Bake your own seeded sourdough bread – easy recipe with seeds, rye flour, and rustic taste
If you want to bake seeded sourdough bread yourself, you don't need many ingredients. This simple seeded bread recipe combines aromatic seeds like sunflower seeds, pumpkin seeds, sesame, and chia with rye flour and sourdough starter. The result is a hearty, moist, and wonderfully rustic seeded bread that is perfect for breakfast, dinner, or as a side dish.
This homemade seeded bread impresses with a dense crumb, an aromatic crust, and a full-bodied flavor. Especially practical: The seeds are soaked first, so the bread stays nice and moist later and gets a pleasant texture.
Why this seeded bread is so special
A good seeded bread recipe thrives on its ingredients. The mixture of sunflower seeds, pumpkin seeds, sesame, and chia seeds provides a nutty taste and a hearty texture. In combination with sourdough and rye flour, a bread is created that not only tastes rustic but is also wonderfully filling.
Especially those who love to bake bread with sourdough will like this recipe: little fuss, honest ingredients, and a result that tastes of traditional baking.
Ingredients for the seeded bread
For 1 loaf you will need:
- 400 g seeds, for example sunflower seeds, pumpkin seeds, sesame and chia
- 300 g water
- approx. 200 g sourdough starter
- 130 g rye flour
- 10 g salt
Preparation: Baking seeded sourdough bread
1. Soak seeds
Mix the 400 g seeds with 300 g water and let them swell for about 1 hour. This step is important so that the grains and seeds absorb enough moisture and the seeded bread later becomes nice and moist.
2. Prepare dough
After soaking, add the sourdough starter, rye flour, and salt to the seeds. Mix everything thoroughly until a uniform mass is formed.
3. Let the dough rise
Let the dough rest for a total of about 24 hours. The proofing time can be divided as follows:
- 1 half of the time at room temperature
- 1 half of the time in the refrigerator
This way, the sourdough bread with seeds develops a particularly strong aroma.
4. Bake bread
Preheat the oven to 250 °C.
Baking time:
- 25 minutes with lid
- 25 minutes without lid
- then let the bread rest for about 15 minutes in the switched-off oven
Baking with the lid allows the bread to develop optimally at first. After that, baking without the lid ensures a beautiful, strong crust.
Tips for particularly good seeded bread
These small tips will help you make your homemade seeded bread particularly successful:
Vary the seeds: You can flexibly adjust the mixture of sunflower seeds, pumpkin seeds, sesame, and chia.
Use active sourdough: An active sourdough starter improves aroma and texture.
Patience pays off: The long proofing time makes this rustic seeded bread particularly aromatic.
Let it cool completely: Let the bread cool completely after baking so that the crumb can stabilize.
What does this seeded bread go with?
This hearty seeded bread goes perfectly with sweet and savory toppings. It tastes excellent with butter, cream cheese, cheese, avocado, or hummus. Even plain, this sourdough seeded bread is a delight because the seeds provide a lot of flavor.
Conclusion: Simple seeded bread recipe for everyone who loves hearty bread
This seeded sourdough bread is ideal for anyone who wants to bake a simple, aromatic, and hearty bread themselves. With rye flour, sourdough starter, and a hearty mixture of seeds, a true favorite bread for every day is created. If you are looking for a simple seeded bread recipe, you will find a wonderful basis for rustic bread enjoyment from your own oven here.