Sourdough Whole Wheat Seed Bread

Any bread made with a starter is perfect for me. This sourdough whole wheat seed bread takes time and effort. But it is so worth it.

Artisanal 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
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Sourdough Whole Wheat Seed Bread

Recipe Category: Bread
All Rights Reserved: Adapted from Café Food by Evan Faull page 32

Ingredients

for the seed mix

  • 5 g sesame seeds
  • 5 g linseeds
  • 5 g rolled oats
  • 5 g sunflower seeds
  • 15 g digestive bran
  • 3 g pumpkin seeds
  • 1 g aniseeds
  • 45 mls boiling water

for the bread dough

  • 250 g unsifted whole wheat flour
  • 10 g salt
  • 200 g fed sourdough starter
  • 15 g honey
  • 5 g fructose
  • 8 g yeast
  • 12.5 mls canola oil plus extra for the bowl and tin
  • 175 mls tap water

Method

for the seed mix

  • Mix the seeds with the water and set aside to absorb while you make your bread dough

for the bread dough

  • Lightly oil a mixing bowl with oil
  • Place all of the ingredients for the bread dough into the bowl of a stand mixer
  • Mix for 4 minutes on slow and then 8 minutes on a medium speed
  • Place the dough into the oiled mixing bowl and cover with a damp cloth
  • Leave in a warm place to prove for 40 minutes
  • Lightly oil a loaf tin
  • Place the dough into the tin and flatten with wet hands
  • Cover and prove for 50 minutes
  • Preheat the oven to 220° Celsius
  • Lightly spray the top of the dough with water and place the seed mix on top of the dough
  • Place some ice blocks into your oven when you put the loaf tin in and bake for 55 minutes
  • 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.

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