Lately I have been loving this rustic super seed sourdough bread. The combination of mixed seeds, honey, and a sesame crust, truly makes it a bread of substance and depth. It has a rich flavour and mixed texture that compliments whatever you may serve it with. The flour I have used in this recipe is 100% stone milled organic red wheat from 1847 Stone Milling. I love the nutty, earthy flavor of this hard red wheat, because it creates a bread that is so rich and complex.
What Does This Rustic Super Seed Sourdough Bread Go Great With?
- Cheese and honey
- Toasted with butter and jam
- Cream cheese and capers
- Olives, humus, and salad.
- As a grilled cheese sandwich.
If your looking for an added twist on your standard grilled cheese try mixing in this spicy rosemary and fennel sauerkraut.
Mixing Seeded Sourdough Bread
Some Key Points
This is a higher hydration dough, but is surprisingly easy to handle with this organic stone milled flour. Actual water added is 78% but the water from the soaked seeds brings it up to around 82-84 %. This is largely because the chia seeds hold so much liquid.
For this recipe I absolutely recommend you allow for an autolyse followed by one stretch and fold to add the seeds and salt, and a series of 3 coil folds at 30 minute intervals to strengthen the dough. A coil fold is much like a stretch and fold but inverted. I have recently fallen in love with this technique as I feel it gives the bread far greater gluten development, and oven spring. Some videos are coming soon on how to do these techniques, so stay tuned. But until then you can check out this video from The Bread Code.
Mixing The Dough
Mix sourdough starter and warm water, stir to combine with dough whisk, add flour and mix until a shaggy, lumpy dough. let rest for 30-45 minutes to autolyse. As your dough is resting, soak the super seeds in warm water.
After autolyse add salt and strained super seeds, a fair bit of water will remain in seeds, especially if using chia seeds, this is ok, don’t worry.
With the salt and super seeds now added perform a stretch and fold by lifting the dough up, from the top of the bowl, and fold it to the center, rotate the bowl and repeat three more times. Allow the dough 30 minutes to rest and follow with a series of three coil folds at 30 minute intervals. Refer to the link above for proper technique.
Place dough on lightly floured surface, be sure not to over flour as the dough needs tension to hold its shape. Loosely shape ball and let it rest for 30 minutes. Final shaping, when shaping gently pull ends to form a rectangle. Fold top down, bottom up, then ends in, flip over, and slowly work in circular motions with your bench scraper and base of your hand. Once enough tension is built lightly flour boule, sprinkle rice flour and sesame seeds in proofing basket or towel lined bowl. Cold proof in fridge for overnight.
Do You Have a Sourdough Starter?
Like all the recipes featured on Bubbling Starter, this bread is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter, or you can also purchase a sourdough starter here.
Rustic Sesame and Super Seed Sourdough, Made With Red Wheat
This rustic super seed sourdough bread is truly a bread of substance with its rich flavor and mixed textures.
12
servings40
minutesIngredients
500 g hard red wheat bread flour
390 g water
75 g starter
40 g honey
40 g super seed blend
8 g salt
Sesame seeds for proofing
Directions
- MIXING- Measure flour into a bowl, set aside.
- Measure active starter into a large bowl, add 390 g warm water, honey, stir to combine.
- Slowly pour in flour mixing with a dough whisk or if you don’t have one a fork will do. Mix until well combined. The dough will be fairly wet and a little lumpy, this will smooth out and strengthen with a few stretch and folds or coil folds, allow to rest for a 30-45 minute autolyse.
- After an autolyse, add salt and strained super seeds, a fair bit of water will remain in seeds, especially if using chia seeds, this is ok, don’t worry. With the salt and super seeds now added perform a stretch and fold by lifting the dough up, from the top of the bowl, and fold it to the center, rotate the bowl and repeat three more times. Allow the dough 30 minutes to rest and follow with a series of three coil folds at 30 minute intervals. Refer to the link above for proper technique.
- 6-12-hour bulk fermentation, ambient temperature plays a huge factor on time here, warmer temperatures will speed up fermentation. This can be good or bad, an over proofed dough is a common cause of a less than lofty loaf. I always use my fridge for overnight bulk ferment or final proof as needed.
- SHAPING- Place dough on lightly floured surface, be sure not to over flour as the dough needs tension to hold its shape. Loosely shape ball and let it rest for 30 minutes. Final shaping, when shaping gently pull ends to form a rectangle. Fold top down, bottom up, then ends in, flip over, and slowly work in circular motions with your bench scraper and base of your hand. Once enough tension is built lightly flour boule, sprinkle rice flour and sesame seeds in proofing basket or towel lined bowl. Cold proof in fridge for overnight.
- BAKING- The next morning preheat oven with Dutch oven inside to 500. Remove dough from fridge, flip onto parchment paper by placing parchment over bowl or basket, place your palm on top of the parchment flip the bowl, slowly place parchment and dough, on counter, lift basket. Now score the bread using your bread lame or very sharp knife you want to slice at least 1/2” deep. Remove Dutch oven, be careful it will be very hot. Using parchment as handles lift boule into ditch oven, smooth folds in paper, place in over and immediately lower temp to 450 bake for 20 minutes covered. Remove from oven, if you find your bread gets too brown on the bottom you can place Cookie sheet under Dutch oven, remove lid and drop temperature to 425, and continue to bake for 20-30 minutes. You will know it is done when digital thermometer reads 200 degrees when inserted.
Notes
- I find that a 12-14-hour final cold proof makes for a beautifully opened crumb, and thin crispy outer crust.
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