Seeded Sourdough Bread (Variation on Our Basic Loaf)

A seeded loaf is just our basic sourdough recipe with a soaked seed mix folded in and a seed crust on top. Bake the basic loaf a couple of times first so you know how the dough should feel; seeds make it a little harder to read.

What you need on top of the basic recipe

60–80 g mixed seeds for the dough (about 12–16% of the 500 g flour). Sunflower, pumpkin, sesame and linseed (flax) are a common mix.
The same weight of boiling water for the soaker (60–80 g).
About 40 g extra seeds for coating the outside.

Toasting the seeds in a dry pan before soaking adds flavour, but it's optional.

Make a soaker first

Dry seeds pull water out of the dough and can leave it stiff and the crumb dry. Soaking them avoids that:

Pour the boiling water over the seeds, stir, cover and leave for at least an hour, or overnight in the fridge.
Linseed turns gel-like; that's normal. If any water is left sitting on top before you use it, drain it off.

When to add the seeds

Mix the dough and do the first sets of stretch and folds exactly as in the basic recipe. Add the soaked seeds at the second or third set of folds, once some gluten has formed: spread them over the dough and fold them in until they're evenly spread. The dough will feel wetter and messier for a set or two, then come back together.

Seeds can slow bulk a little and make the rise harder to judge, so go by the usual cues (risen by roughly half to three quarters, domed, bubbly at the edges) rather than the clock.

Coating the crust

After the final shape, roll the top of the loaf over a damp tea towel, then press it into a tray of seeds before it goes into the banneton seam side up. The damp surface helps them stick.

Scoring and baking

Score a little more firmly. A seed crust resists the blade, so use a sharp lame and one confident cut; a slightly deeper or longer score helps.
Watch the colour. Exposed seeds can scorch. Bake as in the basic recipe, but if the seeds are darkening quickly once the lid is off, drop the oven by about 10–20°C.
Bake it through. Seeded loaves hold more moisture, so they can need a few extra minutes. An internal temperature of around 96–99°C is a good sign it's done.

Frequently asked questions

Which seeds work best in sourdough?

Sunflower, pumpkin, sesame and linseed are the most common, and a mix gives the best texture. Poppy and chia work in smaller amounts; chia absorbs a lot of water, so soak it well.

Do I have to soak the seeds?

Small seeds like sesame and poppy can go in dry in modest amounts, but soaking a larger mix (especially linseed) keeps the dough from stiffening and the crumb from drying out.

Why did my seeded loaf come out dense?

Usually the soaker water made the dough wetter than you expected, or bulk was cut short because the dough was harder to read. See why sourdough turns out dense.