This sourdough seed bread is a delightful combination of flavors and textures that create a truly unique and satisfying experience for your taste buds. The addition of pumpkin seeds adds a nutty and slightly sweet flavor, while the sunflower seeds bring a subtle crunchiness to each bite. The sesame seeds contribute a rich, toasty flavor, and the poppy seeds provide a delicate crunch and a hint of sweetness.
Each seed not only enhances the taste of the bread but also adds a nutritional boost. Pumpkin seeds are a great source of protein, healthy fats, and fiber. Sunflower seeds are rich in vitamin E and magnesium, which are essential for overall health. Sesame seeds are packed with antioxidants and minerals like copper and manganese. Poppy seeds are known for their high content of calcium and iron.
When you bite into a slice of this sourdough seed bread, you'll experience a symphony of
flavors and textures that will leave you craving more. Whether enjoyed on its own, toasted with a pat of butter, or paired with your favorite toppings, this bread is sure to become a staple in your kitchen.
INGREDIENTS
375g water (room temperature)
100g sourdough starter
10g salt
20g poppyseed
20g sesame seeds
DIRECTIONS
In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and mix well for 5-10 minutes.
Cover dough with a wet bowl and let rest for 30 minutes.
Add all your seed and then give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
Let the dough rest for 4-12 hours. This will depend on the temperature of your dough.
Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly.
The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion. Bake for 30 minutes covered. Remove lid lower temp to 450 degree F and bake for another 10-15 minutes.
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy!!
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