Seeded Sourdough Bread

Name: Seeded Sourdough Bread
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 16
Cuisine: Sourdough
Ingredients: 556g Yecora Rojo 00 flour; 238g Stardust whole wheat flour; 160g active sourdough starter; 626g water; 24g additional water (added with salt); 18g sea salt; ½ cup raw sunflower seeds; ½ cup raw pumpkin seeds; ½ cup sesame seeds; ⅓ cup poppy seeds

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April 29, 2025

Crispy seeded sourdough with two crumb halves to the right and flowers in the background

24 hours

medium

2 loaves

Afterglow Sourdough Bread

🌿 Seeded Sourdough Bread That’s Light, Crunchy & Packed with Glow

This loaf is pure Afterglow 🌾—a light wheat sourdough with sunflower, sesame & pumpkin seeds tucked inside and sprinkled on top. Crunchy crust, soft crumb, total magic.

Originally inspired by my Barton Springs Mill favorites Yecora Rojo and Stardust Whole Wheat, this version is easy for everyone to bake at home. You can swap in King Arthur Bread Flour, Whole Wheat, and even All-Purpose or 00 flour for a soft, balanced crumb that turns out beautifully every time.

The result is a loaf that’s hearty yet airy, wholesome yet light, basically, the best of both worlds. The soft sourdough crumb offers just enough stretch, while the crust delivers that deeply toasted crunch we all crave in a seeded sourdough.

And the seeds aren’t just for show. This is a sunflower, sesame, pumpkin seed bread with flavor and texture in every bite. If you’ve been wondering how to make seeded sourdough that’s both beautiful and bold, this loaf is your answer.

Every sourdough bake is an adventure. Sometimes the rise is perfect and lofty. Other times not so much. And honestly, even a slightly squat loaf still tastes like magic. You learn, you adjust, and you always get bread. That’s the joy.

Whether you’re using the coil fold method, stretching and folding, or just trusting your gut, lean in and have fun. Let this loaf remind you that in sourdough and in life, there’s really no such thing as a bad bake.

And this one? This one is good. Really good. It’s light and soft, no fuss needed. Just toast a slice, swipe on butter or your favorite jam, and go. I even tried it with avocado and it’s a total gem 💎

Why You’ll Love & Benefit from These Ingredients 🍵✨

🌾 Light Wheat Blend – Soft, airy crumb without the weight.
🌻 Seeded Inside & Out – Flavor, texture, and crunch in every bite.
🎯 No-Fuss Delicious – Toast, butter, jam, or avocado — done.
🍞 Beginner-Friendly Structure – Coil folds = strong, forgiving dough.

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

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Ingredients

Adjust Servings

	160 g active sourdough starter (100% hydration)
	600 g filtered water (hold back 20g to mix in with salt)
	400 g Barton Springs Mill Yecora Rojo 00 flour *(can replace with King Arthur Bread Flour)
	200 g Barton Springs Mill Stardust Whole Wheat flour *(can replace with King Arthur Whole Wheat or Bob’s Red Mill Whole Wheat)
	200 g Barton Springs Mill Marquis 00 flour (can replace with King Arthur All-Purpose or 00 Flour)
	18 g fine sea salt
	80 g mixed seeds (pumpkin, sesame, sunflower, flax — soak 1 hour in equal parts hot water before adding)

Flour to Feed Starter

	50g Barton Springs Mill Butler's Gold Flour (certified organic) Whole Wheat
	50 g King Arthur bread flour
	100 g filtered water
	Amazon Favorites

Nutritional Information

185 Calories

33g Carbs

6g Protein

3g Fat

3g Fiber

0.5 Sugar

175mg Sodium

Directions

Autolyse

In a large bowl, mix 160g active starter, flours, and 600g filtered water until no dry bits remain. Cover and rest for 30–45 minutes to let the flour fully hydrate.

Mark as complete

Add Salt + Water

Sprinkle in 18g salt and pour in the remaining 20–24g water. Gently pinch, fold, and knead until the salt dissolves and the dough feels smooth and elastic.

Mark as complete

Bulk Fermentation

Keep the dough warm, around 78–80°F if possible. Perform 4 coil folds (or stretch-and-folds) every 30 minutes during the first 2 hours. Add ½ cup soaked seed mix (pumpkin, sesame, flax, sunflower) during the third fold. Continue fermenting until the dough looks puffy, domed, and about 30% risen.

Mark as complete

Divide and Shape

Turn the dough out onto a lightly floured surface and divide into two equal pieces. Shape gently into rounds, cover, and let rest 30 minutes.

Mark as complete

Final Shape & Seed Coat

Shape each dough into a tight boule. Lightly mist the surface with water and roll the top and sides in your seed mixture. Place seam-side up in rice-floured bannetons.

Mark as complete

Final Proof

Choose one of the following: Room temp: 1–2 hours until slightly puffy Cold proof: Refrigerate 12–18 hours (recommended for deeper flavor and easier scoring)

Mark as complete

Preheat Oven

Preheat your oven to 500°F with your Dutch oven or bread oven inside for at least 30 minutes. Prepare parchment for flipping your dough onto before baking.

Mark as complete

Flip & Score

Carefully flip one loaf onto parchment, seam side down. Use a sharp lame or razor to make a confident slash down the center.

Mark as complete

Bake at 460°F

Bake 25 minutes covered Then 18–20 minutes uncovered, until golden and crisp Internal temp should reach 205–210°F.

Light crusty sourdough loaf on board with flours in the background

Mark as complete

10.

Rest

Remove the loaf and let it cool on a wire rack. Resist the urge to cut — give the crumb time to set.

Seeded sourdough loaf with sliced avocado on a wooden board and daisies in the background

Mark as complete

11.

Slice and Enjoy

Cool completely on a wire rack before cutting, try to wait at least 1 hour. Then slice in and enjoy that seeded crackle and open crumb. 🥰 Perfect with butter, jam, or a thick smear of avocado.

Messy avocado toast with tomato slices on seeded sourdough and a latte nearby

Mark as complete

Notes

And after that first bite? Mr. Squeeze gave his signature slow nod of approval. Lily, tail wagging, waited patiently for her crumb (she got one — of course). The crust was crackly, the crumb was soft, and suddenly… everything felt just right. Simple. Nourishing. Shared. Just the kind of loaf that reminds you why you bake.