My 4th Attempt at Baking Sour Dough Bread

Multiseed Sourdough Bread

(9% Rye 17% Seeds & Nuts, Knead)

Eating white bread is not exactly healthy so I decided to add some nuts, seeds and rye into my bread.

It’s also a similar method to my previous 3 attempts but a 70% hydration this time around. The recipe calls for 100g of mixed seeds so I added a mixture of sesame seed, walnut and sunflower seed. I was actually trying to finish up my black sesame seeds since I had it for a long time.

Refer here for recipe

Baker’s Percentage

9% Rye Flour, Rest bread flour

27% Sour Dough Starter

17% Mixed Seed & Nuts: 9% sesame seed, 6% walnut, 2% sunflower seed

70% Hydration

Day 1

1400 Feed Sour Dough Starter

Day 2

1030 Feed Sour Dough Starter

1550 Pass float test, weight & mix.

1400 Knead

1430Bulk fermentation

1730 Shape

1745 Slow prove in fridge

Day 3

1100 Preheat oven

1130 Score & Bake

1200 Cool

It tasted like sesame seed and rye… Nutty and healthy.