Seeded sourdough…

Welcome to my seeded sourdough ๐Ÿ™‚

This loaf is full of seeds as well as being coated with seeds, and it tastes as good as it looks!

I followed my master recipe on my main site (link in the left hand side menu) and folded toasted pumpkin, sunflower and linseeds into the dough in the second set of pulls and folds. You can find videos of the process on my YouTube channel.

Shots from my video

The bowl below was the dough after its overnight prove, you can all of the bubbles in the dough plus the seeds…

I filled the dough with toasted seeds, but coated the outside with raw seeds so that they toasted as the loaf baked.

The dough ready in the banneton

It was a beautiful loaf to look at, and to eat!!

Have fun and add seeds if your choice ๐Ÿ™‚

17 thoughts on “Seeded sourdough…”

  1. Love love love seeded bread. Canโ€™t wait to get this one underway. Did you soak the linseeds or toast them straight from the packet? X also are they golden ones?

  2. Hi, sorry for the delay! I didn’t soak any of the seeds, and I used the dark brown linseeds xx

  3. I love your recipes and follow your master recipe for most of my sourdough loaves. When I did the seeded recipe though, all the seeds that were on top of the loaf fell off. Do you do anything to keep them stuck on?

  4. Hi, thank you, itโ€™s lovely to hear that you like my recipe ? I just roll my dough in the seeds Iโ€™m afraid, I donโ€™t do anything special to keep them on..

  5. this one will be my next one to try . thank you for all your time and education. you make the sourdough journey easy.

  6. I notice a few mention that the seeds fall off their loaves. An old bakers trick is this…have a pan or plate with a fairly damp tea towel in it. Take dough ball and roll it on the wet towel…then into a pan or bowl/basket of seeds/oats, etc. Since this master dough is a lower hydration…rolling the dough ball first on a wet towel…will help a lot. I learned this from a german baker in the 70’s…or rather she shaped and I rolled. LOL! It does take a bit of practice handling the dough ball…but this is a nice sturdy dough and fingermarks disappear. I often do this with my rye breads….and rye is sticky to ones hands but not so much for the seeds

  7. Any hints on scoring this? My first attempt at this is in the oven but it was hard to cut through. I guess next time Iโ€™ll do just one simple quick slash.
    No problem, though, with the nuts sticking. It looked gorgeous even just going in to the oven! Thanks for everything!

  8. I just score between the seeds as best I can.
    Enjoy it ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

  9. I did not read that proerly and addedthe seeds after autolyse yours said 2nd pull. I see its now not rising as quick as it.normally would. Hopefully it does. ๐Ÿ˜ฑ

  10. It will be fine, it really doesnโ€™t matter…youโ€™ve just added weight to the dough.

  11. Hello there , I have tried a couple of your recipes and love them . Itโ€™s so easy to follow using the master recipe.
    For the seeded sourdough, how much seeds do you recommend? ๐Ÿ™โค๏ธ

  12. Hi, thank you so much ๐Ÿ™๐Ÿป๐Ÿ™๐Ÿป
    I add 50-100g of seeds

  13. Going to give this a today. What % of seeds do you add, or rough weight of seeds. Don’t want to overdo it.

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