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Seeded Sourdough Bread
This seeded sourdough bread was a hit among my entire family, which includes children with preferences such as, “any seed but sunflower” and “no pointy things in my mouth” as well as opinions like, “hemp is tahini gone wrong.” The winning assortment of seeds was organic chia seeds, poppy seeds, and toasted sesame seeds.
Of course, everyone has different preferences, and I suggest using the seeds you like best. For example, I did an earlier version of this recipe with chia, flax, and hemp seeds that was quite delicious, and was actually more “super” because all three of those seeds are considered super foods. I learned in this earlier version that the seeds absorb quite a lot of water, so my final recipe has a total of 475 grams of water, which is technically 95% hydration, but because the seeds absorb so much water, the dough feels more like 80% hydration.
Even with only one super food seed (chia), the bread is very nutritious, and it has a lovely crackle from the heavily seeded crust, soft chewiness in the crumb, and a delicious aroma. I decided not to use whole grain flour in this recipe partly to give emphasis to the seeds’ flavors, and partly because the seeds deliver a high amount of fiber and nutrients on their own. Poppy seeds are very high in calcium and manganese. Sesame seeds are high in copper, and chia seeds are very high in omega-3 fatty acids, among other things. For scientific research on the importance of consuming a high ratio of omega-3 to omega-6 fatty acids, click here.
Seeded Sourdough Bread
With chia, poppy, and toasted sesame seeds, this bread smells delicious and is full of flavor. The crust is crackly and the crumb is soft and chewy. This seeded sourdough bread can be eaten any number of ways, but is particularly tasty in grilled cheese sandwiches, buttered and fried on a cast iron skillet.
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Seeded Sourdough Bread