Sourdough bread with seeds

Indulge in the wholesome goodness of homemade sourdough bread infused with a delightful mix of nutritious seeds. This recipe combines the tangy flavor of sourdough with the earthy crunch of linseed, sesame, sunflower, and pumpkin seeds, creating a bread that's both hearty and delicious. Perfect for breakfast, lunch, or any time of the day, this sourdough bread with seeds is sure to become a favorite in your kitchen. Follow along as we guide you through the process of making this flavorful bread from scratch.

Ingredients:

- 700 grams white flour

- 300 grams whole wheat flour

- 500 milliliters water

- 1 (40 grams) yeast

- 2 teaspoons salt

- 2 teaspoons sugar

- 2 tablespoons powdered milk

- 50 milliliters oil

- 2 tablespoons linseed

- 2 tablespoons sesame seeds

- 2 tablespoons sunflower seeds

- 2 tablespoons pumpkin seeds

- Coating:

- 1 tablespoon oil

- 4 tablespoons water

- Mixed seeds for sprinkling

Instructions:

1. In a bowl, combine a pinch of flour, sugar, and a little water. Add the yeast and allow it to rise.

2. Mix both types of flour in a large bowl. Add salt, sugar, oil, powdered milk, part of the flour, and 250 milliliters of water to the yeast mixture. Use a mixer to knead the dough initially.

3. Incorporate the seeds into the dough, gradually adding the remaining flour and water while kneading by hand.

4. Cover the dough and let it rise for 1 hour.

5. Divide the sourdough into 2 portions. Shape each portion into a ball, then roll it up into a loaf.

6. Grease two baking molds with a little oil and sprinkle seeds on the bottom and sides of each mold.

7. Place the loaves into the prepared molds, cover them, and let them rest for another 30 minutes.

8. Preheat the oven to 200°C (390°F).

9. Combine 1 tablespoon of oil and 4 tablespoons of water to create the coating mixture. Brush the loaves with this mixture and sprinkle various seeds on top.

10. Bake the bread in the preheated oven for about 35 minutes, or until golden brown and cooked through.

11. Once baked, remove the loaves from the oven and let them cool slightly before slicing.

12. Serve the sourdough bread with seeds warm or at room temperature, and enjoy its delicious flavor and hearty texture!