Recipe For Sourdough Whole Wheat Seed Bread

Artisinal bread is a labour of love. You have to have patience, but the reward is great! I make use of a sourdough starter which provides bacterial (in the good sense) action on the starch and proteins in my bread dough. At the Taste Glacier event I attended, we were given a recipe for whole wheat seed bread, which called for a poolish. A poolish is a pre-fermented starter. This pre-ferment allows more time for the yeast and enzymes to take action on the starch and proteins in the dough.  The use of a pre-ferment means your bread will keep longer and it adds more flavour to your bread. As I already have a sourdough starter I decided to rather use that instead of making the poolish. I cannot tell you if this made a difference to the bread, but I can tell you that it tasted good, which to me is all that matters.

Have you ever made a poolish before?

Sourdough Whole Wheat Seed Bread
Sourdough Whole Wheat Seed Bread

Sourdough Whole Wheat Seed Bread
 
All Rights Reserved:
Ingredients
for the seed mix
  • 5g sesame seeds
  • 5g linseeds
  • 5g rolled oats
  • 5g sunflower seeds
  • 15g digestive bran
  • 3g pumpkin seeds
  • 1g aniseeds
  • 45mls boiling water
for the bread dough
  • 250g unsifted whole wheat flour
  • 10g salt
  • 200g fed sourdough starter
  • 15g honey
  • 5g sugar - I used fructose
  • 8g yeast
  • 12.5mls canola oil, plus extra for the bowl and tin
  • 175mls tap water
Method
for the seed mix
  1. Mix the seeds with the water and set aside to absorb while you make your bread dough
for the bread dough
  1. Lightly oil a mixing bowl with oil
  2. Place all of the ingredients for the bread dough into the bowl of a stand mixer
  3. Mix for 4 minutes on slow and then 8 minutes on a medium speed
  4. Place the dough into the oiled mixing bowl and cover with a damp cloth
  5. Leave in a warm place to prove for 40 minutes
  6. Lightly oil a loaf tin
  7. Place the dough into the tin and flatten with wet hands
  8. Cover and prove for 50 minutes
  9. Preheat the oven to 220° Celsius
  10. Lightly spray the top of the dough with water and place the seed mix on top of the dough
  11. Place some ice blocks into your oven when you put the loaf tin in and bake for 55 minutes
  12. Turn out onto a wire rack to cool

Click on the links for conversions and notes.

Disclosure: I was invited to Taste Glacier event and I was not asked to write a blog post about my experiences. This post is in line with my blogging policy.

What I blogged:

Lavender and Lime Signature

Top of Page

No votes yet.
Please wait...

37 thoughts on “Recipe For Sourdough Whole Wheat Seed Bread

  1. Pingback: Try Evan Faull’s Recipe for Sourdough Whole Wheat Seed Bread from Cafe Food at Home | Quivertree Publications
  2. Wonderful looking loaf! I could toast this every morning for my breakfast! Hehe

    No votes yet.
    Please wait...
    1. I could do the same Sammie 🙂

      No votes yet.
      Please wait...
  3. Beautiful looking loaf, Tandy! Glad to see Cordelia is still looking after you! 🙂

    No votes yet.
    Please wait...
    1. She is a special ingredient Celia xxx

      No votes yet.
      Please wait...
  4. Love all the seeds in this loaf – bread making is so good for the soul

    No votes yet.
    Please wait...
    1. I heartily agree with you Sally 🙂

      No votes yet.
      Please wait...
  5. Hi Tandy, we have a very soft spot for seed breads….we could probably have them for snack every day with some nut butter…but were always unsure about making them…and now reading your post inspires us to try our hands with this delicious loaf,thanks so much for sharing…Have A Beautiful Day!!! 🙂
    Kumar’s Kitchen sharing the blog ♥ Rejoicing Layers Of Ricotta Crème & Chocolate Cookies Parfait 🙂My Profile

    No votes yet.
    Please wait...
    1. Thank you for the visit, and I certainly hope you enjoy baking this bread 🙂

      No votes yet.
      Please wait...
  6. I love fresh bread and it truly is a labor of love. There’s nothing like a slice that is still warm with some good butter. Your loaf looks really great!
    Amy (Savory Moments) sharing the blog ♥ Lemon buttermilk pieMy Profile

    No votes yet.
    Please wait...
    1. That is the best way to enjoy freshly baked bread Amy 🙂

      No votes yet.
      Please wait...
  7. I always enjoy seeded breads. I bet this one is great!

