How to Make SOURDOUGH BREAD WITH SEEDS (My New Favorite Loaf)

Sourdough bread with seeds doesn't need to be punishing to eat. My version of multiseed sourdough is luxurious and delicious and still packs in plenty of whole grain and seeds.

▶️OTHER SOURDOUGH VIDEOS TO WATCH:

**MY GEAR**

RECIPE/PROCESSS:

FEEDING YOUR STARTER:
Combine 25g of active starter, 50g ap flour, 50g water (76-80f / 24-27c) & stir. Cover container & allow to ferment at room temp for 12 hours.

BUILDING LEAVEN/REFRESHMENT FEEDING:
12 hours after feeding your starter, measure 50g of 86°F/30°C water, 100g of your ripe starter, & 50g AP flour and stir to combine. Cover & let sit at room temperature for 2-3 hours.

MIX AUTOLYSE:
Right after refreshment feeding, measure 780g of 86°F/30°c water, 600g AP flour, 400g whole wheat flour. Mix with spoon for about 1 min, then switch to mixing with a wet hand using the pincer method shown in video. Once autolyse is mixed and there are no large clumps of flour, let sit covered in a warm place for 2 hours

After 2 hours, the refreshment feeding/leaven should be bubbly and active. Use the float test if needed to be sure it's properly fermented.

Add all of your refreshment (200g) to Autolyse. Use a wet hand and the pincer method to mix together. Once mostly mixed together, sprinkle 20g salt across the top of dough followed by 50g additional 86°F/30°C water.. Do another round of the pincer mixing method. At this point, your dough should be about 76-80°F (24-27°C). Allow to ferment in a warm place, covered, for 30 minutes before the 1st strength-building fold.

TO TOAST THE SEEDS:
Preheat oven to 325°F / 162°C. Onto a sheet tray measure 100g raw pumpkin seed, 100g raw sunflower seed, 50g sesame seed, 25g hemp seed, 25g flax seed. Stir and roast on 325°F for about 25 minutes until seeds have taken on color and begin to toast.

1ST STRENGTH BUILDING FOLD
30 minutes into the dough fermentation, grab a piece of dough from one side, stretch it out until you feel tension, and fold it over toward the opposite side of the dough. Rotate and repeat 5-6 more times. Lift the dough and set it back down 6-8 times, tucking the dough up under itself as you do. Cover, and allow to continue fermenting at room temp for another 30 mins.

FOLD 2 / INCORPORATING SEEDS
30 minutes after the first strength-building fold (or 60 minutes total into fermentation), add in seeds as shown in video by stretching and folding the dough as you did in the first strength building fold above about 6 times. This time, sprinkle handful of seeds onto the top of the dough in between each fold. Sprinkle in any remaining seeds & mix by hand using the pincer method until seeds are just incorporated. Cover dough and let continue to ferment for another 2-2.5 more hours.

After that additional 2-2.5 hours (now 3-4 hours of total fermentation), the dough should have risen by about 30-40%. Flip dough onto lightly floured work surface and divide into two 1200g pieces (approx). Preshape as shown in video at 6:25. Cover preshaped pieces and let rest at room temperature for at least 15 minutes.

FINAL SHAPE:
Flour dough & work surface and transfer the dough to the worksurface. See video at 7:32 for shaping technique and final "seeding". Put shaped loaves seam side up in floured proofing baskets, cover with towel, and proof at room temp 60min-2hrs. When well proofed, put in fridge overnight for 8-12 hours.

BAKE:
Preheat baking device at 500°F/260°C for 30min then remove from oven & sprinkle with semolina. Flip dough onto device seem side down & score. Cover and return to oven, lower temp to 480°F/249°C and bake for 18 min. Remove cover, lower oven to 460°F/238°C and bake for another 25 min.

#seededsourdough #seedbread #sourdough

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[stitchlightly]

"The razor knows when you're scared." FACTS!

[subiegal]

"the razor knows when you're scared" 🤣😂 I died 🤣

[jorgeurquidi]

I've been losing weight with the help of a dietitian for about a year now, but I haven't been able to resist baking some of these recipes for Sundays, my day off

I made this bread a couple of days ago, and showed it to my dietitian. She says this is perfect due to the high content of fiber it has, and that I should continue baking this for whenever there's bread during a meal.

DON'T MIND IF I DO! This is the best bread ever!

[body-balancedpersonnel]

This channel is so underrated, can't wait until you blow up!! Xx

[Jacky-isqo]

Well I guess it’s true what they say about the German bread culture, to me a bread with seeds is not at all a hippie thing, we had both equally when I was young, and now I really prefer it over regular bread because it is so much more interesting and taste so much better imo 😅 excited to try this soon 🥰

[carinkirkpatrick]

I've watched this video before and after each time I take on the task. I learn something every time I watch and I also get to correct my mistakes. However, EVERY time I make this bread, it never fails to amaze me that I, even I, can make outstanding bread. Thanks. You're an amazing tutor!!

[chantalscott]

I am so stoked for this one! I'm about 80% into this recipe today, few more mins on the proof, then into fridge for the slowdown, then bake time.
And I too, am now +forever a Batard girl 🤣🤣.. Bri-guy, you are just an absolute joy!

[mooxsnuevayork]

Thank you!!! The refreshment feeding tip is a game changer for me. It helps to get that perfect open crumb and even shape or the bread crust . This tip solved my chewy wet crumb problem as well🙏

[MalissaFlaherty]

Yes! Seeded sourdough batard is my weekly loaf. I ♥️ seeds.

[jakeschnos]

Just made your tartine sourdough this morning, but I followed Daddy Chad’s book and added 50g of water with the salt when you didn’t add the water in your video. Here you add it at 3:54 and say it’s to help keep the dough hydrated when you add the seeds.

When is it necessary to add additional water with the salt? For me it’s easier to work with without the extra water. Even with kneading the dough in my stand mixer for 10-15 minutes the dough was still extremely slack, but I could be doing something wrong.

Keep up the great work! I’m definitely buying seeds to make this when I bake again next week.

[Davidbike]

Another terrific video, including a great view of your shaping method. Thanks!

[neil_chazin]

The shaping tutorial here is next level awesome! I used this method on my typical sourdough this weekend and had some awesome results in both spring and crumb.

[flopoldible]

I love the refreshment feeding / levain 😍 You managed to get a really nice and strong seeded dough at the time of shaping. Looks like a pleasure to handle. No the loose and sticky ones i'm usually messing around with 😆 Thanks a lot for this video. Super dope bread indeed. And this Ted Wilson really looks like a friendly guy!

[ryanpaul]

Nothing beats seeding a hot loaf on a thursday with the mrs.!

[wcwirla]

This is my new favorite for seeded sourdough. Great method, great bread, great video. Entertaining, informative, rock solid.

[robnewburn]

G’day, Rob from Australia and asked about adding seeds and thanks for this video and I’ll be on to it later today. Much appreciated👍👍

[vadimpoleschuk]

Perfect result again. Now that's the favorite loaf of my family. Thanks again bro Bri!

[Al.Brady.]

My man biffed it! Great video boss! 😚👌*chef kiss*

[cherylrempel]

Seriously great video. That bread is a thing of beauty! You, sir, are the real deal. Thanks for the lesson!

[feadeh]

Ahhhh the Dark and Mild Seeded was my favorite bread to eat at Union Loafers! Quite the homage indeed!