bake?
The bread should bake for about 40 minutes until the crust is golden brown.
How do I know when the bread is done?
The loaf is finished when the crust is golden brown and it sounds hollow when tapped.
What is the total rising time for the dough?
Excluding the overnight starter proofing, the dough needs about 4 hours of rising and resting time.
Why is the dough folded during the resting phase?
Folding the dough like a letter helps develop strength and structure in the bread.
How many times should the dough be folded?
The dough should be folded twice, with a 30-minute rest after each fold.
Do I need to use a loaf pan?
You can use a greased loaf pan for a classic shape or a baking sheet for a freeform rustic loaf.
Should the butter be melted?
Yes, the 2 tablespoons of butter should be melted before being added to the mix.
Is honey used in this recipe?
Yes, 2 tablespoons of honey are used to add a touch of sweetness and moisture.
What type of salt is best for this bread?
The recipe calls for 1 teaspoon of sea salt.
Can I use a baking stone?
Yes, you can use a baking stone for a rustic finish; ensure it is preheated in the oven.
How much water is added to the dough?
The recipe requires 1/4 cup of lukewarm water.
What is the role of wheat germ?
Wheat germ adds extra nutrients and a slight nutty flavor to the bread.
How much sunflower seeds are required?
The recipe calls for 1/4 cup of sunflower seeds.
What should I do after removing the bread from the oven?
Let the bread cool completely on a wire rack before you attempt to slice it.
How much should the dough rise before baking?
The dough should rise until it has doubled in size, which typically takes 2-3 hours.
What texture can I expect from the crust?
The crust should be golden brown and chewy, characteristic of artisan sourdough.
Is the starter fed with a specific flour?
The recipe suggests feeding the starter with multigrain flour if possible for best results.
How much pumpkin seeds are used?
The recipe uses 1/4 cup of pumpkin seeds.
What are some ways to enjoy this bread?
It is perfect for sandwiches, toasted with butter, or enjoyed plain.
How many sesame seeds are in the dough?
There are 2 tablespoons of sesame seeds included in the mix.
Can I use a stand mixer?
Yes, use a dough hook at low speed until the dough forms a smooth, slightly damp ball.