Public Recipe
Nutty Whole Grain Sourdough
Shared on 7/10/2025
A powerhouse loaf packed with seeds, oats, and whole grains. This bread is as nutritious as it is delicious, with a complex nutty flavor and hearty texture.
Prep Time
1 hour active (including soaker)
Bake Time
50 minutes
Difficulty
advanced
Yield
1 large loaf
sourdough
whole grain
healthy
Ingredients
- 300g (2½ cups) Bread flour
- 100g (¾ cup) Whole wheat flour
- 50g (⅓ cup) Rye flour
- 50g (½ cup) Rolled oats
- 380g (1⅔ cups) Water
- 100g (½ cup) Sourdough starter active
- 10g (2 tsp) Salt
- 40g (¼ cup) Sunflower seeds
- 30g (3 tbsp) Flax seeds
- 40g (¼ cup) Pumpkin seeds
Instructions
1
1
SOAKER: Combine oats and seeds with 100g boiling water. Cover overnight.
2
2
Autolyse flours with remaining water 45 minutes.
3
3
Add starter, salt, and drained soaker. Mix well.
4
4
Bulk ferment 5-6 hours with 5 folds.
5
5
Shape, roll top in extra seeds if desired.
6
6
Cold proof 10-16 hours.
7
7
Bake at 475°F covered 25 min, then 425°F uncovered 25-30 min.
Equipment
- Dutch oven
- Digital scale
- Banneton
Tips
- •The soaker is essential—it softens seeds and prevents them from stealing moisture.
- •Higher hydration compensates for whole grains absorbing water.
- •Score deeply—multi-grain doughs are denser.
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