Keeping your High-Fiber Seeded Sourdough Bread Recipe fresh and delicious is key to enjoying every single slice! Proper storage ensures that delightful crust and chewy interior last as long as possible.
Once your High-Fiber Seeded Sourdough Bread Recipe has completely cooled, I always recommend storing it at room temperature in a bread box or a clean linen bag. This helps maintain the crust’s texture while keeping the interior soft. It usually stays fresh for about 2-3 days this way.
If you won’t be enjoying the entire loaf within a few days, freezing is a fantastic option! Slice the High-Fiber Seeded Sourdough Bread Recipe first, then wrap the slices tightly in plastic wrap and place them in a freezer-safe bag. This way, you can pull out individual slices as needed. My personal tip is to give frozen slices a quick toast or warm them in the oven; it brings back that wonderful fresh-baked aroma and texture beautifully!
Ingredients:
- 500 g bread flour
- 100 g whole wheat flour
- 100 g active sourdough starter
- 420 ml warm water
- 12 g sea salt
- 40 g sunflower seeds
- 30 g pumpkin seeds
- 20 g flaxseeds
- 20 g sesame seeds
- Extra seeds for topping
Directions:
- In a large bowl, mix the bread flour and whole wheat flour with the warm water until no dry spots remain. Cover and let rest for 30 minutes to hydrate the flour.
- Add the sourdough starter and sea salt to the dough. Mix thoroughly by hand until well combined.
- Sprinkle in the sunflower seeds, pumpkin seeds, flaxseeds, and sesame seeds. Gently fold the dough until the seeds are evenly distributed.
- Cover the bowl and let the dough rest for 30 minutes. Perform a set of stretch-and-folds by pulling one side of the dough up and folding it over itself. Repeat on all four sides.
- Repeat the stretch-and-fold process every 30 minutes for a total of 3 sets to build strength and structure.
- Cover the dough and allow it to bulk ferment at room temperature for 4–5 hours, or until it has risen by about 50% and shows bubbles on the surface.
- Turn the dough onto a lightly floured surface, shape it into a round loaf, and let it rest for 20 minutes.
- Shape the dough again, place it seam-side up into a floured proofing basket, cover, and refrigerate overnight for slow fermentation and deeper flavor.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- Carefully transfer the dough onto parchment paper, score the top, and sprinkle with extra seeds.
- Place the dough into the hot Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for another 20–25 minutes until deep golden brown.
- Remove from the oven and let the bread cool completely on a wire rack before slicing.
Prep Time: 40 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 30 minutes (plus fermentation)
Kcal: 210 kcal | Servings: 12 slices
Nutritional Benefits
This Hearty High-Fiber Seeded Sourdough Bread Recipe isn’t just incredibly tasty; it’s also packed with wholesome goodness. Thanks to the variety of flours and an abundance of flax, chia, sunflower, and pumpkin seeds, it’s a fantastic source of dietary fiber, supporting good digestion. It’s my way of showing that a satisfying treat can also be wonderfully nourishing, combining indulgence with simple, wholesome ingredients.
FAQs
Faq 1
Can I use a different type of flour for this High-Fiber Seeded Sourdough Bread Recipe?
Absolutely! While the recipe calls for a specific blend, you can experiment. Just be aware that different flours absorb water differently, so you might need to adjust the hydration slightly for your High-Fiber Seeded Sourdough Bread Recipe.
Faq 2
How do I know if my sourdough starter is active enough?
A healthy, active sourdough starter will be bubbly and have a pleasant, tangy aroma. A quick float test is a good indicator: drop a small spoonful into water, and if it floats, it’s ready for your High-Fiber Seeded Sourdough Bread Recipe!
Faq 3
My High-Fiber Seeded Sourdough Bread Recipe isn’t rising. What went wrong?
Several factors can affect the rise, including an inactive starter, too cold a proofing environment, or over-proofing. Ensure your starter is robust and your dough proofs in a warm, consistent spot for the best results for your High-Fiber Seeded Sourdough Bread Recipe.
Faq 4
Can I add other seeds to my High-Fiber Seeded Sourdough Bread Recipe?
Yes, absolutely! Feel free to customize your High-Fiber Seeded Sourdough Bread Recipe with your favorite seeds. Sesame seeds, poppy seeds, or even a blend of your choice would be a delicious addition to the existing mix.
Conclusion
There’s a special kind of magic that happens when you bake bread from scratch, especially a beautiful loaf like this Hearty High-Fiber Seeded Sourdough Bread Recipe. It’s a journey of patience and love, culminating in a truly wholesome and satisfying treat that nourishes both body and soul. I genuinely hope this High-Fiber Seeded Sourdough Bread Recipe inspires you to embrace the joy of creating something wonderful in your own kitchen, filling your home with warmth and delicious memories. Happy baking, my dears!