    No votes yet.
    Please wait...
    1. It was, thank you Adri 🙂

      No votes yet.
      Please wait...
  8. This bread sounds and looks delicious Tandy…I love the idea of sourdough and the seeds in it.
    Have a beautiful weekend Tandy 😀

    No votes yet.
    Please wait...
    1. Thank you Juliana 🙂

      No votes yet.
      Please wait...
  9. Great looking bread and with your own starter is always the best. I love making bread but it is the humidity and fighting with my oven that cannot hold its temperature that pose a problem. ahh the joys of living in Hong Kong. At least I can look at your delicious bread.

    No votes yet.
    Please wait...
    1. I am not sure how to combat the humidity! I hope your oven’s problem can however be overcome 🙂

      No votes yet.
      Please wait...
  10. That crunchy seed mix on top sounds like an awesome topping!!

    No votes yet.
    Please wait...
    1. It really made a difference to the bread 🙂

      No votes yet.
      Please wait...
  11. I love making bread at home. The whole house just smells wonderful. I agree taking the time to use a poolish starter makes a huge difference in the bread you make. I love the flavor and aroma that this type of bread gives.
    Cindy @ Pick Fresh Foods sharing the blog ♥ Cinnamon Sugar Baked Yogurt DonutsMy Profile

    No votes yet.
    Please wait...
    1. I love the smell of bread baking as well 🙂

      No votes yet.
      Please wait...
  12. Hi Tandy, always wanted to make a bread using a starter. Love all the different kinds of seeds in this. In your instructions when you say put ice blocks in oven, is that for moisture?
    cheri sharing the blog ♥ Everything CookiesMy Profile

    No votes yet.
    Please wait...
    1. It creates steam which helps with oven spring 🙂

      No votes yet.
      Please wait...
  13. I wouldn’t mind this delicious seedy bread for breakfast 🙂

    Cheers
    Choc Chip Uru
    Choc Chip Uru sharing the blog ♥ CCU Undercover: Izakaya Samurai RestaurantMy Profile

    No votes yet.
    Please wait...
    1. Bread for breakfast is always a good thing 🙂

      No votes yet.
      Please wait...
  14. I’ve never even heard of poolish before, Tandy, but it sounds fantastic. 🙂 So grainy and hearty and delicious.
    Krista sharing the blog ♥ An Autumn Afternoon and Roasted Mustard Garlic Pork LoinMy Profile

    No votes yet.
    Please wait...
    1. You would love a starter in your kitchen Krista 🙂

      No votes yet.
      Please wait...
  15. Looking forward to more sourdough baking when I’m back in England soon so will bookmark this one!

    No votes yet.
    Please wait...
    1. I am working on a great whole meal recipe for the bread maker to get us through winter 🙂

      No votes yet.
      Please wait...
  16. I love seed breads so I know I would enjoy yours. It makes such good toast spread with some soft butter.

    No votes yet.
    Please wait...
    1. That sounds just perfect!

      No votes yet.
      Please wait...
  17. Oh I thought that a poolish was a sourdough starter? Oops! 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ Fig Leaf & Honey Ice CreamMy Profile

    No votes yet.
    Please wait...
    1. Similar but not quite the same!

      No votes yet.
      Please wait...
  18. Fabulous looking loaf of bread Tandy. Think I would skip the aniseed though.
    Have a lovely day.
    🙂 Mandy xo

    No votes yet.
    Please wait...
    1. The aniseed scents everything it comes into contact with!

      No votes yet.
      Please wait...
  19. No, haven’t heard of poolish. And I’m Polish. Your bread came out perfect, Tandy. Love all those seeds on top. 🙂 ela

    No votes yet.
    Please wait...
    1. Thank you Ela 🙂

      No votes yet.
      Please wait...

I would love to hear from you ♥

Your email address will not be published. Required fields are marked *

Show some recipe ♥:  

CommentLuv badge