The Best Wholegrain Seeded Sourdough Bread

This healthy seeded bread with sourdough is the perfect everyday bread! Thanks to its high wholegrain content and lots of seeds, it keeps you full for a long time. You can choose which grains end up in your bread. I usually use a mixture of flaxseeds, pumpkin seeds, sunflower seeds and sesame seeds, but millet, buckwheat and rolled oats are also great. The recipe requires no yeast or kneading and is quick and easy to make.

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Sourdough bread with a crispy seedy crust

If you want an extra portion of seeds, you can also decorate the surface of the seeded bread with sunflower seeds. However, the seeds burn very easily on the surface of the bread. If you still want a seeded crust, you may want to cover the wholegrain bread with a piece of aluminum foil towards the end of the baking time. Another option would be to sprinkle the base of the loaf tin* with seeds. If you want the bread to be crispy on all sides, you can try removing it from the tin after about 30 minutes and finish baking it without the tin.

This keeps the seeded bread with sourdough fresh and soft for longer

And one final tip: the soaked grains and the high rye content make the seeded bread particularly soft. To ensure that the bread stays fresh for a long time, it is important that it has cooled completely before it is cut – preferably overnight.

What you need for healthy seeded bread with sourdough

  • Seeds and grains e.g. linseed, pumpkin seeds, sunflower seeds, sesame seeds, millet, buckwheat, oat flakes, so that the seeded bread becomes a seeded bread.
  • Water: Cold in summer, lukewarm in winter.
  • Whole grain rye and spelt flour: Home-milled whole grain flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
  • Sourdough starter: It is not absolutely necessary to feed the sourdough starter fresh every day, but it should not have been refreshed more than a week ago. If you have old sourdough starter, I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.
  • Salt and bread spice (ground or crushed) for the taste.

In three steps: How to bake seeded bread with sourdough yourself

  1. Pour boiling water over the seeds and leave to cool completely.
  2. Mix all the ingredients into a dough, pour into a greased loaf tin and leave to rest.
  3. Preheat the oven, bake the seeded bread until crispy and leave to cool completely before slicing.

Frequently asked questions

 

How long does rye bread keep?

Rye bread stays fresh longer than wheat bread. If it is stored correctly, it still tastes good even after four to five days. The sourdough ensures that the bread stays soft for a long time. The acid in the sourdough prevents the bread from going moldy.

How to store rye bread?

I store my rye bread at room temperature. To prevent the cut from drying out, I cover it with a cotton kitchen towel.

How long does rye bread need to rise?

Rye bread dough often needs more time than wheat sourdough. Unlike most sourdoughs with wheat flour, I leave the doughs for my rye breads to rest at room temperature (and not in the fridge). For a simple test, dust the surface of the dough with flour or coarse flour before proofing. If they form distinct cracks and the surface curves upwards, the bread is ready to bake.

Why should you cut rye bread the next day?

Rye bread tastes best on the second day because the flavours have had enough time to fully develop.

Why does rye bread get sticky?

It is important that the rye bread has cooled completely before it is cut. If rye bread is cut while warm, the escaping steam makes the crumb sticky.

Why does the loaf turn grey on the sides?

The greyish color is created when the tin is dusted with flour before the dough is poured in. To avoid a gray haze, I grease the tin thoroughly, but do not use the additional layer of flour. If the bread cannot be removed from the tin, you can cover it with a cotton cloth immediately after baking. The moisture that forms under the cloth as it cools will make it easier to remove the bread from the tin.

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The Best Wholegrain Seeded Sourdough Bread

This simple and healthy grain bread with sourdough is the perfect everyday bread! Thanks to its high wholegrain content and lots of grains and seeds, it keeps you full for a long time. You can choose which grains end up in your bread. I usually use a mixture of flaxseeds, pumpkin seeds, sunflower seeds and sesame seeds, but millet, buckwheat and rolled oats are also great. The recipe works without yeast.
5 from 1 vote
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 9 hours
Total Time 10 hours 20 minutes
Course sourdough bread
Cuisine German
Servings 1 Loaf of bread

Ingredients
  

Soaked ingredients

  • 150 g Seeds and grains e.g. flaxseed, pumpkin seeds, sunflower seeds, sesame seeds, millet, buckwheat, rolled oats
  • 300 g water boiling

dough

  • Soaked ingredients cooled
  • 250 g whole grain rye flour
  • 100 g whole grain spelt flour
  • 100 g water
  • 50 g sourdough starter
  • 1 tsp. salt
  • 1 tsp. bread spices ground or crushed

Instructions
 

Day 1

  • Pour boiling water over a mixture of 150g of seeds and grains, cover and leave to cool to room temperature.
  • Mix the soaked seeds with the flour, water, sourdough starter and spices.
  • Cover the dough in the bowl and leave to rest for 30 minutes.
  • Grease the loaf tin and dust with flour, groats or fine rolled oats.
  • Pour the batter into the loaf tin* and smooth it out.
  • Sprinkle the surface with flour, groats, rolled oats or seeds.
  • Cover the loaf tin and leave to rest at room temperature overnight or for eight to ten hours.

Day 2

  • Preheat the oven to 230 °C.
  • Turn the oven down to 200 °C and bake the grain bread for 45 to 50 minutes until crispy.
  • Leave the bread to cool in the tin for 20 minutes, carefully remove from the tin and leave to cool completely on a wire rack.

Notes

Grains on the surface of the bread burn easily. If you still want a seeded crust, you may want to cover the bread with a piece of aluminum foil towards the end of the baking time. Another option would be to sprinkle the bottom of the tin with grains.
If you want the bread to be crispy on all sides, you can try removing it from the loaf tin* after about 30 minutes and finish baking it without the tin.
The soaked grains and the rye content make the grain bread particularly soft. To ensure that the bread stays fresh for a long time, it is important that it has cooled completely before it is cut – preferably overnight.
Keyword easy, healthy, no yeast, overnight

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The Best Wholegrain Seeded Sourdough Bread

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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