Once you’ve mastered the simplicity of making your own sourdough bread at home. The joy spreads and so does the creativity!
You’re about to learn how dang easy it is to turn your beloved sourdough bread into a magnificent loaf of seeded sourdough.
Straight up, let me tell you, with seeds, anything goes. Linseeds (flax), sunflower seeds, chia seeds, poppy seeds… hemp seeds. There aren’t any rules as to how much you can add or what kinds of seeds you can use. If you find that using a lot of seeds compromises the stability of your loaf, next time, add a small amount of vital wheat gluten. It will strengthen the gluten bonds which can be interrupted by all the seeds.
When to add seeds to sourdough bread
You can make seeded sourdough by adding one type of seeds to the dough (I often just use linseeds) or you can add a mix of many seeds. Combinations are personal and varied.
Knowing how to make seeded sourdough comes down to knowing just one simple hack that will ensure making adding seeds to your precious dough will work for you, wonderfully, every time.
BEST NO-KNEAD SOURDOUGH BREAD RECIPE
Start with your normal sourdough bread recipe. You know it works! that you know works.
If you don’t have a go-to recipe, I recommend trying ours. The feedback on our recipe over and over is: “‘I tried so many and yours is the only one that works!”
OKAY, SO 1 SIMPLE HACK FOR FLAWLESSLY ADDING SEEDS
I looooove making linseed (flax) sourdough loaves. 🤍 The dark little jewels add a fabulous nutty flavour and speckled beauty, however, they along with chia seeds, are moisture thieves! 😂
Chia seeds and linseeds steal water from your dough, leaving you with a sourdough loaf that doesn’t rise as much as usual. These are the only two seeds that have an impact on your dough. Because they absorb water, and take it from the dough, the hyrdration of the flour is reduced.
The dough becomes firmer, drier and the rise is smaller once it hits the oven.
To combat: it’s time to get your generosity on! 😁 Add the same amount of EXTRA water to your dough as you do chia or linseeds. EG: If you add 1/4 cup of linseeds to your dough mix, add an extra 1/4 cup of water as well. It will quench the thirst of the chia or linseeds and keep your dough hydrated.
All other seeds can be added with any portion and any mix!
WHEN & HOW: ADDING SEEDS TO YOUR SOURDOUGH DOUGH
As mentioned, I use 1/4 cup seeds per loaf, but you can use more or less. Normally I measure everything by weight, but volume is easiest for this.
1/4 cup of linseeds plus 1/4 cup of extra water.
It’s that easy!
Add the seeds to the bowl, at the same time as the flour when making your dough. The seeds will mix through evenly as you combine the ingredients and squeeze the dough.
The resulting dough will be a little wetter than usual, but the resulting loaf is incredible!
If you are using an electric mixer to knead your dough, I recommend adding the seeds towards the end of the dough cycle. Some machines will beep with a warning at a pre-programmed time. Adding the seeds later in the mixing cycle will stop the kneading action breaking up the seeds into smaller pieces while the dough is vigorously mixed over and over. The seeds (or fruit also) can result in disappearing into or becoming like slush inside the dough.
Using Vital Wheat Gluten
If you find that adding a lot of seeds is changes the structure of your loaf, causing it to struggle holding its shape, add 10g of Vital Wheat Gluten next time you make it. It will help strengthen the gluten bonds that are being broken up by the seeds. I think you will be presently surprised how something so small, can make such a BIG difference!
SEEDS YOU MAY LIKE TO TRY
Home delivered from Amazon or visit your local supermarket or health food store:
Linseeds / Flax seeds* see above information for tips on using
Soy Lecithin (Combined with linseeds this makes ‘soy and linseed‘ bread’)
Sesame seeds (white)
Sesame seeds (black)
Roasted black sesame seeds
Chia seeds* see above article for tips on using
Styrian black pumpkin seeds
Organic Omega seed mix