Name: Fibermaxxing Seeded Whole Grain Sourdough Loaf Recipe
Prep time: 30 min
Cook time: 50 min
Total time: PT-495837H6M57S
Cuisine: Bread
Ingredients: 1½ cups (360 g) active sourdough starter (100% hydration); 2½ cups (300 g) whole wheat flour; 1½ cups (180 g) bread flour; 1¾ cups (400 ml) warm water; 2 tsp sea salt; 2 tbsp ground flaxseed; 2 tbsp chia seeds; 3 tbsp sunflower seeds; 3 tbsp pumpkin seeds (pepitas); 2 tbsp sesame seeds; 2 tbsp rolled oats (optional); 1 tbsp mixed seeds; 1 tbsp rolled oats; A little water for brushing

Description

This specialized Fibermaxxing Seeded Whole Grain Sourdough Loaf Recipe is a nutrient-dense bread. It uses whole wheat flour instead of refined white flour. It features a large blend of organic seeds. You will find chia seeds in the dough. You will also use flaxseed and sunflower seeds. Pumpkin seeds and sesame seeds add extra crunch.

Ingredients

Scale

For the Dough

1½ cups (360 g) active sourdough starter (100% hydration)
2½ cups (300 g) whole wheat flour
1½ cups (180 g) bread flour
1¾ cups (400 ml) warm water
2 tsp sea salt
2 tbsp ground flaxseed
2 tbsp chia seeds
3 tbsp sunflower seeds
3 tbsp pumpkin seeds (pepitas)
2 tbsp sesame seeds
2 tbsp rolled oats (optional)

For Topping

1 tbsp mixed seeds
1 tbsp rolled oats
A little water for brushing

Instructions

Prepare the Dough:
In a large bowl, mix the sourdough starter and warm water. Add whole wheat flour, bread flour, and salt. Mix until a rough dough forms.
Rest (Autolyse):
Cover and let the dough rest for 30–45 minutes to allow the flour to hydrate.
Add Seeds:
Add flaxseed, chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, and oats. Knead gently until evenly incorporated.
Bulk Fermentation:
Cover the dough and let it rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
Shape the Loaf:
Shape the dough into a round or oval loaf. Place it into a floured proofing basket or lined bowl.
Final Proof:
Cover and refrigerate for 8–12 hours (overnight) for deeper flavor and better texture.
Bake:
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Score the dough, sprinkle with extra seeds, and carefully place it in the hot Dutch oven.
- Bake covered for 25 minutes.
- Remove the lid and bake another 20–25 minutes until deeply golden.
Cool:
Let the bread cool completely for at least 1 hour before slicing to set the crumb.

Notes

Store the loaf in a bread bag or airtight container for up to 4 days. For longer storage, slice and freeze the bread, then toast slices directly from frozen.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: 1 loaf (12 slices)
Method: Artisan
Cuisine: Bread

Nutrition

Serving Size: Sourdough Baking
Calories: 1 slice

Keywords: High Fiber Whole Grain Seeded Sourdough Bread, Gut Healthy Seeded Sourdough Loaf, Homemade Whole Wheat Seed Bread Sourdough