Seeded Whole Grain Sourdough

This kid was inspired by the “seeduction loaf” I got at whole foods. It’s slightly sweetened with a little molasses and full of seeds. Use your favorite seeds. I share what I used below. See a picture of the loaf in the video at the bottom of this post.

Whole Grain Sourdough

Ingredients (makes 1 loaf):

• 100g active starter

• 350g water

• 350g bread flour

• 150g whole grain flour

• 25g molasses

• 40g mixed seeds (flax, poppy and sesame)

• 25g water

• 10g kosher salt


WARNING: (This bread took 3 days because I choose to let it ferment 48 hours. I prefer to do this in the winter months because the weather is cooler. In the summer, I just do 1 day.)


DAY 1-

MIXING- First, add the first 6 ingredients. Mix well and then let it sit for 45 minutes. This gives the yeast a head start before salt is added. 

After 45 minutes, add 25g water and 10g salt. Use your hands to break up the dough (squeezing) and help dissolve the salt.


Let it sit at room temp for 2 hours and turn and pull it every 30 minutes. Then, store the dough in the fridge overnight. (Make sure there is room in the container for it to rise a bit). 

DAY 2-

SHAPING- Bring the dough out the next day for a couple hours or it comes to room temp. Then, shape it and place in a basket. 


Put it back in the fridge for baking the next day.

DAY 3-

BAKING- The bread is ready to bake when it passes the poke test. Poke the bread and if doesn’t spring back right away its ready to bake. It might feel a little hollow because it’s airy. It’s ready. If it’s not ready, wait longer (2-3 hours). 


Preheat the oven to 500 F with your cast iron pot in there. When hot, place loaf in the pot. Cut a slit on the top of the bread. Cover with the lid. After 15 minutes, take off the lid and lower the temp to 475 F. The bread should have risen a lot. Continue cooking for 20-30 minutes or it sounds hollow when tapped on the bottom (or reaches (200-205F) internal temp.

Let cool at least an hour before cutting. (I don’t always do this because I can’t wait!)


After I cut the bread, I wrap just the cut part it in foil to prevent it from drying out so fast. I don’t put it in plastic because the crust will get soft and I want a crispy crust. 


To your happy and healthy life, 


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