Seeded Sourdough Bread

Seeded Sourdough Bread

Makes 2 loafs

This seeded sourdough bread is a must-try. This bread isn't your basic sourdough bread.  What I used in this bread is a mixture of flour and seeds like, nigella seeds, chia seeds, and hemp hearts. As for flours I used cornflour, bread flour, and whole wheat flour. Using these flours and seeds gives texture and flavors with a hint of sourness. Here's what you need.

Making Sourdough Starter

- 1/4 cup water 

- 1/4 cup flour

- big jar

1. In the big jar, mix the flour and water until everything is combined. Cover the jar with a tea towel or paper towel loosely with an elastic band. Feed your starter every day with the same ratio of flour and water for seven days and continue to cover with a tea towel. After seven days, your starter will be done. You can put the jar lid on and put it in the fridge. When the starter is in the fridge you'll only need to feed it once a week. As for it staying out side you'll need to feed it everyday. Whichever you prefer. With this starter you don't need to discard, as some recipes say you do. I personally don't see a difference. 

Ingredients for bread

- 1 cup of sourdough starter

- 2 1/4 cups lukewarm water

- 1/4 cup olive oil

- 4 teaspoon salt I used pink salt

- 3 cups bread flour

- 1 1/4 cup cornflour

- 1 1/4 cup whole wheat flour 

- 2 tablespoon nigella seeds

- 2 tablespoon chia seeds

- 2 tablespoons hemp hearts

- cooking spray

- 2 cups of water (for the oven to make steam)

Directions

1. In an extra-large bowl, combine all ingredients with a spatula until it becomes a dough. Then, with your hands form the dough in a ball. In the same bowl spray it with some nonstick spray put your dough in the bowl, and cover it. Let it proof/ferment for 12-18 hours.

2. After it's done rising, on a clean surface sprinkle some flour and divide the dough in two. Then, form them into two smooth loaves. Then, put in your bread basket or spray and flour two loaf pans, putting your loaves seam side up. Let it rise again for two and a half hours, or until when you lightly press it with your finger the dough bounces back slowly, if it bounces back fast, then it still needs to rise a little longer. 

3. After it's done rising, preheat the oven to 450°F. Line a baking sheet with parchment paper. Then, turn your loaves on the baking sheet with the smooth side up. Then, get a sharp knife or blade and score it. Either just one line down the middle or make a design like I did (kind of).

4. After you're done with the design, turn down the heat to 400°F just before you put it in the oven. When you've put the bread in the oven, quickly pour 2 cups of water into the bottom of the oven and quickly close the door, so steam forms in the oven. This will give your bread a nice crust. Bake your bread for 50-65 minutes or until your bread is a nice golden color. You will also know it's done when the bread sounds hollow when you knock on it.

There you have it, some nice loaves of bread ready to eat for breakfast. Hope you enjoy making this recipe.