Sourdough Cape Seed Loaf

For my sourdough Cape seed loaf I used a combination of sunflower seeds, linseeds, sesame seeds and pumpkin seeds. You can add chia and poppy seeds into the mix if you would like to. 

Sourdough Cape Seed Loaf
Sourdough Cape Seed Loaf
Head straight on to the Recipe For ♥ Sourdough Cape Seed Loaf ♥
So, what is sourdough?

A friend recently asked me to make her a mother starter. It is my pleasure to share Cordelia, my stunning sourdough starter that came all the way from Australia. It was posted to me in powder form, and it has given me the most amazing loaves of bread, time and time again. Sourdough is basically wild yeast spores that are trapped in a combination of flour and water. This is referred to as the starter or mother. The yeast feeds on the carbohydrates in the flour and releases carbon dioxide. This is what causes the bread dough to rise and expand.

Feeding a sourdough starter

Many sites will recommend that you feed your sourdough on a regular basis. This refreshing processes controls the yeast activity. However, I only feed my starter when I am going to use it. I keep Cordelia in a jar in the fridge and when I want to bake sourdough bread, I take her out. I remove two tablespoons of the sourdough and place that into a jar. And then I feed both with 2 tablespoons of bread flour and two tablespoons of water. I give them both a good whisk and leave both out on the kitchen counter, lids off. After an hour I put the lid back on Cordelia and place her back into the fridge. And I leave the other jar on the kitchen counter until the starter is active and ready to use.

Take a look at this inspiring recipe for ♥ Sourdough Cape Seed Loaf ♥ from Lavender and Lime #LavenderAndLime Share on X

Sourdough Cape Seed Loaf


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5 from 1 vote

Sourdough Cape Seed Loaf

Use any combination of seeds that you prefer
Recipe Category: Bread
Makes enough for: 1 loaf bread
All Rights Reserved: An original recipe from Lavender and Lime


For the starter

  • 70 g sourdough starter
  • 70 g rye flour
  • 70 g water

For the bread

  • 500 g brown bread flour, plus extra for dusting
  • 150 g active starter
  • 350 g water, plus extra in a spray bottle for sprinkling
  • 15 g fine salt
  • 75 g sunflower seeds
  • 50 g linseeds
  • 50 g pumkin seeds
  • 50 g white sesame seeds


Day 1:

    For the starter

    • Place the sourdough starter, flour and water into a large bowl and whisk to combine
    • Set aside in a warm place until activated

    For the bread

    • Place the flour in a large mixing bowl
    • Weigh out your active starter, add the water and whisk to combine
    • Make a well in the centre of the flour and pour in the starter mix
    • Using your hands gently bring the mixture together to form a dough
    • Cover and set aside for 1 hour
    • Sprinkle the salt on top of the dough and spray a little bit of water onto the salt
    • Gently mix the salt in, until the dough tightens up
    • Cover and place into the fridge overnight

    Day 2:

    • Do 10 stretch and folds starting at the 12 o’clock position and going clockwise to complete the circle
    • Flip over and leave the dough to rest, uncovered, for 30 minutes
    • Sprinkle the sunflower seeds, linseeds, pumpkin seeds and sesame seeds over the top and knead in the bowl until the seeds are incorporated into the dough
    • Leave the dough to rest, uncovered, for 30 minutes
    • Tip the dough out onto a generously floured piece of baking paper, large enough to fit into your loaf tin
    • Gently lower the baking paper into the loaf tin, press the dough into the corners, then dust the top of the dough with flour
    • Cover and leave to prove for 6 hours
    • Preheat the oven to 220° Celsius
    • Cut two slashes into the top of the dough then place the baking tin into the oven
    • Generously spray the inside of the oven with water and bake for 50 minutes
    • Remove from the oven and place onto a wire rack to cool completely before slicing
    See the links below for blog posts I published on February 27:

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    15 thoughts on “Sourdough Cape Seed Loaf

    1. I used to make bread when my kids were young and I was not aware that I needed to eat GF. I haven’t made it in years. This loaf looks perfect and I remember sourdough bread was the best.

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