Vegan Sourdough Breads with Seeds

Vegan Sourdough Breads with Seeds by Sigrilina -- These sourdough breads are ideal for a party.

These sourdough breads are ideal for a party. Skip to the recipe.

Recently I made these breads for my daughter’s birthday and they were a success among children and adults alike. We used the seeds we had at home at the moment: sesame, sunflower, pumpkin and flax seeds. But you can use your favorites, or may be a mix.

This recipe requires a stiff sourdough. You can replace the sourdough with baker’s yeast but the result will not be the same. Sourdough breads have a characteristic sour taste and better crust than other breads.

Prepare these sourdough breads with seeds and let me know in the comments how it went.

Vegan Sourdough Breads with Seeds

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serves: 40 breads (2 oz. each)
prep.: 15 min15′
rest: 7 hours7h
cook: 8 min20′
temp: 450 F

Ingredients

  • 8 cups of plain four
  • 2 oz of wheat germ
  • 1 teaspoon of malt extract
  • 2 tablespoons of salt
  • 14 oz of stiff sourdough
  • 2 1/2 cups of water
  • 4 tablespoons of sesame seeds
  • 4 tablespoons of pumpkin seeds
  • 4 tablespoons of flax seeds
  • 4 tablespoons of sunflower seeds
Vegan Sourdough Breads with Seeds by Sigrilina -- These sourdough breads are ideal for a party.

Preparation

Step 1 Sift the wheat flour in a bowl. Add the wheat germ.
Step 2 Make a well in the middle and place the malt extract and the sourdough cut in 2 inches pieces in it. Add the salt outside the well never in contact with the sourdough.
Step 3 Add part of the water and start mixing with your hands. Continue adding water and mixing until you poured all the water.
Step 4 Once all the ingredients are mixed, you can start kneading on a table. The dough should be sticky because it has a 65% hydration. It will stick to your hands. Nevertheless continue kneading for about 10 minutes. Resist the temptation to add more flour.
Step 5 After 10 minutes of kneading the dough should be elastic and smooth but still sticky. Now you can use some flour to take it off your hands and to roll the dough into a ball.
Step 6 Dust with flour the bottom of a clean bowl and put the dough in. Dust with flour on top and cover with a damp cloth. Let it rest for 2 hours.
Step 7 After resting, flatten the dough on a table and fold it in half. Roll it again into a ball and put it back on the bowl and dust it with flour on top. Cover again with a damp cloth. Let it rest for 2 more hours.
Step 8 Repeat step 7 including the 2 hours rest.
Step 9 After resting, flatten the dough on a table and divide into portions of 2 ounces (about 40 of them).
Step 10 Put the seeds in four separate dishes or trays. The seeds don’t have to be toasted, because they are going to get toasted in the oven.
Step 11 Dust flour on a baking tray. Take one of the portions and roll it into a ball. Brush it with some water on top and place the ball upside down on one of the dishes with seeds to coat the top of the bread. Place it on the baking tray (seeds up of course). Repeat with the other portions. Depending on the size of your tray you may need two of them, with about 20 breads in each.
Step 12 Cover with a damp cloth. Let them rest for 1 hour.
Step 12 Cook for 8 minutes at 450 F.

Notes:

  • Remember to feed your sourdough after making your sourdough bread. Check our sourdough recipe for more details.
  • You can replace the 14 oz of sourdough with 2 oz of fresh yeast or 1 tablespoon of instant yeast, but the result will not be the same.
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