Seeded bread: the recipe

Name: Seeded bread
Cook time: 43 min
Total time: 35 h 48 min
Yield: 2 pieces of 680 g
Ingredients: 85 g Wheat flour; 107 g Water; 17 g LiCoLi; 525 g Wheat flour; 54 g Rye flour; 246 g Water; 141 g Soaking water; 16 g Salt; 81 g Sunflower seeds; 40 g Sesame seeds; 47 g Flaxseeds

A seeded bread with a character all its own, marked by its intense toasted aroma and rich nutritional profile.

The sunflower and sesame seeds are toasted in the oven at 190°C (375°F) for 5-6 minutes before mixing, releasing a pronounced nutty note. The flaxseeds add flavour, colour and nutritional value.

This was conceived as a pure sourdough bread with an overnight retard in the fridge, ideal for developing the fullest aromatic complexity.

Alternatively, after shaping the dough can proof at room temperature for about 2 hours before baking.

You can add up to 1% commercial yeast to speed up production, accepting a slight compromise on the final aromatic profile.

This recipe is freely inspired by, or adapted from, a formula by Master Jeffrey Hamelman.

At a glance

Method: Preferment, without autolyse
Preferment: Liquid sourdough starter — 13% of the flour
Mixing: Stand mixer

Number of pieces: 2
Weight per piece: 680 g
Preferment weight: 209 g
Dough weight: 1150 g
Total dough weight: 1360 g

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Ingredients

Quantities for 2 pieces of 680 g, kitchen at 21 °C

Preferment

Wheat flour (0, W320)85 g
Water107 g
LiCoLi17 g

Dough

Wheat flour (0, W320)525 g
Rye flour (Whole wheat, W80)54 g
Water246 g
Soaking water141 g
Salt16 g
Sunflower seeds81 g
Sesame seeds40 g
Flaxseeds47 g

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

Prepare the grains (see notes)
LiCoLi: make it and let it ferment (at room temperature) (14 hours)
- Weigh the ingredients
- Use water at 30 °C
- Mix the flour, water and starter until you get a smooth batter
- Transfer to a container, covered but not airtight
Weigh the ingredients and knead (30 min)
- Use water at 24 °C
If mixing with a stand mixer or spiral mixer, pour in the last 20% of the water gradually, in a thin stream, only after the gluten network has formed.
End of mixing, start of bulk rise (at room temperature) (2 h 30 min)
Reinforcement fold 1 of 1
Divide/shape: weigh and form the pieces (5 min)
Start of proofing (in the fridge) (18 hours)
Up to 18 hours in the fridge (4 °C). The source offers 8 hours at 10 °C instead, or states 4.5 °C for the 18-hour option: Temperatures a home fridge usually can't hit exactly — this uses the longer retard, at whatever your fridge actually runs.
Ready to cook

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Baking

- conventional oven, with steam
- Overall temperature: 240 °C
- Time: 43 minutes
- Normal steam

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Flaxseed soaker: Put the flaxseeds in a bowl with the water from the recipe, cover with plastic wrap and leave at room temperature. Make it together with the LiCoLi build: It matures over the same stretch of time, no need to start it earlier.
Toasting: Toast the sunflower seeds and sesame seeds for 5-6 minutes at 190 °C before mixing.

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