Multi-Seed Sourdough Rye Bread

Hello! If you’ve been following along on my Instagram, you may know I’ve been experimenting with different flavors for sourdough bread. This recipe was so tasty I had to share right away! With iPhone pics! Crazy, I know.


If you haven’t baked sourdough before, I recommend checking out my beginners guide/recipe OR honestly just dive right in because you can do it. Don’t be intimidated by the long list of steps – they are very simple steps, ha !
Hope you enjoy this salty, nutty take on sourdough bread as much as I am literally as I type this.



Multi-Seed Sourdough Rye Bread Recipe

(yield = 2x 8-inch table loaves; divide for a single loaf)


  • 120g ripe starter
  • 600g warm (not hot!) water
  • 600g unbleached bread flour
  • 180g whole grain rye flour
  • 25g fine sea salt
  • 1 tsp poppy seeds
  • 1 tsp flax seeds
  • 2 tsp sunflower seeds
  • pinch of sea salt


  1. In a large bowl, mix ripe sourdough starter and water. Add flours and set aside, covered, for 30 mins.
  2. Add 25g salt and mix throughout using wet hands to stretch and fold the dough about 2 mins. Cover and rest at room temp 8 hrs or overnight in the fridge.
  3. Pour dough out onto a generously floured surface and divide into two halves. **Dough will be sticky so wet hands help. Avoid adding more flour or your bread will be dense.
  4. Once divided, coat your hands in flour and stretch edges of dough toward the center working clockwise to create a nice smooth ball. Dough should feel stronger and harder to stretch. Place seem-side-down in a pile of flour. Repeat with the other half of dough. Allow to rest for 1 hr or until noticeably puffy.
  5. Scoop up one dough ball and place it on your work area seem-side-up again. Use your finger tips to gently flatten into a disc about 1-inch thick. Sprinkle seeds and extra sea salt on the surface and pat down to help it stick.
  6. Working from the top-down, shape dough by alternating pinching a bit of dough on the left side and pulling in toward the center, repeat on right, left, right, left til you reach the bottom (think like a shoe lace). Now grab the bottom and roll up like a tight burrito. (You can shape however you like but this is my fav technique!)
  7. Place dough seam-side-up in a generously floured proving basket. Cover with a clean tea towel and place in the fridge overnight. Repeat with loaf #2.
  8. Allow dough to rest at room temp at least 1 hr before you plan to bake it. Preheat oven with Dutch oven + lid inside to 450*F.
  9. gently turn dough out onto a sheet of parchment paper and score with a razor blade.
  10. Transfer dough to preheated Dutch oven and bake with lid on for 20 mins. Remove lid and bake another 18 mins. Allow to cool completely on a wire rack before slicing.

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