Super Seeds Multi-Grain Sourdough Bread

Super Seeds Multi-Grain Sourdough Bread

vegan ~ plant-based ~ dairy-free ~ egg-free

Makes: 1 Loaf
Bake Time: 45 minutes
Difficulty: Easy/ Intermediate
Author/Credit: Jessica Williams/Vegan Rescue

Super Seeds Multi-Grain Sourdough Bread! My cousin recently put up some social media posts with sourdough bread that she had made. I then learned that she had this amazing sourdough starter. She has been using it to make breads, bagels, focaccia, etc. I connected with her after seeing her post. So, we arranged a swap, my cupcakes for some of her liquid gold (her sourdough starter), lol. After this, I immediately got some additional tools needed to get myself started with sourdough bread making. I already had some of the supplies. However, I needed some extra tools, such as a scraper, Banneton (proofing bowls), and a bench knife. I’ve been hooked since. Who knew that making sourdough bread would be so simple once you got started.

If you are new to sourdough bread making, I do suggest researching the process and exploring some sourdough starter recipes. This recipe uses already prepared starter. So, I marked this recipe as intermediate because of the additional steps that would be involved… if you need to start from scratch.

My mother recently gave us this package of a Super Seed mix (pictured). And I’ve been using it for so many recipes. This Super Seed mix would actually be perfect in my Healthy Breakfast Muffins recipe. The seed mix includes: Pumpkin seeds, Sunflower seeds, Flax seeds, Chia seeds, and Hemp seeds. If you cannot find this mix, this recipe would be great using a combination of the seeds listed. I incorporated the Super Seed mix during the stretch and fold process of sourdough making. For the multi-grain, I used both bread flour and whole wheat flour in this recipe. This Super Seeds Multi-Grain Sourdough Bread is perfect for morning toast with vegan butter or jam. And makes amazing sandwich bread. I could not be more pleased with this recipe. Enjoy!

As a note, much like my last recipe, my Easy Slow Cooker Baked Beans. The listed time feels lengthy, but here is another recipe where the steps are minimal and doesn’t need babysitting.

Ingredients:

400g Bread Flour

100g Whole Wheat Flour

13g Course Kosher Salt

330g Water (room temperature)

125g Sourdough Starter (active)

1/2 Cup Super-Seeds mix

(or you can combine 1/4 Cup of Pumpkin Seeds; 1/4 Cup of Sunflower Seeds, plus 2 Tbsp of Flax Seeds, Chia, and/or Hemp Seeds)

Super Seeds Mix

Here are pictures of the sourdough starter and some plain sourdough bread.

Directions:

-Place a large bowl on a scale to weigh out your ingredients.

-Add the bread flour, whole wheat flour, and salt. Whisk together to combine.

-Next, add the water and sourdough starter. Stir together to incorporate using a spatula. Then, finish combining the flour using your hands. The dough should be sticky. Scrap down the sides of the bowl.

-Cover the bowl with a clean towel and allow the dough to rest for about 4 hours total.

-During this four-hour period, after each hour stretch and fold the dough with wet hands. This step is exactly how it sounds, pull up one side of the dough stretching it upwards, then fold it over across itself. Rotate the bowl and continue doing the stretch and fold technique about four times around.

(Note: This dough should rest for about 4 hours total, and I complete the stretch and fold step about three or four times in between the resting.)

-During the last stretch and fold, add in the Seed Mix. Stretch and fold to incorporate the seeds.

-After the four hours have passed, lightly flour your worksurface with additional bread flour.

-Turn out the dough onto the floured surface. Grab the sides of the dough, and pull to stretch out while folding over the dough onto itself. Rotate and complete this step again. The goal is to create a ball. Cover and allow the dough to rest again for about 20 minutes.

-Next, place the dough ball into a Banneton basket. The bowl should be floured. (I used the same bread flour for the bowl). Cover and refrigerate overnight, or up until you are ready to bake the next day.

-When you are ready to bake, pre-heat the oven to 450 degrees F.

-Remove the bread dough from the refrigerator. Turn out the dough from the Banneton basket onto a piece of parchment paper.

-Score the dough using a lame or sourdough knife blade. Then, place the bread dough including the parchment paper into a Dutch oven.

-Cover and bake the Super Seeds Multi-Grain Sourdough Bread in the oven for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes until golden brown.

-Enjoy!