⏳ Yield & Time

Yield: 1 servings

Preparation Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

🍽 Ingredients

• 100g Active sourdough starter
• 150ml Warm water
• 100g Whole wheat flour
• 300g Bread flour
• 10g Salt
• 30g Sunflower seeds
• 30g Pumpkin seeds
• 20g Flax seeds

📖 Instructions

1. First things first, let's get that sourdough starter going! (If you don't already have one, you might wanna check out my previous post on how to make your own. It's easier than you think!) Make sure it's nice and bubbly – that's a sign of happy, active yeast.
2. In a large mixing bowl, combine your activated sourdough starter with the warm water. Give it a gentle whisk to ensure they're all buddies now.
3. Next, add in the whole wheat flour and mix using a wooden spoon or your hands until it's just combined. Don't overwork it at this stage.
4. Now we're adding the rest of the flour – gradually and gently folding it into the mixture until a shaggy dough forms. This takes some patience, my friend, trust the process.
5. Flour your work surface lightly and turn the dough out onto it. Using a bench scraper (or a butter knife if you don't have one), start gently folding and stretching the dough for 5-7 minutes. It should become more elastic and less sticky as you go.
6. Add in those lovely seeds. Give it a quick mix to evenly distribute them throughout the dough.
7. Lightly oil your bowl and place the dough back inside. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 6-8 hours, or until almost doubled in size. Patience is still key, don't rush this step!
8. Once the dough has risen, gently turn it out onto a lightly floured surface. Shape it into a round loaf or an oblong one – totally your choice here. Have fun with it!
9. Line your baking sheet with parchment paper. (This makes for easy removal later.) Place the shaped dough onto the parchment paper.
10. Preheat your oven to 450°F (232°C). Let the dough rest for another 30 minutes while the oven warms up. It's like a little pre-bake nap for the dough.
11. Before placing your bread in the oven, spritz it generously with water using a spray bottle. This will help develop a crispy crust.
12. Bake for 30-35 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top is browning too quickly, use foil to tent it.
13. Once done, carefully remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Resist the urge to cut into it while it's hot; It’s hard, I know!
14. Enjoy your homemade sourdough seeded bread! It's incredible with some good butter, a hearty soup, or simply on its own. You are a bread-baking champion now!

📝 Notes

• Always make sure that your starter is active.
• You can adjust the amount of seeds based on your preference.
• Consider using a stand mixer if kneading by hand gets tiring.
• Don't be afraid to experiment with different types of seeds!