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
- In a large bowl, mix ripe sourdough starter and water. Add flours and set aside, covered, for 30 mins.
- 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.
- 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.
- 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.
- 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.
- 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!)
- 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.
- 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.
- gently turn dough out onto a sheet of parchment paper and score with a razor blade.
- 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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