This seeded sourdough recipe makes two loaves. Because it's baked in loaf pans, the crumb is slightly more closed than if shaped as a boule or batard— making it perfect for sandwiches or slathering with toppings, like this apple butter.
We used two types of flour for this recipe— bread flour to give strength to the dough, and whole spelt flour which provides a nutty, yet slightly sweet, flavor. For extra richness, toast your poppy, sesame, and sunflower seeds before adding them to your dough. This will also enhance the already enticing aroma of these sourdough loaves, and the seeds give a nice crunch to each bite.
21 hours 45 minutes
2 loaves (9 x 4 x 4 inch pans)
Brød & Taylor Equipment:
Folding Proofer & Slow Cooker
High Capacity Baking Scale
- 60g (½ cup) Bread flour
- 25g (¼ cup) Whole spelt flour
- 85g (¾ cup) Water
- 40g (3 tbsp) Starter (100% hydration)
- 630g (5 ¼ cups) Bread flour
- 315g (3 cups) Whole spelt flour
- 665g (3 cups) Water
- 55g (¼ cup) Water
- 190g (1 cup) Levain
- 24g (3 tbsp + 1 tsp) Kosher salt
- 75g (½ cup) Sesame seeds, toasted
- 55g (⅓ cup) Sunflower seeds, toasted
- 32g (¼ cup) Poppy seeds, toasted
- Set up the proofer: Set the Sourdough Home or Proofer to 79°F (26°C).
- Make the levain: In a bowl or jar, mix the levain ingredients until thoroughly combined. Place in the proofer for 4 to 5 hours. The levain will be ready when it has noticeably increased in volume, is full of bubbles, and has a faint sour aroma.
- Autolyse: Mix the autolyse ingredients just until combined. No dry flour should remain and the dough will look shaggy. Cover and rest for 1 hour.
- Mix the final dough: Add the remaining water (55g), salt, and levain. Mix the ingredients together by hand until well incorporated. Turn the dough out onto the counter and slap and fold for 5 minutes. Place the dough into a clean bowl.
- Bulk ferment: Bulk fermentation will take 4 to 5 hours total. During the first 2 hours of bulk fermentation, folds will be performed and seeds will be added. If not already on, turn the Proofer to 79°F (26°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray. Place the bowl in the Proofer. After the first 30 minutes of proofing, remove the bowl from the proofer and perform the first set of stretch and folds. To perform a set of stretch and folds: With the dough still inside the bowl, pick up one edge of the dough, stretch it as far as it will go, and then fold it into the center. Turn the bowl 90 degrees and repeat the stretch and fold motion. Repeat the this motion 2 more times, until you have gone around the circumference of the bowl. Place the bowl back into the proofer for 30 minutes. Remove the bowl from the proofer and laminate in the seeds. To laminate in the seeds: Lightly dampen a countertop to prevent the dough from sticking and turn the dough out onto the counter. Gently pick up one side of the dough, slide your hands underneath, and gently stretch the dough toward you. Repeat this process on all sides to achieve a large thin rectangular shape. Sprinkle about ¾ of the toasted seeds over the surface of the dough. Take one side of the dough and fold it in toward the center. Then repeat on the opposite side. You will now have a long skinny rectangular shape. Sprinkle the remaining ¼ of the seeds on the surface of the dough and then roll up the dough to create a round shape. Place the dough back into the proofer to rest for 30 minutes. Perform two more sets of folds at 30-minute intervals. Let the dough rest for the remainder of the bulk fermentation time.
- Divide & preshape: Turn the dough out onto the counter, divide it into two pieces (each piece should weigh 1000g), and shape each into a loose round. Let the rounds rest for 20-30 minutes.
- Shape: Grease two 9 x 4 x 4” loaf pans. Lightly flour the top of the rounds, and then flip over so the floured side is on the counter. To shape the dough into a loaf, grab the left side of the dough and fold it toward the center. Repeat with the right side. Next, starting at the top, roll the dough down toward the bottom. Roll the top side of the loaf in seeds (mist with water first to help seeds stick) and then place it in the pan. Cover and leave out on the counter for 1 hour.
- Cold proof: Place the loaves in the refrigerator overnight.
- Bake: The next day, preheat the oven to 425°F (218°C). Bake the loaves (using steam if possible) for 35 to 45 minutes. Remove loaves from the pans and leave on a rack to cool.
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Recipe looks great but the cups vs. grams don’t match up. For example in the Autolyse: 3 cups of water (8 oz. × 3) is 680 g not 665g as listed. I’m afraid I’ll fail at this recipe if I try using your gram measurements :(
Gloria – This recipe was developed in gram weight and then converted to volume measurements. The volume measurements are the closest approximation we could get to the original gram weight. We include the volume measurements because we realize not everyone has a scale, but we recommend using grams for the greatest accuracy. That being said, the recipe will still work give or take 15g of water.
Where can we get starter- or make it?
Can you substitute the spelt flour for some other kind of whole-grain?
Aimee – You can make it yourself from scratch following our instructions here https://brodandtaylor.com/blogs/recipes/sourdough-starter-from-creation-to-maintenance. If you’d rather not make it, there are many places online to purchase starter. Another option is if you have a local bakery that makes sourdough bread they may be willing to give you some starter.
Story Sandra- We have not tested that ourselves. We suspect it will work quite with something like whole wheat. Let us know if you try it.
Do u let it rise after the cold proof? What am I looking for when it is ready to be baked?
Pat – The overnight cold proof is the second proof (although much slower because of the lower temperature), and you should be able to bake straight from the fridge without any additional rising time. When ready to bake, the loaves should have increased in size so they are about an inch or so below the lip of the pan. If you don’t notice an increase in volume, you can put the pans in the Proofer set to 79°F for about an hour or so. You can also skip the cold overnight proof altogether if desired. After shaping place the pans in the Proofer set to 79°F and let rise for about 2.5 hours and then bake.
Curious why the writer would use slap and folds and then stretch and folds to ultimately laminate? Generally the 2 folds are used to introduce air (as well as build strength) into the dough for a rustic loaf. Laminating will remove all the built up air and make a sandwich style crumb. Just a normal kneading of the dough before fermenting whether by hand or a mixer with a paddle would simplify the recipe and give the same result.
Dennis – The slap and folds are to build some initial strength, as are the subsequent stretch and folds. You can certainly mix with a mixer if you’d prefer and forgo the slap & folds. Because this recipe is baked in a pan loaf, it does have a slightly more closed crumb than if it were baked free form. We found that lamination was the easiest way to evenly incorporate the seeds. You can use your own preferred method. Lamination can degas, which is why it is performed in the first half of bulk, but it can also be a great way to incorporate inclusions and further strengthen gluten if needed.
This seeded sourdough bread is delicious. So tasty that it is just as good plain with nothing on it. Great for sandwiches or with butter or fruit preserves.
Diane – Thank you! We are delighted to hear you like it as much as we do :)