Name: Rustic Seeded Loaf
Prep time: 28 h
Cook time: 1 h
Total time: 28 h
Yield: 10 servings (approx. 860g baked)
Cuisine: Sourdough
Ingredients: 100 g Sourdough Starter; 350 g Bread Flour; 50 g Rye Flour; 50 g Spelt Flour; 100 g Mixed Seeds; 350 g Water; 10 g Salt

Back

Rustic Seeded Loaf

A nutrient-rich sourdough packed with toasted sunflower and pumpkin seeds.

Prep Time

28h

Active Time

Flours

Sourdough Math

YieldPortion: 1x

Starter Amount

Adjust the starter amount to scale the recipe.

Ingredients

Sourdough Starter

100g

Bread Flour

350g

Rye Flour

50g

Spelt Flour

50g

Mixed Seeds

100g

Water

350g

Salt

10g

Estimated Baked Weight

Actual weight depends on oven time and temperature.

~860g

Required Tools

Banneton

Dutch Oven

Fermentolyse

Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.

Learn More →

Steps

Toast the seeds and soak them in water.

Mix starter and water, then add flours.

Incorporate soaked seeds during the second fold.

Proceed with standard bulk fermentation.

Cold retard for better flavor development.

Score and bake covered for 45 minutes, then uncovered for 15 minutes at 230°C.

Troubleshooting

The Science Behind This Bake

Master the techniques in our Sourdough Lab

Shaping Sourdough: How Surface Tension Saves Your Loaf Cold Retard: Why Your Best Loaves Sleep in the Fridge Scoring and Baking: How a Knife and Steam Build the Ear