Seeded Wheat Sourdough Bread

Delicious and so aromatic — it will make any meal more cozy! Wheat sourdough bread is interesting because assorted seeds are added to the dough. Flax makes it mega-healthy, the rest of the seeds add crispness and taste. Preparing bread is not difficult, especially if you knead it in a mixer.
cook time: 24h
Gavin Tanner
Seeded Wheat Sourdough Bread

Nutrition Facts (per serving)

231
Calories
5g
Fat
34g
Carbs
8g
Protein

Ingredients (1 portion)

For the dough:

Ready starter 15 g
Wheat flour 75 g
Water 100 ml

For flaxseed:

Linen 35 g
Water 105 ml

For dough:

Wheat flour 375 g
Whole wheat flour 50 g
Water 175 ml
Pumpkin seeds 30 g
Sunflower seeds 30 g
Salt 12 g

Recipe instructions

Step 1

Step 1
How to bake wheat bread with wheat sourdough in the oven? Prepare your food. The starter for this recipe is 100% moisture "at its peak". A link to wheat sourdough recipes will be below the steps. You can change the quantity and composition of seeds according to your taste and availability. Take peeled pumpkin and sunflower seeds and lightly fry them in a dry frying pan in advance.

Step 2

Step 2
The preparation of bread takes place in two stages. The first is kneading the dough and soaking the flax. The second stage is after 12 hours, when the dough is ready. It will last about 9 hours. That’s why I put the dough in the evening, and knead and bake the bread the next day. For the dough, take the starter “at its peak”. That is, it was fed in advance and then rose twice as much. Pour room temperature water into it and stir.

Step 3

Step 3
Add 75 grams of flour, stir until moistened. Cover the bowl with cling film and leave at room temperature for 10-12 hours. During this time, the dough will bubble and increase slightly in size.

Step 4

Step 4
Also soak the flax seeds in advance. Fill them with water at room temperature and leave on the table for 10-12 hours.

Step 5

Step 5
During this time, the seeds will swell and turn into a jelly-like mass.

Step 6

Step 6
After 12 hours from the start of cooking (when the dough has risen and the seeds have swelled), start kneading the dough. I will do this in a stand mixer, but you can use a hand mixer with a dough hook or knead the dough by hand. Pour the dough and flaxseed into a mixer bowl, pour both types of flour into it, and pour in water. Knead the dough at first speed. When the flour is completely hydrated, turn off the mixer and leave the dough to autolyse for 20 minutes.

Step 7

Step 7
Then add salt to the dough and continue kneading at second speed. Knead the dough for 15-20 minutes until smooth. It will begin to peel off from the walls. 10 minutes before the end of kneading, pour pumpkin and sunflower seeds into the bowl (leave a handful for sprinkling the top). Gather the finished dough into a ball.

Step 8

Step 8
Place it in a bowl lightly greased with vegetable oil. Cover with a towel or film and leave to ferment for 3.5-4 hours.

Step 9

Step 9
The fermentation time is arbitrary; it will depend on the activity of the starter. Focus on the type of dough — it will increase one and a half to two times. For convenience, you can place the dough in a glass bowl — then you will see that it will all be riddled with bubbles.

Step 10

Step 10
Place the risen dough on a table dusted with flour. Stretch it slightly into a layer. Form it into a ball, bringing the edges towards the center. Then turn the seam side down and roll it up, pulling the dough taut on top. Watch the video to make the process more clear. Cover the ball with film and leave for 15 minutes.

Step 11

Step 11
Use a bread proofing basket or bowl like mine. Line the bowl with a linen napkin. Place some seeds on the bottom. Dust a napkin with whole wheat flour.

Step 12

Step 12
Place the bread in a bowl, seam side up. Dust the dough with whole wheat flour. Cover the bowl with film and leave on the counter for 2-2.5 hours.

Step 13

Step 13
The time is again relative. It may take more, it will depend on the room temperature. The warmer it is, the faster the dough will rise. It will grow in size again. Check readiness by pressing — the fingerprint will smooth out after 5-10 seconds.

Step 14

Step 14
About half an hour before the end of proofing, turn on the oven to preheat. Make the temperature 250°C, or 280°C if possible. But not lower, otherwise the bread may not turn out. Place the baking sheet and the hood under which you will bake the bread in the oven to warm up. Ideally, it is better to bake the bread on a stone, but, failing that, a baking sheet will do. Instead of a cap, I take an old cauldron. Turn the workpiece over onto baking paper. Make a cut.

Step 15

Step 15
Transfer the bread on paper to the oven on a baking sheet, cover it with a cauldron. Bake the bread for 15 minutes at maximum temperature (250°-280°C) under the hood, then remove it. Reduce the temperature to 200°C and bake the bread for another 15-20 minutes. The exact time will depend on the features of your oven. Everything takes longer to bake for me; I kept the bread for another 25 minutes until golden brown. Remove the finished bread and place on a wire rack to cool. Read about oven operation at the end of the recipe.

Step 16

Step 16
Cut the bread when completely cooled or lukewarm. Please note that sourdough bread has a different taste and texture from yeast bread. Bon appetit!

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