No-Knead Multi-Seed Sourdough Bread
This sourdough bread is exceptional, super hearty…loaded with a variety of seeds which gives each bite a very complex and amazing texture, not to mention the flavor.
This sourdough bread recipe is mainly based on the one that I posted a few weeks ago…after baking so many sourdough breads I needed more challenges and decided to add seeds into the dough.
– What kind of seeds can I add to the sourdough bread?
You can pretty much add anything you like, I chose to add chia seeds, poppy seeds, black and white sesame seeds, hump seeds and sunflower seeds…I did add pepitas (pumpkin seeds) and flaxseeds in the addition of the previous mentioned.
– How this bread tastes?
Oh…it is hearty, chewy and nutty…every bite is loaded with lots of seeds.
– Are you ready to try this 5 seeds sourdough bread?
- 240 g mature sourdough starter (100% hydration)
- 410 g bread flour
- 90 g semolina flour (or use all bread flour)
- 300 g water
- 10 g salt
- 20 g poppy seeds
- 30 g chia seeds
- 40 g toasted sesame seed (black and white)
- 30 g hemp seeds
- 50 g raw sunflower seeds
- 100 g water
In a medium bowl whisk the bread flour and semolina flour (if using) with 300 g water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this process is called autolyze.
In the meantime, place the chia seeds, poppy seeds into a small bowl with 100 ml of water and let it sit for 2 to 3 hours until the dough is ready.
Add the sourdough starter and the seeds soaked in water to the dough and mix until the starter and seeds are completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.
Cover the dough and let it rest for 30 minutes.
Add the salt, hemp seeds and sesame seeds. Mix again using the stretch and fold method until all the salt and seeds are incorporated into the dough.
Rest for 30 minutes. Spray the counter with a little water and place the dough on it. Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.
Rest for another 30 minutes. Sprinkle the counter with a little amount of flour and place the dough on it. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.
Rest for 45 minutes, add the sunflower seeds and repeat the stretch and fold the dough to the center.
Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.
Rest for 45 minutes and repeat the fold and coil.
Rest for 45 minutes. Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.
Pre-shape the dough by stretching and folding to the center of the dough.
Flour well the banneton and place the dough seam up.
Place the dough in the refrigerator overnight, uncovered.
Next morning, pre-heat oven to 475oF with a tray of water.
In the meantime, boil more water.
Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven. Carefully add the boiling water to the tray. Close the oven door.
Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oC, bake for another 20 minutes.
Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.
– Looking for more bread recipe? Check these out…