Seeded Multigrain Sourdough

Written By Shing Kam

Toasty, nutty, and full of crunch — a nourishing loaf packed with character.

At a Glance

  • Loaf Style: Artisan Boule or Batard

  • Skill Level: Intermediate

  • Total Time: ~24–28 hours

  • Prep Time: ~30 minutes

  • Yield: One medium loaf (~850g)

  • Hydration: 78% (plus added water for soaker)

  • Bake Temp: 475°F / 245°C

  • Baking Vessel: Dutch oven preferred

Ingredients

Main Dough

  • 100g active sourdough starter

  • 375g water (warm, ~78°F / 26°C)

  • 450g bread flour

  • 50g whole wheat flour

  • 10g fine sea salt

Seed & Grain Soaker

  • 25g sunflower seeds

  • 25g pumpkin seeds

  • 15g sesame seeds

  • 15g flaxseeds

  • 15g rolled oats

  • 80g boiling water

Tip: You may swap in or out other grains (e.g. millet, chia, rye flakes) as desired, keeping total dry weight around 95g.

Instructions

Prepare the Soaker
1. In a small bowl, combine all seeds, oats, and boiling water.
2. Stir and let sit for at least 1 hour (or overnight in the fridge) to soften and absorb the liquid.

Mix and Rest (Autolyse)
3. In a large bowl, mix starter, water, bread flour, and whole wheat flour until no dry bits remain.
4. Cover and rest for 45–60 minutes.

Add Salt and Soaker
5. Add the salt and the soaked seed mixture (including any remaining water) to the dough.
6. Pinch and fold gently to fully incorporate.

Bulk Fermentation with Folds
7. Let the dough ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours.
8. Perform 3–4 sets of stretch and folds during this period:
  • With damp hands, lift one side of the dough, stretch gently, and fold it across.
  • Rotate and repeat on all sides.
  • After each fold, cover and rest.

The dough will feel a little heavier due to the added seeds, but you should see noticeable puffiness by the end of bulk fermentation.

Shape and Cold Proof
9. Turn the dough onto a lightly floured surface and shape into a round or oval.
10. Roll the top of the shaped dough in extra seeds or oats if desired for a decorative crust.
11. Place into a floured banneton or cloth-lined bowl.
12. Cover and refrigerate overnight for 8–16 hours.

Score and Bake
13. Preheat oven to 475°F / 245°C with a Dutch oven inside for at least 45 minutes.
14. Turn dough out onto parchment, score the top, and carefully transfer to the hot Dutch oven.
15. Bake covered for 20 minutes, then uncover and bake for an additional 25–30 minutes until deep golden and crisp.

Visual Cues

  • This loaf will have a rustic crust and a hearty interior dotted with seeds and grains.

  • Expect a nutty aroma and slightly chewy crumb with great structural integrity for slicing.

Why This Works

The soaker softens grains and seeds, allowing them to meld seamlessly into the dough without drawing out moisture. This loaf balances hearty nutrition with sourdough’s gentle acidity, making it ideal for open-faced sandwiches, breakfast toast, or eating simply with butter.

Shing Kam
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Sourdough Rye Loaf