Seeded sourdough bread

Seeded sourdough bread

Total: 15 hr 45 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / 100 g: 221 kcal
, Fat: 4 g
, Carbohydrate: 36 g
, Protein: 7 g


1 piece


The original recipe with guaranteed success is for 1 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


20g Sourdough starter culture (see recipe)
30g wholemeal rye flour
20g white flour
½dl water

Soak overnight

50g sunflower seeds
30g linseed
30g buckwheat
3tbsp water

Starter dough

4 ½dl water
250g white flour
100g wholemeal flour
100g wholemeal rye flour
2tsp salt
1tbsp water

To bake

a little wholemeal rye flour
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For a lidded casserole dish

How it's done


Place the starter culture in a bowl, combine with the flours and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.

Soak overnight

Mix the seeds, linseed, buckwheat and water, cover and leave to stand for approx. 8 hrs. or overnight.

Starter dough

Pour the water into the sourdough, mix. Add the flour and soaked seeds, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough. Using a food processor, knead for approx. 10 mins. on a low setting, leave to rise again at room temperature for approx. 1½ hrs.

Folding & rising

Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.

Cover the dough and leave to rise again at room temperature for approx. 2 hrs.

To bake

Place the casserole dish (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Remove the dish, line with baking paper. Separate the dough from the edges using a dough scraper, transfer to the casserole dish, dust with flour, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.

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