Multigrain Seeded Sourdough Loaf
This bread not only has a depth of flavor, but it also offers a hearty texture, the yummy sourdough flavor from the natural fermentation process, and the nutritional benefits of seeds and whole grains. Whether you're a sourdough enthusiast or a beginner looking for a challenge, this loaf is a great way to elevate your baking.
Why Choose a Multigrain Seeded Loaf?
Nutritional Boost: Multigrain breads are known for their high fiber content, vitamins, and minerals. Whole grains are packed with essential nutrients like iron, magnesium, and B vitamins. Seeds are also rich in healthy fats, proteins, and antioxidants, making this bread not only delicious but also nourishing.
Texture: The combination of whole grains and seeds creates a dense yet moist bread. The sourdough fermentation process contributes to an airy crumb structure, while the seeds and grains provide a satisfying chew.
Flavor Complexity: The sourdough starter imparts a deliciously tangy flavor to the bread, while the multigrain blend (often a combination of whole wheat, rye, spelt, and other grains) brings a nutty and earthy undertone. The seeds, such as sunflower, sesame, flax, hemp hearts, or pumpkin, add a lovely crunch and further enhance the depth of flavor.
Benefits of Various Grains and Seeds
Spelt Flour: an ancient grain that has been cultivated for thousands of years and is a highly nutritious grain, packed with essential vitamins and minerals, including: B Vitamins, Iron, Zinc, and Magnesium. Spelt flour has a high protein content and a high fiber content. Spelt is a good source of antioxidants, such as phenolic acids, which help to neutralize harmful free radicals in the body.
Buckwheat Flour: made from the ground seeds of the buckwheat plant (despite the name, it’s not related to wheat), is a popular gluten-free flour with a unique, nutty flavor and a wide range of health benefits. Key nutrients found in buckwheat flour include: B Vitamins, Iron, Magnesium, and Manganese. Buckwheat flour is an excellent source of dietary fiber, is high in protein, and is rich in antioxidants - particularly flavonoids like rutin, quercetin, and catechins. These powerful antioxidants help neutralize harmful free radicals in the body, reducing oxidative stress and inflammation. Some studies have shown that Buckwheat is good for blood sugar regulation, making it an excellent option for those following low-glycemic or diabetic-friendly diets. Buckwheat is considered an environmentally sustainable crop. It grows well in poor soil and requires less water than many other grains, making it a more eco-friendly option compared to wheat or other grains.
Rye: derived from the cereal grain Secale cereale, has been a staple in many traditional baking cultures for centuries. Rye flour is packed with essential nutrients, including: B Vitamins, Iron, Magnesium, Phosphorus, and Manganese. It is a great source of fiber and is rich in antioxidants such as phenolic acids. Studies have also shown that rye has a lower glycemic index, making it a great flour to use for diabetic-friendly diets. Rye is a hardy crop that grows well in cooler climates and can tolerate poor soil conditions. It requires less water and fertilizer compared to many other grains, making it a more eco-friendly choice for sustainable farming.
Sunflower Seeds: sunflower seeds are an excellent source of healthy fats, particularly polyunsaturated fats, including omega-6 fatty acids. Additionally, sunflower seeds are a good source of monounsaturated fats, which can help improve cholesterol levels. Sunflower seeds are rich in protein and in antioxidants such as selenium and flavonoids, which help neutralize harmful free radicals in the body. Some key nutrients include: Vitamin E, Magnesium, Phosphorus, and Zinc. Sunflowers are relatively easy to grow and are highly adaptable to different climates, making sunflower seeds an environmentally sustainable choice. Sunflower crops require less water compared to some other oilseeds, and the seeds can be produced with minimal environmental impact when grown using sustainable farming practices.
Pepitas: also known as pumpkin seeds, are rich in healthy fats, especially monounsaturated and polyunsaturated, and omega-3 fatty acids. They are high in protein and in antioxidants such as, carotenoids and phenolic compounds. Some key nutrients include: Vitamin E, B Vitamins, Magnesium, Iron, Zinc, and Copper.
Hemp Hearts: also known as hemp seeds, are the edible inner part of the hemp seed, harvested from the Cannabis sativa plant. Despite their association with marijuana, hemp seeds contain very little (if any) THC—the psychoactive compound—making them safe and legal to consume. They contain all nine essential amino acids, making them a complete protein source, which is relatively rare among plant-based foods. Hemp hearts are rich in fiber and antioxidants. Some key nutrients include: Zinc, Vitamin E, and Magnesium. Hemp is a highly sustainable crop, requiring minimal water and pesticides to grow, making hemp hearts an eco-friendly food option. Hemp plants also improve soil health by reducing erosion and increasing soil fertility. For those looking to reduce their environmental footprint, hemp hearts are a great choice as part of a sustainable and plant-based diet.
