If you are looking for something super healthy, nutritious, full of fiber, then this five seed sourdough is for you.
Also this bread can be done in one day, which is a huge benefit. If you mix everything in the morning, you’ll have a ready loaf by the late lunch.
Small note: don’t expect big alveolis here. In this loaf we are only looking for flavor and nutrients.
- 25g sourdough starter
- 155g water
- 125g bread flour
- 25g rye chops
- 40g flaxseeds
- 35g sunflower seeds
- 25g oats
- 135g water(36%)
- 11g salt
- 250g bread flour(66.6%)
- 125g whole wheat flour(33.3%)
- 145g water (39%)
- 300g sourdough starter (80%)
- 270g All soaker(72%)
- Extra seeds or oats to cover the dough(optional)
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume).
- Learn how to make starter from scratch here.
- 10 pm cover seeds with water add salt, mix everything well, let seeds soak overnight.
- 7 am combine water, flour, all soaker and sourdough starter, mix well by hand or in your mixer until all flour will get hydrated. At this step gluten development not necessary, we will be building gluten with following folds. Cover the dough, let it rest for 30 minutes at 78-82F /26-28C.
- 7:30 am wet your hands and perform 1st stretch and fold.
- 8:15 am 2nd stretch and fold.
- 9 am 3rd stretch and fold.
- 9:45 am 4th stretch and fold. Cover the dough and let rest for 30 min.
Note: Performing stretches and folds helps with gluten development. Keep monitoring the dough, if you feel it proofing slowly, you can extend time in between stretches up to 45 minutes.
- After the final stretch let the dough proof for 30 minutes at 78-82F/ 26-28C. The dough has to become lighter and significantly increased in volume. We are looking for 50%-70% rise.
Shaping the loaf
- 10:15-10:30 am Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
- Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Optional: Spray it generously with water and roll it in the mixture of seeds, or just regular oats.
- Transfer the roll, seam side up, into a prepared proofing basket (loaf pan with kitchen towel).
- Cover it with plastic and return the dough to the 78F/26C environment for 30 min-1 hour for final proofing.
- Meanwhile start preheating your oven to 500 F, place a cast iron pan with the lid inside for 45 minutes – 1 hour.
- Flip the dough over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer the loaf on to the hot cast iron pan, cover with lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 minutes with lid on.
- Remove the lid, lower the temperature to 450F.
- Bake for 25 more minutes until golden brown.
19 thoughts on “Five Seed Sourdough ”
can you bake this bread next day, if I put in the refrigerator overnight?
Trying out this recipe now 🙂 Natasha,i just would like to clarify that there is no typo error in Starter ingredients proportion, should we use 125gr bread flour with 155gr water? I know mostly you do 1:1
Tnx in advance
This starter is more liquid then usual.
No cold retard needed? Same day bake?
Yes, can be baker the same day.
Can I know how huge is this loaf?
It’s not huge. Just regular size.
Hey Natalya. I wanted to know whether you put your starter recepie on the site or not?
Once I tried one and it smelled wierd that I had to throw it away. I really want to bake sourdough breads😍
This turned out wonderfully! Much quicker than my other sourdough and feels so nutritious but tastes like heaven.
Thank you for your kind feedback. I love this bread too 🙏
Here’s the link
Also I have full tutorial saved in highlighted stories on my Instagram
Wondering what would be a subsitute for Rye Chops – pumpkin seeds ?
You can use any other seeds.
Hi Natascha, my room has a temperature of about 20 degrees Celsius. Do I have to let it proof for longer, does it work at all at this temperature?
Yes, if the temperature is lower, fermentation will take longer.
I am so sorry, I meant to write Natalya!!
That bread looks delicious. Just curious, why such a high percentage of levain in this recipe?
Thank you. To make it faster.