- Step 1: Prepare the Dough (Morning)
- In a large bowl, mix sourdough starter, both flours, and water.
- Stir until a shaggy dough forms. Rest for 30 minutes (autolyse process).
- Step 2: Add Salt & Seeds
- Sprinkle salt and seeds over the dough.
- Knead gently for 5-6 minutes or use the stretch-and-fold method every 30 minutes for 2 hours.
- Step 3: Bulk Fermentation
- Cover and let it rise at room temperature (22–24°C) for 4-5 hours. Dough should double in size.
- Step 4: Shape the Loaf
- Lightly flour your surface, shape the dough into a round or oval loaf.
- Place in a floured banneton or bowl lined with a towel.
- Step 5: Cold Ferment (Retard)
- Cover and refrigerate overnight (8–12 hours) for enhanced flavor.
- Step 6: Bake the Bread
- Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Turn out the dough on parchment paper, score the top with a blade.
- Transfer to the hot Dutch oven, cover and bake for 20 minutes.
- Uncover and bake for another 20-25 minutes for golden crust.
- Step 7: Cool and Slice
- Remove and cool completely on a wire rack before slicing.
- Calories:410 Kcal
- Protein:12 g
- Carbs:65 g
- Fats:9 g
- Fibers:7 g
Learn how to make an artisan-style sourdough seeded bread loaf at home with a crunchy crust and nutrient-dense seeds. This gut-friendly, high-fiber bread is packed with protein and perfect for clean eating, vegan diets, and sustainable baking lovers. Ideal for beginners!
Why This Is So Famous and In Which Country
Sourdough bread has ancient roots, but its modern revival has made it a global trend — especially in countries like the United States, Germany, and Australia, where artisan baking and gut health are prioritized. Its natural fermentation supports digestion, and when combined with seeds like flax, sesame, and sunflower, it becomes a power-packed source of fiber and plant-based protein. Loved for its crunchy crust, soft interior, and health benefits, it’s a hit among foodies, nutritionists, and bakers worldwide.
