Seeded sourdough bread


Total time: 15hr 45m
Preparation Time: 40m

Servings
For 1 piece


Nutritional Information

Contains 221 Kcal, 7g Protein, 36g Carbohydrates, 4g Fat


Ingredients

  • Sourdough
  • 30 g wholemeal rye flour
  • 0.5 dl water
  • 20 g white flour
  • 20 g Sourdough starter culture (see recipe)
  • Soak overnight
  • 50 g sunflower seeds
  • 30 g linseed
  • 30 g buckwheat
  • 3 tbsp water
  • Starter dough
  • 250 g white flour
  • 1 tbsp water
  • 100 g wholemeal flour
  • 2 tsp salt
  • 100 g wholemeal rye flour
  • To bake
  • a little wholemeal rye flour
  • Utensils
  • For a lidded casserole dish

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Instructions

  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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