Seed Sourdough Bread - 70% Seeds and 100% Authentic German Recipe

sourdough starter

🥗Healthier: rye starter

💰Cheaper: commercial yeast

Rye starter adds depth of flavor, while commercial yeast speeds up the process.

bread flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is widely available.

mixed seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats, while sunflower seeds are cost-effective.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides a unique flavor, while sugar is a budget-friendly option.

Soak mixed seeds in water for 12 hours.

Weigh the soaked seeds to get around 700 grams.

Calculate other ingredients based on the total mass of seeds.

Add 80% rye flour (560 grams), 95% water, 20% sourdough starter, and 2% salt into a large pot.

Stir the ingredients until combined; the mixture will be very wet.

Let the mixture rest for 10 hours to ferment.

After 10 hours, prepare a loaf pan with olive oil.

Pour the dough into the loaf pan, filling it about three-quarters full.

Proof the bread in the fridge for around 24 hours at 5-7°C or at room temperature for 2-3 hours depending on the temperature.

Preheat the oven to 230°C.

Bake the bread for 45-50 minutes, adding water to create steam during the first half of baking.

Remove the water source after half the baking time to allow for a nice crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens