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.
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.