Seeded Sourdough

Coated in a classic combination of poppy, sesame, and flax seeds, this sourdough loaf pairs a soft interior with a crispy, crunchy crust. Serve with smashed avocados, poached eggs, and sprouts for a hearty breakfast, or pair with peanut butter and jam for a PB&J that's hard to beat. The seeds add depth of flavor without overpowering, making this versatile bread perfect for toast, sandwiches, and crostini.

The technique for rolling the boule in seeds before baking can be a bit tricky at first, but this bread is so tasty you'll want to practice all the time. Before you know it, you'll be a seeded sourdough pro.

Ingredients

• 175g Carolina Ground 75
• 125g fresh-milled rye
• 700g organic white bread flour (King Arthur, or any bread flour you have on hand)
• 700g warm water
• 20g kosher salt
• 200g sourdough starter
• Poppy, sesame, and flax seeds for coating
• Rice flour for dusting baskets

Directions

1. Combine 200g sourdough starter and 650g warm water. Add the flours and slowly mix to combine until all flour is incorporated. Cover with a towel and rest for 20 minutes.
2. Add the salt and the remaining 50g of water to the dough. Mix slowly to combine, then mix on medium-low for a few minutes. Transfer to a clear bowl, cover with a damp towel, and rest for 30 minutes.
3. Fermentation: Using a wet hand, perform four folds of the dough, bringing each corner to the center. Cover and rest for 30 minutes. Repeat twice more, then once per hour for 2 hours. The dough is ready when it stays stable and doesn't lose shape after folding.
4. Pre-shape: Transfer the dough to a lightly floured surface and divide into two equal pieces with a bench scraper. Working with one piece at a time, gently pull all edges of the dough toward the center to create a round shape. Rest seam-side down for 30 minutes, lightly floured and covered with a damp towel.
5. While the dough rests, prepare your baskets (or bowls) by dusting them with rice flour, and place your seeds on a plate.
6. Final shape: Lightly dust the tops of each dough ball. One at a time, flip the dough over and gently flatten into a thick disc. Bring the bottom up and over the center and press to secure; stretch the left side over the center to the right and press; do the same on the right; then bring the top down over the center. To finish, gently roll the dough from bottom to top in a circular motion to create a tight boule. Spray the top with water and roll onto the seeded plate. Place the dough seed-side down in the basket and dust with extra flour to prevent sticking.
7. Cover and proof for 2 hours (longer if your kitchen is cold, less if warm). The boule is ready when the dough bounces back slowly after a finger poke (press a finger about 1/2" into the dough).
8. Bake for 20 minutes at 500°F in a covered Dutch oven. Remove the lid, lower the temperature to 450°F, and bake another 25 minutes.

From our kitchen to yours.