Two slices of seeded sandwich bread sit on a wooden cutting board with the remaining whole loaf to the left and a bread knife to the right.Seeded pan loaf with two slices cut and laying on a wooden cutting boardA tall stack of seeded sourdough bread slices on a wooden cutting board

Seeded Sourdough

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.

Prep

21 hours

Cook

45 minutes

Total

21 hours 45 minutes

Yield

2 loaves (9 x 4 x 4 inch pans)

Two slices of seeded sandwich bread sit on a wooden cutting board with the remaining whole loaf to the left and a bread knife to the right.Seeded pan loaf with two slices cut and laying on a wooden cutting boardA tall stack of seeded sourdough bread slices on a wooden cutting board

Ingredients

    Levain

  • 60g (½ cup) Bread flour
  • 25g (¼ cup) Whole spelt flour
  • 85g (¾ cup) Water
  • 40g (3 tbsp) Starter

    Autolyse

  • 630g (5 ¼ cups) Bread flour
  • 315g (3 cups) Whole spelt flour
  • 665g (3 cups) Water

    Final Dough

  • 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

Instructions

  1. Set up the proofer: Set 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 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.
  6. 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.
  7. 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.
  8. Cold proof: Place the loaves in the refrigerator overnight.
  9. 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.
Two slices of seeded sandwich bread sit on a wooden cutting board with the remaining whole loaf to the left and a bread knife to the right.Seeded pan loaf with two slices cut and laying on a wooden cutting boardA tall stack of seeded sourdough bread slices on a wooden cutting board