Article Summary
Multi-seed sourdough with a blend of whole grains and seeds. Covers soaker technique for softer seeds, hydration adjustments, and achieving a lighter whole grain loaf.
8 minute read
•Recipe
Hearty Seeded Multigrain Sourdough
This nutrient-dense loaf is packed with seeds and whole grains but still manages to be light and delicious. The key is the overnight soaker.
Ingredients
Seed Soaker (Night Before)
- 50g sunflower seeds
- 50g pumpkin seeds
- 30g flax seeds
- 30g sesame seeds
- 150g boiling water
Dough
- 100g active sourdough starter
- 300g bread flour
- 100g whole wheat flour
- 250g water
- 10g salt
- Soaker (drained)
Method
Night Before
- Combine seeds with boiling water
- Cover and soak overnight
Bake Day
- Drain soaker, reserve liquid
- Mix flours, water, and starter
- Rest 30 minutes
- Add salt and drained soaker
- Bulk ferment 5-6 hours with folds
- Shape and proof overnight
- Bake at 450°F, 25 min covered, 25 min uncovered
Tips
- Toast seeds lightly for extra flavor
- Reserved soaker liquid can replace some dough water
- Press extra seeds on top before baking
- Allow full cooling—this bread slices better cold
Topics Covered
recipemultigrainseedshealthy
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Lisa Park
AuthorSourdough Expert & Artisan Baker
Passionate about the art and science of sourdough baking. Sharing knowledge to help home bakers create beautiful, delicious bread.
Published May 10, 2024
