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.

wheat dough in a proofing basket
source: Plum Branch Home

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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!

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

  • 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

If you love this recipe or any other PBH homemade creation, it would mean so much if you came back and gave it a 5-star review! I love hearing how much you’ve enjoyed these goodies!

whole wheat bread

Simple Seeded Sourdough Whole Wheat Bread

Indulge in the rustic charm of Simple Seeded Sourdough Whole Wheat 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.
Prep Time 5 minutes
Cook Time 50 minutes
1st & 2nd Rise Total 13 hours
Total Time 13 hours 55 minutes
Course Sourdough Breadmaking
Cuisine Baked Goods
Servings 1 loaf


  • Mixing Bowl
  • Spoon or Bread Whisk
  • measuring cups and spoons
  • proofing bowl optional
  • bread lame optional


  • 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


  • 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.

First Rise

  • Finally, you're going to add a lid or kitchen towel to the top of the bowl and let the dough rise overnight or for 12 hours. Place the bowl somewhere there is no draft such as in your microwave or oven (turned off).

Second Rise

  • After 12 hours or overnight, uncover your bread and turn it out on a floured surface. Then you'll do the stretch and fold technique in place of kneading. Grab a corner of the dough stretch it up and fold it over. Do this on each corner/side of the dough about 8-10 times to develop the gluten. Once your dough is shaped, place it into a rising bowl or a clean mixing bowl for the second rise. Let it rise for 1 hour.

Thum Print Testing

  • After the hour is up, do the thumb rise test. When you press your thumb into the dough gently, the imprint should bounce back quickly but not all the way. If this happens it's ready to bake. If it doesn't bounce back it needs another hour to rise.

Baking Time

  • Finally, place your baking vessel (bread pan, cloche, dutch oven) into the oven and preheat to 425 degrees. While the oven is preheating turn the dough out on a floured surface and lightly dust the top with flour. Using a knife or bread lame, score the top of the loaf (or make a shallow cut down the center). When the oven is preheated take the baking vessel out, 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.
  • Let the bread fully cool for an hour or two before slicing. Enjoy!


*If the bread dough feels dry, add another 1/2 cup of water and knead it in until combined
*A fed sourdough starter is one that has been fed with water and flour anywhere from 4-12 hours before using
*Always use ground flax seeds never whole. Our bodies don’t digest whole flax seeds very well which decreases the nutritional benefits
*It’s optional to crush the pumpkin seeds or leave them whole (I personally like them crushed in this recipe much better than whole)
Keyword healthy bread recipe, hearty multigrain bread, multigrain bread, multigrain bread recipe, sourdough whole wheat bread, whole wheat bread

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