Seeded Rye Sourdough

This loaf of sourdough bread is loaded with seeds and has nutritious rye flour to make this delicious yet healthy loaf of bread.

CourseBaking, Vegan Staples

CuisineAmerican

Servings

Calories240kcal

Day 1 - The night before making your dough, feed your starter so it will grow overnight.
Do with equal parts (50 grams each) flour and water
Day 2 - Measure out the flours and water, using a dough hook to mix together until combined. This will make a shaggy dough. Let it rest for 1 hour
Measure out your active sourdough starter, salt, seeds, and Molasses
Add in roughly 1/5 of your sourdough starter, salt, seeds and molasses to the dough, fold in.
Repeat the process of adding the starter, salt, and seeds to the dough, and folding it in until everything is used up.
Let rest for 30 minutes, then fold the dough every 30 minutes 4 times
Leave your dough in the bowl at room temperature for 4-6 hours (depending on room temperature) until the dough rises about 50%
Remove the dough from the bowl and reshape it by gently folding it into a loaf
Place in a prepared banneton basket, and refrigerate overnight (at least 12 hours or up to 24 hours)
Day 3 - Place your Dutch oven in the oven and preheat the oven to 500F
Bake the Dutch oven for 30 minutes
While your Dutch oven is heating up remove your dough from the refrigerator and score the top of it. Use whatever design you prefer!
Remove the Dutch oven from the oven, line with parchment paper or a silicone baking mat
Place dough in the lined Dutch oven and bake for 20 minutes
Lower the oven temperature to 450F
Remove the lid of the Dutch oven, spray the dough with fresh water
Bake for 3-7 minutes or until the crust is golden brown