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.
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
Ingredients
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
Instructions
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Mix together the starter and water
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Add the flours to the water and mix together until just combined
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Cover and leave for one hour
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Add the salt and the seeds and knead briefly until an elastic dough is formed and the ingredients are well mixed
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Return to the mixing bowl, cover and leave to prove for 2.1/2 hours
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During this proving time, fold over the dough a couple of times in the bowl, to stretch out the gluten
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At the end of this first prove, remove from the bowl and shape the dough on a floured surface
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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
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Place your baking stone in the oven about 30 minutes before baking time and preheat the fan oven to 240 degrees C.
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When ready to bake, add a baking tray full of water at the bottom of your oven to create steam
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Remove the stone from the oven and turn out the bread straight onto it and quickly score the bread as desired
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Return to the oven and bake at 240 degrees C for 10 minutes.
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Turn the heat down to 220 degrees C and cook for a further 15 - 20 minutes or until the base sounds hollow when tapped
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Cool down on a wire rack before eating