Once you’ve tried making your own bread, there truly is nothing better than the delicious warming aroma of a home-baked loaf wafting out of your oven. You’ll find this recipe can easily fit into your busy week too, with only an evening needed to prep (15 minutes), then a few days later, a short burst in the oven and you're done! It lasts beautifully in the cupboard for up to five days, and equally slices perfectly (no crumbly bits) to be stored in the freezer. Although truth be told, it probably won't last that long!
Five Seed Sourdough [Vegan]
Ingredients You Need for Five Seed Sourdough [Vegan]
- 5 cups rye flour
- 2 1/3 cups warm water
- 1 1/4 teaspoons sea salt
- 1/4 cups pumpkin seeds
- 1/4 cups sunflower seeds
- 1/4 cups hulled sesame seeds
- 1/4 cup chia seeds
- 1/4 cup poppy seeds
- 1/4 cup extra virgin olive oil
How to Prepare Five Seed Sourdough [Vegan]
To Make the Sourdough Starter:
- Mix 1 cup flour with 1 1/2 cups of warm water in a bowl, then leave in a warm place covered with a tea towel overnight.
- The next day, mix in 1/4 cup of the remaining 4 cups of flour and 1/4 cup of your remaining water and cover again until the next day.
- After two days, taste — if the mix is slightly sour, you're ready to bake. If you prefer a more sour bread (or if you're in a cooler climate), you might need to wait up to four days for the starter to be sufficiently sour. Keep adding 1/4 cup flour and water each day as above to keep the starter brewing.
On the Pre-Bake Day:
- Mix all remaining flour and warm water, along with the seeds, olive oil, and salt into your starter, either in a food processor on the lowest speed, or use the dough cycle if you have one.
- Pour the mix into a lightly greased tin, spreading it out slightly higher at the two ends and lower in the middle, as per the photo above. It will rise more in the middle so this technique will give you a nice flat loaf. Cover your loaf tin with a tea towel and leave again in warm place overnight for its final rise.
To Make the Sourdough:
- Preheat your oven to 350°F, then place your loaf in the oven down low and bake for 45-50 minutes until a skewer comes out dry. Remove and let cool on a wire rack for 5 or more minutes before slicing.
Notes
Makes one loaf. The sourdough process can take anywhere between two and four days, depending on your climate (colder climates take longer). If you don't want to wait the 2-3 days using the sourdough method, you can also make a quick yeast-based loaf with this recipe. Add 2 teaspoons of dried active yeast and 2 tablespoons coconut nectar to your dough, leave to rise for 2 hours in a warm place in the loaf tin, then bake as per the above (no overnight waits). It also freezes — simply slice to your desired thickness then place in a bag in the freezer and remove each slice as you need.
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About The Author
Buffy-Ellen Gill
See My Recipes Wholesome family dinners and decadent gluten-free, vegan desserts.
Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community, and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living and shares her weekly recipes, health and wellness articles, and inspiring interviews with an online community of over 100,000.
Great recipe – made this yesterday and having it for breakfast today. Beautifully moist and just perfect. This will become my new go to recipe. Thanks for sharing! I had another recipe from Sweden but the very hard crust was a serious danger to my teeth! This one is perfect and just like I know good bread from home in Germany. And so easy – bonus!
How much sourdough starter is used in this recipe ?