What You’ll Need
Ingredients:
Active Sourdough Starter: 100g
Bread Flour: 350g
Whole Wheat Flour: 50g
Spelt Flour: 50g
Buckwheat Flour: 50g
Raw Sunflower Kernels: 50g
Raw Pepita Seeds (Green Pumpkin Seeds): 50g
Hemp Hearts: 30g
Water: 360g (30g reserved)
Salt: 10g
Equipment:
Kitchen Scale
Mixing Bowl
Bowl Cover - reusable, plastic wrap, or tea towel
Mixing Utensils
Dough Scraper
Proofing Basket
Scoring Knife
Parchment Paper
Dutch Oven/Loaf Pan/Bread Stone
Cooling Rack
Step-by-Step Instructions
Feed your starter
Depending on your schedule you can either feed your starter in the morning or the night before you plan to bake.
The key is to create enough starter to use for the recipe and to have some left over.
When I plan to bake I feed a 1:2:2 early in the morning or 1:3:3 ratio the night before I bake. You can feed a 1:1:1 if you are in a pinch and need your starter to rise quickly. Read my Understanding Starter Feed blog for more information on this!
Your starter is ready to use when it has doubled in size and there are lots of bubbles on the sides of the jar and big bubbles on the surface.
Here’s a feeding example: 15g starter + 45g flour + 45g water = 105g starter. You’ll have roughly 5g left over after making this recipe.
Mix the Dough
In a large bowl, mix active starter and 330g of water.
Add the bread flour and whole wheat flour, mix until you have a shaggy mass
Autolyse
Cover dough and let it rest for 1 hour.
Add Salt & Soak Seeds
In a small bowl, add salt and remained 30g of water. Mix until salt is dissolved.
Add the salt water to the dough and work with your hands until the water is combined, stretching and folding the dough over itself. I typically do 18-20 stretch and folds. Also, trust the process here. Your dough might look like it’s falling apart, but it isn’t, just keep going!
Cover and rest for 1 hour.
While your dough is resting, soak your sunflower and pepita seeds in a bowl of water. While this isn’t a necessary step it will help activate enzymes that break down phytic acid, improving nutrient absorption and making the seeds easier to digest. It can also improve the texture and taste.
Stretch & Folds + Inclusions
Incorporate the seed inclusions at the start of this step. If you soaked the seeds, strain them. A little bit of water is fine since whole wheat and spelt flour absorb more than regular bread flour.
Sprinkle the seeds on top of the dough and begin the stretch and folds. Don’t worry if the seeds aren’t fully incorporated after the first set. They will keep working in as you go.
Repeat the stretch and fold process from step 4, but only do 4 stretches. You will end up rotating your bowl in a complete circle or 360° for one complete set. Repeat this every 30 minutes for 1.5 hours, for a total of 3 sets in 1.5 hours.
Cover the dough after each set.
Bulk Fermentation
The timing of this step largely depends on the temperature of your kitchen and dough. Warm temperatures, your dough will ferment/rise faster. Cooler temperatures, your dough will ferment/rise slower. Timing can range from 5.5 hours to 16 hours.
My kitchen and dough typically stay around 73°F and I bulk ferment my doughs for 5.5 to 6 hours.
Please read my A Guide to Bulk Fermentation for a complete explanation on this step.
Shaping & Cold Fermentation
Once dough has risen, turn it out onto a lightly floured surface. Gently stretch the dough into a small rectangle. Fold the left side to the center, fold the right side over the left, then roll the dough up starting at the bottom. Work the dough into a ball by pushing and tucking the dough.
Let the dough bench rest for 20-30 minutes, then perform a final shape, tightening the surface of the dough by pushing and tucking again.
Place the dough, seam side up, into your floured proofing basket. Stitch the seam together to help the dough hold its shape. If you don't like stitching the seam you can pinch it together before placing it in the proofing basket.
Cover and place in your refrigerator for 8-36 hours. The longer you let your dough cold ferment the more complex the flavor will become. (I typically do 12 hours)
Preheat Oven & Dutch Oven
Place your dutch oven with lid in your oven and preheat them at 500°F for 30-45 minutes.
Scoring
Place parchment paper down on your work surface and turn your dough out onto it. Lightly brush away excess flour. With a sharp scoring lame or sharp knife, cut in your desired design, this will allow steam to escape and your loaf to expand.
Baking
Carefully remove your hot dutch oven, using your parchment paper lift the loaf into the baking vessel. Cover with the lid and place in the oven to bake at 450°F for 30 minutes.
Remove the lid after 30 minutes, bake at 410°F for 15 minutes without the lid.
Cool & Enjoy
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This cooling time helps the crumb set and enhances the flavor.
Tips & Notes
Seeds such as sunflower, pumpkin, and flax can be soaked in water for an hour. If you use oats (not instant oats) you can soak them as well, they will absorb a lot of the water they are soaked in. This process is completely optional and is largely left up to preference.
Slightly wet your hands to prevent the dough from sticking to your hands during the stretch and fold process.
For intricate scoring designs, place your proofing basket and dough into the freezer for 15 minutes. This will stiffen the dough slightly so it will not pull as you cut your intricate designs.
Put the lid or a baking sheet on the rack below the dutch oven to prevent the bottom of the loaf from becoming too hard.
