from 1 vote
Sourdough Seed Bread
1 1/4 cup warm milk
(sub agave or maple syrup to make it vegan)
3/4 cup fed sourdough starter *see note*
olive oil (23g)
(or 1 star anise, crushed)
ground flax seeds
whole wheat flour
all purpose flour
Place the milk and honey in the microwave and heat for 2 minutes to remove the chill and soften the honey.
Whisk together the milk, honey, sourdough starter, oil, salt, & all those seeds.
Add the flours and stir to combine. Use a dough hook if you're using a stand mixer. If mixing by hand, you may need to use your hands to get everything fully incorporated.
Remove dough from bowl. Grease the bowl. Return the dough to the bowl and flip the dough around so that all sides are greased.
Cover and allow to rise in a warm place until doubled (about 12 hours).
Form into a loaf and place in a loaf pan or onto a baking sheet. Cover and allow to rise in a warm place about 2 hours.
Preheat oven to 375 degrees Fahrenheit.
Bake about 45-50 minutes or until crust is slightly brown and a toothpick inserted in the centre comes out clean or an instant read thermometer reads 195 degrees Fahrenheit.
To yield 1 tablespoon of seeds per slice, cut into 16 slices when cooled. But you can make as many slices as you prefer.
the video in this post
to learn the difference between fed and unfed starter.
sourdough seed bread
Jessica Penner, RD
Recipe Developed by Jessica Penner, Registered Dietitian
Published on: www.smartnutrition.ca