Name: Whole Wheat Seeded Sourdough Bread
Prep time: 24 h
Cook time: 50 min
Total time: 24 h 50 min
Yield: 12
Cuisine: European
Ingredients: For the Starter25g starter, from the fridge; 50g all-purpose flour (550); 50g water (24-27°C/76-80°F); For the Seed Mixture50g pumpkin seeds; 50g sunflower seeds; 25g sesame seeds; 15g hemp hearts; 15g flaxseed meal; For the Levain50g active starter; 25g all-purpose flour (550); 25g water (30°C/86°F); For the Dough415g water (30°C/86°F); 300g all-purpose flour (550); 200g whole wheat flour; 100g levain; 10g salt

If you’re looking for a bread that’s packed with both flavor and nutrition, this Whole Wheat Seeded Sourdough Bread is the perfect choice. Combining the hearty goodness of whole wheat with a blend of toasted seeds, this loaf offers a delightful mix of chewy texture, nutty richness, and a subtle sourdough tang. The high hydration dough ensures a moist crumb, while the long fermentation process brings out deep, complex flavors.

Sourdough baking is an ancient tradition, and when paired with whole wheat and seeds, it takes on a whole new level of wholesome deliciousness. The addition of seeds like pumpkin, sunflower, sesame, hemp, and flax not only enhances the flavor but also adds a boost of nutrients and healthy fats.

Whether you’re a seasoned sourdough baker or just starting out, this recipe will guide you through the steps to create a loaf that’s not only beautiful to look at but also deeply satisfying to eat. Perfect for toasting, sandwiches, or enjoying on its own, this bread is a wonderful addition to any meal. Ready to get started? Let’s dive into the recipe.

Tools & Equipment

Banneton
Bench scraper
Digital thermometer
Dutch oven
Glass Jar
Kitchen towel or plastic wrap
Large bowl with lid
Paper towel
Parchment paper
Quarter baking sheet
Silicone spatula
Scoring knife or razor blade
Wire rack

Recipe Tips

Sourdough Starter: You will need an active starter for this recipe. I took my sourdough starter out of the fridge the night before, fed it and let it sit at room temperature overnight so it had plenty of time to double in size.

Bulk Fermentation: A well developed dough will pull away from the sides of the bowl when you turn it and you should see air bubbles. Whole wheat flour ferments faster than white flour because it has more nutrients for the yeast. Keep an eye on your bulk fermentation time, the dough should increase in size by about 30-40%. If your kitchen is warm, fermentation may happen quicker, so adjust timing as necessary.

Stretch-and-Fold Technique: Instead of kneading, use the stretch-and-fold method to build strength in the dough without overworking it. Every 30 minutes, stretch one side of the dough and fold it over the center, rotating the dough after each fold. Perform this 3 times during bulk fermentation. This will help improve the dough’s elasticity and create a better crumb structure, especially with the added seeds.

Incorporate Seeds Gently: When adding the toasted seeds to the dough, do it during the last stretch-and-fold session. Gently fold them in to avoid tearing the gluten structure.

Score Deeply for Better Oven Spring: When scoring the bread before baking, make sure your cuts are deep enough to allow for good oven spring. Scoring helps control how the bread expands during baking, preventing it from bursting unevenly.

Ingredients for Whole Wheat Seeded Sourdough Bread

The Seeds

Pumpkin Seeds add a crunchy texture to the bread’s crumb and crust. Their slightly sweet, nutty flavor enhances the overall taste profile. High in magnesium, zinc, and healthy fats, they contribute to the bread’s nutritional value, offering heart-healthy benefits.
Sunflower Seeds provide a pleasant crunch. They also help retain moisture in the bread, making the crumb softer and more tender. Sunflower seeds are rich in vitamin E, antioxidants, and healthy fats, improving the bread’s nutritional density.
Sesame Seeds impart a deep, earthy, and slightly nutty flavor, especially when lightly toasted during baking. They also enhance the aroma of the bread. High in healthy fats, protein, and minerals like calcium and iron, sesame seeds boost the bread’s overall health benefits.
Hemp Hearts contribute a mild, nutty flavor and a softer, tender texture to the crumb, complementing the crunchier seeds. They are rich in omega-3 and omega-6 fatty acids, as well as protein, making the bread more nutritious.
Flaxseed Meal act as a binder in the dough, helping to hold the bread together and giving it a slightly denser texture. They also absorb water, contributing to hydration and extending the bread’s shelf life by retaining moisture. Flaxseeds are rich in fiber and omega-3 fatty acids, making the bread healthier, improving digestion, and supporting heart health.

The Dough

Starter and Levain provide the natural yeast and lactic acid bacteria for leavening and flavor.
Flour (all-purpose and whole wheat) build the dough’s structure and contribute to texture, flavor, and nutrition.
Water hydrates the ingredients and helps develop gluten, as well as supporting fermentation.
Salt strengthens gluten, controls fermentation, and enhances flavor.

Directions – How to Make Whole Wheat Seeded Sourdough Bread

Feed Your Starter

Combine your starter, all-purpose flour, and water (24-27°C/76-80°F) in a jar/container. Cover with a lid and let it stand at room temperature overnight, until it has doubled in size.

Toast the Seeds

Preheat your oven to 160°C/325°F. Spread the seeds, hemp hearts, and flaxseed meal evenly across a quarter baking sheet. Toast until the seeds are golden and fragrant, for about 25 minutes. Remove from the oven and let them cool completely.

Make the Levain

In a small jar/container, mix your active starter with all-purpose flour and water (30°C/86°F). Cover and leave at room temperature for 2-3 hours, until it’s doubled in size, bubbly, and active. If you’re unsure if it’s ready, perform the float test.

