Easy 123 Seeded Sourdough Bread

Easy 123 Seeded sourdough bread

This easy 123 seeded sourdough bread recipe is based on a basic 1-2-3 sourdough formula, which means 1 part starter, 2 parts water and 3 parts flour.  I find this mix easy to work with so it’s a good recipe to start out with.  Because making sourdough is a fairly lengthy process, I usually double up the quantities below and make 2 loaves, one plain loaf and one seeded one.  I then freeze them and take them out as and when needed.  It’s always fresh this way!

Most of the sourdoughs you see online are round.  I prefer the longer oval shape for my baking because most of the slices are a similar size and I just find that more practical to use.

Seeded sourdough

Easy 123 Seeded Sourdough Bread

A little bit of whole wheat flour and a mixture of seeds give this bread a lovely flavour.  The recipe instructions assume some basic knowledge of baking sourdough

Course Bread
Cuisine British
Keyword baking, bread, seeded, sourdough
Prep Time 10 minutes
Cook Time 30 minutes
Proving time 5 hours
Total Time 5 hours 40 minutes
Servings 1 Large loaf
Author elspeth


Dough mixture

  • 170 g starter at 100% hydration
  • 340 g water
  • 110 g wholewheat flour
  • 400 g strong white flour
  • 10 g salt

Seed mixture

  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tsp poppy seeds
  • 2 tsp sesame seeds
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds


  1. Mix together the starter and water 

  2. Add the flours to the water and mix together until just combined

  3. Cover and leave for one hour

  4. Add the salt and the seeds and knead briefly until an elastic dough is formed and the ingredients are well mixed

  5. Return to the mixing bowl, cover and leave to prove for 2.1/2 hours

  6. During this proving time, fold over the dough a couple of times in the bowl, to stretch out the gluten

  7. At the end of this first prove, remove from the bowl and shape the dough on a floured surface 

  8. Place seam side up in a well-floured banneton.  Cover loosely and leave to prove for a further 2 to 2.1/2 hours or until risen and springy to touch

  9. Place your baking stone in the oven about 30 minutes before baking time and preheat the fan oven to 240 degrees C.

  10. When ready to bake, add a baking tray full of water at the bottom of your oven to create steam

  11. Remove the stone from the oven and turn out the bread straight onto it and quickly score the bread as desired

  12. Return to the oven and bake at 240 degrees C for 10 minutes.

  13. Turn the heat down to 220 degrees C and cook for a further 15 - 20 minutes or until the base sounds hollow when tapped

  14. Cool down on a wire rack before eating