Seeded Multigrain Loaf
MediumA hearty, nutritious bread packed with seeds and whole grains. The perfect loaf for toast, sandwiches, or simply slathered with butter.
26 hours
50 minutes
1 loaf (about 1kg)
Medium
Ingredients
Scaled yield:
- bread flour350g
- whole wheat flour100g
- rye flour50g
- water370ml
- active sourdough starter100g
- salt12g
- honey30g
- sunflower seeds40g
- pumpkin seeds30g
- flax seeds25g
- sesame seeds25g
- rolled oats30g
- Extra seeds and oats for coating0
Steps
Soak the Seeds and Oats
Combine sunflower seeds, pumpkin seeds, flax seeds, sesame seeds, and rolled oats in a bowl. Cover with 80ml hot water. Let soak while you prepare the dough.
Mix Flours and Autolyse
Combine bread flour, whole wheat flour, rye flour, and 290ml water. Mix until no dry flour remains. Cover and rest.
Add Starter, Salt, and Honey
Add starter and squish into the dough. Dissolve salt in remaining water, add honey, and incorporate into dough. Mix thoroughly.
Add Soaked Seeds
Drain any excess water from seeds. Fold seeds and oats into the dough, distributing evenly. The dough will be rustic and textured.
Bulk Fermentation
Perform stretch and folds every 45 minutes for the first 3 hours (4 sets). The dough will be heavier than a plain loaf but should still become smooth and increase 50% in volume.
Pre-shape
Turn dough onto lightly floured surface. Gently shape into a round. Rest uncovered for 25 minutes.
Bench Rest
Allow the dough to relax. It won't spread as much as lighter doughs due to the seeds.
Final Shape
Shape into a batard (oval) or boule (round). Create surface tension by tucking and rolling. Wet the top of the loaf lightly.
Coat with Seeds
Spread extra seeds and oats on a plate. Roll the wet top of the loaf in the mixture, pressing gently. Place seam-side up in a floured banneton.
Cold Proof
Cover tightly and refrigerate overnight. The cold proof helps seeds hydrate further and develops deep, complex flavors.
Preheat Oven
Place Dutch oven inside. Preheat to 245°C for at least 45 minutes.
Score and Bake Covered
Turn loaf onto parchment (seed side up). Score with a single long slash or leaf pattern. Place in Dutch oven, cover, and bake.
Bake Uncovered
Remove lid. Reduce temperature to 220°C. Bake until deep brown. The seeds should be toasted and fragrant.
Cool Completely
This dense loaf needs extra cooling time. Wait at least 90 minutes before slicing for the best texture.
Tips & Notes
- 1Toast seeds briefly for extra flavor before soaking
- 2Substitute any seeds you prefer—chia, poppy, hemp all work well
- 3This loaf stays fresh longer than plain bread due to the seeds
- 4Excellent for avocado toast or hearty sandwiches
- 5Slice thin for best texture