Autolyse

In a large bowl, combine 390g of water (30°C/86°F) with all-purpose and whole wheat flour. Mix with a silicone spatula first, then use your hands until no dry flour remains. Cover the bowl and let it rest in a warm spot for 2-3 hours.

Add the levain and mix with wet hands until well incorporated. Add the salt and the remaining water, mixing again until evenly combined. The dough should now be around 24-27°C/76-80°F. Cover and let it sit for 30 minutes.

Bulk Fermentation

After 30 minutes, begin your first stretch-and-fold. Grab one edge of the dough, stretch it upward until you feel resistance, then fold it over itself. Rotate the bowl and repeat this process 5-6 times around the dough. Gently lift and tuck the dough under itself a few times to maintain tension. Cover the dough and let it rest for 30 minutes. Repeat the stretch-and-fold process and let rest for 30 minutes.

Perform the third round of stretch-and-folds, this time sprinkling a handful of the toasted seed mixture onto the dough between each fold. Gently mix in any remaining seeds until evenly distributed. Cover and let the dough sit for 2-3 more hours, until it has risen by about 30-40%.

Shape the Dough

Transfer it onto a lightly floured surface. Lightly dust the top of the dough with flour and flip it over so the floured side is down. Fold the dough over itself to bring the flour-coated surface to the outside, shaping it into a round. Let the dough rest for 30 minutes.

Then lightly flour the work surface and the top of the dough again. Gently lift the dough and turn it over so the floured side is now on the bottom. Fold the dough into thirds: stretch and fold the bottom up and over to the center, the sides over the center, and finally top third down over the center.

Grab the dough closest to you and wrap it as you roll it away from you, so that the smooth bottom of the loaf is now the top and all the seams are on the bottom. Cup your hands around the dough and gently pull it toward you, pressing it against the work surface to increase the tension. Let the shaped loaf rest for 1 minute to relax.

Proofing

In a small bowl, mix equal parts rice flour and whole wheat flour. Dust a banneton with this mixture to prevent sticking. Prepare a quarter baking sheet with a damp paper towel and a plate with sesame seeds.

Lightly roll the shaped loaf on the damp towel, then press it into the sesame seeds to coat. Place the loaf into the banneton. Cover with a kitchen towel and let it proof at room temperature for 1-2 hours. Transfer the banneton to the fridge for an overnight cold proof (8-12 hours).

Baking

Preheat your oven to 260°C/500°F with your Dutch oven inside for at least 30 minutes. Remove the loaf from the fridge and carefully invert it from the banneton onto a piece of parchment paper. Score the dough with a sharp knife or razor blade to control where it will expand in the oven.

Lower the oven temperature to 230°C/450°F and carefully place the dough (with the parchment) into the preheated Dutch oven. Cover and bake on the lower rack for 20 minutes, allowing the steam to create a beautiful crust.

Remove the lid to release the steam. The crust should be pale and shiny at this point. Continue baking uncovered for another 25-30 minutes, until the crust is deeply golden and the bread reaches an internal temperature of 95°C/200°F. Remove from the oven, carefully lift the bread out of the dutch oven and transfer to a wire rack. Let it cool completely.

Storing and Freezing Instructions for Whole Wheat Seeded Sourdough Bread

Storage: Store the bread in a paper bag or wrap it in a clean kitchen towel to maintain the crust’s texture. Avoid plastic bags, as they trap moisture and soften the crust. Place the wrapped loaf in a cool, dry spot on the counter. It will stay fresh for up to 2-3 days. A bread box is a great option for sourdough bread. It allows airflow, preventing the crust from becoming too soft while helping to retain moisture inside. Stored this way, your bread can stay fresh for 3-4 days.

Freezing: Wrap the entire loaf tightly in plastic wrap or aluminum foil, and then place it in a ziplock bag to prevent freezer burn. You can freeze it for up to 3 months. For easier, quick access, slice the bread before freezing. Place the slices in a single layer on a baking sheet and freeze for a couple of hours until firm. Once the slices are frozen, transfer them to a ziplock bag or airtight container. This prevents the slices from sticking together and allows you to take out just what you need.

Thawing: Remove the bread from the freezer and let it thaw at room temperature, still wrapped, for several hours or overnight. Once thawed, you can refresh it in the oven at 150°C (300°F) for 10-15 minutes. To thaw individual slices, simply pop the slices in a toaster or let them sit at room temperature for 10-15 minutes.

My Summary for Whole Wheat Seeded Sourdough Bread

Difficulty: Intermediate.
Taste: The whole wheat flour gives the bread a deep, nutty, and slightly sweet flavor with earthy undertones. The toasted seeds (pumpkin, sunflower, sesame, hemp, and flax) bring a distinct nutty flavor to every bite.
Texture: The crumb of the bread is slightly denser than a typical white sourdough due to the use of whole wheat flour. However, it still has an open and airy structure, though less so than a purely white loaf. Expect a chewy and satisfying bite. The seeds scattered throughout the bread give it a delightful crunch. They also add interesting textural contrast to the soft, chewy interior of the loaf. The crust has a satisfying crunch when you bite into it. The sesame seeds coating the exterior add an additional layer of texture and visual appeal.
Time: The total active time is approximately 40-50 minutes spread over the course of the day. The total time is 20-24 hours, including overnight rests and fermentation stages. This timeline allows for long fermentation, which develops the flavor and texture of the bread. Most of the time is hands-off, but patience is key for achieving great sourdough results.

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