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- Home
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- Recipes
- bread
- Seeded sourdough bread
Seeded sourdough bread
Nutrition facts per serving:
- Energy in kcal about 221
- Fat about 4g
- Carbohydrates about 36g
- Protein about 7g
This is needed
This is needed
for 1 piece
Sourdough
- 20 white flour
- 30 wholemeal rye flour
- 20 Sourdough starter culture
- 0.5 water
Soak overnight
- 50 sunflower seeds
- 30 linseed
- 3 water
- 30 buckwheat
Starter dough
- 4.5 water
- 100 wholemeal flour
- 250 white flour
- 100 wholemeal rye flour
- 2 salt
- 1 water
To bake
- wholemeal rye flour
Tools
View these products
- For a lidded casserole dish
And that's how it's done
And that's how it's done
Sourdough
Place the starter culture in a bowl, combine with the flours and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.
Soak overnight
Mix the seeds, linseed, buckwheat and water, cover and leave to stand for approx. 8 hrs. or overnight.
Starter dough
Pour the water into the sourdough, mix. Add the flour and soaked seeds, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough. Using a food processor, knead for approx. 10 mins. on a low setting, leave to rise again at room temperature for approx. 1½ hrs.
Folding & rising
Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.
Cover the dough and leave to rise again at room temperature for approx. 2 hrs.
To bake
Place the casserole dish (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Remove the dish, line with baking paper. Separate the dough from the edges using a dough scraper, transfer to the casserole dish, dust with flour, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.
