Sourdough Multi Seed Bread Recipe from Scratch
Indulge in the rustic charm of sourdough multi seed bread, where each bite reveals a harmonious blend of tangy sourdough and wholesome whole wheat. Complemented by a delightful crunch from a medley of carefully selected seeds, leaving you yearning for one more slice.
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information.
This simple sourdough bread was an instant favorite from the first time I whipped it up! We use it for morning toast, garlic toast, and even sandwich bread. If you’re new to sourdough baking, no worries, this blog post shares everything from different baking vessel options to sourdough troubleshooting. You can also check out the Easiest No Knead Sourdough Bread Recipe (Great for Beginners!) to start with. Without further ado, let’s dive in!
Sourdough Multi Seed Bread Recipe Inspiration
This section is always my favorite to share with you all. Creating new recipes is one of my favorite things in the world! For this seeded sourdough whole wheat bread, I actually created it with an urgency to find a healthier hormone-friendly bread.
Working 12+ hours a day on a previous travel blogging business and traveling full-time for the last two years caused burnout. That turned into my body living off of stress hormones and my skin was showing it. So I dove deep into the online world trying to find the best ingredients to balance hormones: whole grains, flax seeds, chia seeds, and pumpkin seeds.
After my research, I went out to the kitchen and began creating. I wanted the delicious sourdough taste but with these healing grains and seeds. After a few test runs, this recipe was born and I haven’t stopped making it!
Sourdough Rising Tips and Troubleshooting
When baking with sourdough it’s an art form with a little science which is why I’m including this troubleshooting section. If you’re needing extra help don’t hesitate to comment below this blog or send me an email at molly@plumbranchhome.com.
- Dense dough = not enough moisture, add more water
- Dough not shaping = too much water, add more flour
- Dough not rising = sourdough starter may need to be fed sooner to using
- The crust didn’t form on the loaf = need a bread cloche or Dutch oven to bake in
- The bread loaf is super dense after baking = needs more or less time during 2nd rise before baking (use the thumb imprint method before baking to check)
Sourdough Bread Baking Vessel Options
When baking sourdough bread you can use an assortment of baking vessels. However, for that classic crust on your loaf, you’ll need a bread cloche or Dutch oven. If you don’t care about the crust, you can use a regular bread pan, breadmaker, or anything you have on hand. My favorite is a bread cloche because of the texture it gives my loaves!
Storing Instructions for Sourdough Bread
When you’ve finished cooling down your bread, it’s time to store it. My favorite way to keep bread fresh for an entire week is in a bread box. I have a bread box with tiny holes in the back that allows air circulation. I’ve found this is the best and longest-lasting way to keep your bread fresh. You can add a small jar of baking soda to your bread box as well to help regulate moisture. Another option is to store your bread in an airtight container on the counter or in the fridge.
My Sourdough Baking Kit (affiliate links)
Enjoy More PBH Homemade Recipes
- The Best Sourdough Starter Recipe for Beginners
- Easiest No Knead Sourdough Bread Recipe (Great for Beginners!)
- How To Make Jalapeno Cheddar Sourdough Discard Scones
Simple Seeded Sourdough Whole Wheat Bread
Equipment
- Mixing Bowl
- Spoon or Bread Whisk
- measuring cups and spoons
- proofing bowl optional
- bread lame optional
Ingredients
- 1 cup water
- 1/2 cup fed sourdough starter *see notes for help
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp salt
- 1/8 cup chia seeds
- 2 Tbsp ground flax seed
- 1/4 cup raw pumpkin seeds (crushed) *see notes
Instructions
- First, add the water and fed sourdough starter to a mixing bowl and mix until combined.
- Next, add in both types of flour to the wet ingredients and let sit for 5 minutes. This hydrates the flour.
- While you’re waiting for the flour to hydrate, add your raw pumpkin seeds into a blender or food processor. You’ll want to pulse the pumpkin seeds until crushed into small chunks.
- Then after the 5 minutes are up add salt, chia seeds, flax seeds, and crushed pumpkin seeds to the mixing bowl. Using a bread whisk or spoon mix until the dough comes together.
- Next, you’ll use your hands to gently knead any seeds left on the bottom of the bowl into the dough. If the dough seems dry add an additional 1/4-1/2 cup to the bowl and knead in with your hands.
- Stretch & Fold: Grab a corner of the dough stretch it up and fold it over. Do this 8-10 times around the dough then cover and let sit 30 minutes. Then repeat stretch and fold once again.
- Then add a lid or kitchen towel to the top of the bowl and let the dough rise 10-12 hours.
- After bulk ferment, uncover bread and turn it out on the counter. For a round loaf bring corners into the center of the dough and make a seam. For a regular loaf roll dough into a log.
- Place it into a rattan basket or greased loaf pan and let rise for 2 hours.
- Finally, preheat oven to 425 degrees and place dutch oven/bread cloche inside if using one.
- When the oven is preheated take the baking vessel out (if you’re using one), load the dough in it and bake covered for 30 minutes. Then bake for an additional 15-20 minutes uncovered until the crust is brown. If you’re using a loaf pan bake for 45 minutes and cover the top if it starts to burn.
- Let bread cool on a wire rack and enjoy!