Conclusion
Baking a multigrain seeded sourdough loaf is a rewarding experience that combines the art of sourdough with the richness of whole grains and seeds. The result is a beautifully rustic loaf that is not only flavorful but also packed with health benefits. Whether enjoyed on its own with a smear of butter or used to make a hearty sandwich, this bread is sure to become a favorite in your home. May your loaves rise high and your seeds add the perfect crunch!
Happy baking!
Multigrain Seeded Sourdough Loaf
Ingredients
- Active Sourdough Starter: 100g
- Bread Flour: 350g
- Whole Wheat Flour: 50g
- Spelt Flour: 50g
- Buckwheat Flour: 50g
- Raw Sunflower Kernels: 50g
- Raw Pepita Seeds (Green Pumpkin Seeds): 50g
- Hemp Hearts: 30g
- Water: 360g (30g reserved)
- Salt: 10g
Instructions
- Depending on your schedule you can either feed your starter in the morning or the night before you plan to bake.
- The key is to create enough starter to use for the recipe and to have some left over.
- When I plan to bake I feed a 1:2:2 early in the morning or 1:3:3 ratio the night before I bake. You can feed a 1:1:1 if you are in a pinch and need your starter to rise quickly. Read my Understanding Starter Feed blog for more information on this!
- Your starter is ready to use when it has doubled in size and there are lots of bubbles on the sides of the jar and big bubbles on the surface.
- Here’s a feeding example: 15g starter + 45g flour + 45g water = 105g starter. You’ll have roughly 5g left over after making this recipe.
- In a large bowl, mix active starter and 330g of water.
- Add the bread flour and whole wheat flour, mix until you have a shaggy mass.
- Cover dough and let it rest for 1 hour.
- In a small bowl, add salt and remained 30g of water. Mix until salt is dissolved.
- Add the salt water to the dough and work with your hands until the water is combined, stretching and folding the dough over itself. I typically do 18-20 stretch and folds. Also, trust the process here. Your dough might look like it’s falling apart, but it isn’t, just keep going!
- Cover and rest for 1 hour.
- While your dough is resting, soak your sunflower and pepita seeds in a bowl of water. While this isn’t a necessary step, it will help activate enzymes that break down phytic acid, improving nutrient absorption and making the seeds easier to digest. It can also improve the texture and taste.
- Incorporate the seed inclusions at the start of this step. If you soaked the seeds, strain them. A little bit of water is fine since whole wheat and spelt flour absorb more water than regular bread flour.
- Sprinkle the seeds on top of the dough and begin the stretch and folds. Don’t worry if the seeds aren’t fully incorporated after the first set. They will keep working in as you go.
- Repeat the stretch and fold process from step 4, but only do 4 stretches. You will end up rotating your bowl in a complete circle or 360° for one complete set. Repeat this every 30 minutes for 1.5 hours, for a total of 3 sets in 1.5 hours.
- Cover the dough after each set.
- The timing of this step largely depends on the temperature of your kitchen and dough. Warm temperatures, your dough will ferment/rise faster. Cooler temperatures, your dough will ferment/rise slower. Timing can range from 5.5 hours to 16 hours.
- My kitchen and dough typically stay around 73°F and I bulk ferment my doughs for 5.5 to 6 hours.
- Please read my A Guide to Bulk Fermentation for a complete explanation on this step.
- Once dough has risen, turn it out onto a lightly floured surface. Gently stretch the dough into a small rectangle. Fold the left side to the center, fold the right side over the left, then roll the dough up starting at the bottom. Work the dough into a ball by pushing and tucking the dough.
- Let the dough bench rest for 20-30 minutes, then perform a final shape, tightening the surface of the dough by pushing and tucking again.
- Place the dough, seam side up, into your floured proofing basket. Stitch the seam together to help the dough hold its shape. If you don't like stitching the seam you can pinch it together before placing it in the proofing basket.
- Cover and place in your refrigerator for 8-36 hours. The longer you let your dough cold ferment the more complex the flavor will become. (I typically do 12 hours)
- Place your dutch oven with lid in your oven and preheat them at 500°F for 30-45 minutes.
- Place parchment paper down on your work surface and turn your dough out onto it. Lightly brush away excess flour. With a sharp scoring lame or sharp knife, cut in your desired design, this will allow steam to escape and your loaf to expand.
- Carefully remove your hot dutch oven, using your parchment paper lift the loaf into the baking vessel. Cover with the lid and place in the oven to bake at 450°F for 30 minutes.
- Remove the lid after 30 minutes, bake at 410°F for 15 minutes without the lid.
- Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This cooling time helps the crumb set and enhances the flavor.
Notes
- Seeds such as sunflower, pumpkin, and flax can be soaked in water for an hour. If you use oats (not instant oats) you can soak them as well, they will absorb a lot of the water they are soaked in. This process is completely optional and is largely left up to preference.
- Slightly wet your hands to prevent the dough from sticking to your hands during the stretch and fold process.
- For intricate scoring designs, place your proofing basket and dough into the freezer for 15 minutes. This will stiffen the dough slightly so it will not pull as you cut your intricate designs.
- Put the lid or a baking sheet on the rack below the dutch oven to prevent the bottom of the loaf from becoming too hard.
