Seeded Sourdough Sandwich Loaf
This simple-to-make Seeded Sourdough Sandwich Loaf is both nutritious and satisfying. The sourdough starter makes the bread easy to digest, and the hearty seeds keep you full for longer.
Equipment
- cling wrap or something similar to cover the bowl
- 1 danish dough whisk or a fork
- 1 tablespoon
Ingredients
To Activate The Sourdough Starter
- 1 cup filtered water lukewarm
- 3/4 cup bread or rye flour
The Dough
- 300 ml filtered lukewarm water
- 1/2 cup active sourdough starter
- 100 grams Greek or full-fat yogurt
- 250 grams rye flour
- 250 grams bread flour
- 2 tsp Himalayan salt or sea salt
- 2 tbsp linseeds
- 3 tbsp pumpkinseeds
- 3 tbsp sunflowerseeds
Instructions
Activate Your Sourdough Starter
- Take your starter out of the fridge and leave it covered until it has reached room temperature (at least an hour).
- Feed it with lukewarm filtered water and flour. You may have to add a little bit more flour to reach your preferred consistency.Stir until well combined.1 cup filtered water, 3/4 cup bread or rye flour
- Cover the container with a cloth and let it sit in a warm place for a few hours. Once it has risen and formed bubbles, your starter is ready to be used.
As a timeline: Typically, I take the starter out of the fridge early in the morning (the same day I am going to make the bread). By lunchtime, the starter should be ready.Alternatively, take the starter out of the fridge the day before you want to make the bread.
Making The Dough
- Add the water together with the sourdough starter and yogurt to a large bowl.300 ml filtered lukewarm water, 1/2 cup active sourdough starter, 100 grams Greek or full-fat yogurt
- Stir until well combined.
- Add the flour, salt, and the seeds, and stir again.250 grams rye flour, 250 grams bread flour, 2 tsp Himalayan salt, 2 tbsp linseeds, 3 tbsp pumpkinseeds, 3 tbsp sunflowerseeds
- I am looking for a shaggy dough, so if the mixture looks a bit dry, add a few drops of water.
- Cover the dough and let it rest for 30 minutes.
Stretch And Fold
- Fill a small bowl with water to wet your hands before performing the stretch and fold technique.
- Grab one outside part of the dough and pull it slightly up. Then lay it on top of the dough.
- Rotate the bowl and grab the next piece of dough. Pull it up and lay it on top. Repeat the process three more times.
- Cover the dough and let it rest for 30 minutes.
- After 30 minutes, we do the second round of stretch and fold. Follow the process as described above.
- Cover again and wait another 30 minutes. Stretch and fold again. And then one last time. All up, we perform stretch and fold 4 times.
Throughout this process, you'll notice how the dough changes its consistency. It becomes smooth, more stretchy, and elastic.
Proofing
- After the last stretch and fold, place the dough into the baking pan. Cover and let it rest (proof) in a warm place for at least 6 hours.
- After 6 hours, you can either bake the bread straight away or leave it in the fridge overnight.If you leave the dough overnight, take it out of the fridge and let it come to room temperature (around 2 hours).Then you can bake it.
Baking The Bread
- Preheat the oven to 220℃/428℉ on the fan-bake setting. Score the bread lengthwise with a sharp knife and cover the loaf pan with another pan.
- Put it into the oven and bake covered for 20 minutes.
- After 20 minutes, lower the oven temperature to 180℃/350℉, remove the top loaf pan, and continue baking the bread for an additional 25 minutes.
- Remove the bread from the oven, carefully lift it from the pan, and allow it to cool completely on a wire rack.
- Enjoy slices of bread with your favorite toppings!
Video
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