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How to Make Sourdough Seeded Bread Loaf at Home – Healthy, Crunchy & Gut-Friendly

If you’ve ever dreamed of pulling a crusty, golden, artisan-style sourdough loaf from your own oven, this is your sign to start. Our sourdough seeded bread loaf recipe is beginner-friendly, rich in flavor, and loaded with nutrition. Combining the time-honored method of natural fermentation with the nutritional punch of mixed seeds, this bread is the perfect blend of taste and wellness.

Why Is Sourdough Seeded Bread So Famous?

Sourdough isn’t just a bread; it’s a movement. It gained explosive popularity during the pandemic and continues to be a baking favorite, especially in countries like the United States, Germany, and Australia. The appeal? A long fermentation process that promotes gut health, a crunchy crust, and a tangy flavor that no commercial yeast can match.

When you add seeds like flax, sunflower, and sesame, you boost the fiber, protein, and healthy fats, making each slice a nutritious delight.

Related Read: Healthline – Benefits of Sourdough

Ingredients (For 1 Small Artisan Loaf)

50g Active sourdough starter (1/4 cup)
150g Bread flour (1 1/4 cup)
50g Whole wheat flour (1/3 cup)
130ml Filtered lukewarm water
4g Salt (3/4 tsp)
2 tbsp Mixed seeds (pumpkin, sunflower, sesame, flax)
1 tsp Olive oil (optional)

Step-by-Step Recipe

🔹 Step 1: Prepare the Dough

In a large bowl, combine the sourdough starter, bread flour, whole wheat flour, and lukewarm water. Mix until a rough, shaggy dough forms. Cover and let it rest for 30 minutes (this is called autolyse).

🔹 Step 2: Add Salt & Seeds

Sprinkle in the salt and seeds. Gently knead the dough for 5-6 minutes. Alternatively, use the stretch-and-fold technique every 30 minutes for 2 hours to develop gluten.

🔹 Step 3: Bulk Fermentation

Cover and let the dough rise at room temperature (22-24°C) for 4-5 hours. The dough should roughly double in size.

🔹 Step 4: Shaping

Transfer the dough onto a lightly floured surface. Shape into a round or oval loaf and place in a floured banneton or bowl lined with a towel.

🔹 Step 5: Cold Fermentation

Cover and refrigerate overnight (8–12 hours). This step enhances the bread’s flavor and texture.

🔹 Step 6: Baking

Preheat your oven to 230°C (450°F) with a Dutch oven inside. Turn out the dough on parchment, score the top with a blade, and place it into the hot Dutch oven.

Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until golden and crisp.

🔹 Step 7: Cool & Enjoy

Cool the bread on a wire rack for at least 1 hour before slicing.

Health Benefits of Sourdough Seeded Bread

Gut Health: Natural fermentation breaks down gluten and phytic acid, making nutrients more bioavailable.
High in Fiber: Seeds and whole wheat add digestive-friendly fiber.
Good Fats & Protein: Seeds like flax and sunflower offer omega-3s and plant-based protein.
Lower Glycemic Index: Sourdough is digested slower, reducing blood sugar spikes.

Explore More: NutritionData – Bread Breakdown