Sourdough Bread with pumpkin and sunflower seeds

Sourdough bread is far more than just a loaf; it’s a long-standing tradition rooted in the ancient science of natural leavening. Unlike commercial breads that rely on industrial yeast, a true sourdough relies on a wild yeast starter—a living culture of flour and water that provides that signature tangy flavor and an airy structure. While the process may seem daunting to beginners, the foundation of a great artisan loaf requires only four pantry staples: high-quality bread flour, water, sea salt, and the most important ingredient of all—time. This slow fermentation process doesn't just develop a complex flavor profile; it also breaks down gluten and phytic acid, making the final bread easier to digest than its quick-rise counterparts. Find our other sourdough recipes in the link.

Elevating Texture with Pumpkin and Sunflower Seeds

For this specific recipe, we are moving beyond the basic white loaf to create a nutrient-dense, seeded sourdough. By incorporating pumpkin seeds and sunflower seeds, we introduce a delightful crunch and an earthy, nutty undertone to every slice.

Whether you are looking for that perfect blistered crust or a soft interior, mastering the balance of hydration and inclusions is key. From the initial autolyse to the final proof, we’ll walk through how to achieve a professional-grade bake in your home kitchen.

Image: Sourdough bread with pumpkin and sunflower seeds cooling down after baking.

Ingredients

• 250 gram whole wheat flour (2 cups)

• 250 gram T65 flour / all-purpose flour (2 cups)

• 375 gram water, lukewarm (1 ½ cups)

• 75 gram active sourdough starter (⅓ cup)

• 6 gram salt (1 teaspoon)

• 60 gram pumpkin and sunflower seeds (½ cup)

Step 1: Mix the Dough

In a large bowl, combine the lukewarm water (375g or 1 ½ cups) and active sourdough starter(75g or ⅓ cup). Mix with a fork until smooth. Replenish your starter with 40 g water (2tbsp) and 40 g flour (4 ½ tbsp). If you bake around three times a week, this amount is usually enough to maintain your starter without discarding, provided you keep it refrigerated.

Add the whole wheat flour (250g or 2 cups), T65 flour (250g or 2 cups), salt (6g / 1 tsp), and seeds (60g or ½ cup). Mix with a fork until combined into a homogeneous dough. Cover the bowl with a clean, damp kitchen towel to rise.

If you use T65 flour, the process is easier due to its higher protein content, which requires less stretching and folding. If you use lower-protein flour, follow the extended sourdough recipe.

Step 2: Bulk Fermentation

For recipes without T65 flour, cover the bowl and let the dough rise at room temperature for 2–4 hours, performing 3–4 sets of stretch-and-folds every 30–45 minutes. If you bake in the morning or afternoon, prepare the dough just after dinner. Let it rest and perform your stretch and folds before going to bed.

When using T65 flour, simply leave the dough for a few hours with a damp towel covering the bowl. Before sleeping stretch and fold the dough a few times on a wet kitchen counter and let it sit overnight at room temperature. In colder seasons, adjust by either pre-warming the dough in the oven at 45 °C (~110 °F) for one hour before fermentation, or by extending the fermentation time. Keep the bowl covered with a damp towel.

Step 3: Preparing for baking

By morning (or late morning if you want your bread ready for lunch-time), the dough should have doubled in size. If it hasn’t, extend the rising time or adjust the temperature before proceeding. Once doubled, prepare your baking pan with parchment paper dusted with flour. Lightly wet your countertop to prevent sticking, then transfer the dough onto it. Wet your hands and fold the four sides of the dough toward the center. Flip it over and shape it into a ball. Place the dough seam-side down in the prepared baking pan, cover with an oven-safe lid, and either bake right away, of let it rest for another 30 minutes if you are not sure about the increase of size of the dough.

Step 4: Baking

Preheat the oven to 230 °C (~450 °F). Bake the dough in the covered pan for 30 minutes. Remove the lid and bake for another 5–10 minutes, until the crust is golden brown and crisp. When using an oven that heats fast, you can start from a cold oven and set the time to 40 minutes (at 230 °C / ~450 °F) followed by baking 5-10 minutes without a lid of the golden crunchy crust.

Step 6: Cool before slicing

Remove the bread from the pan and let it cool for preferably for 60 minutes before slicing. Store the whole loaf uncovered until sliced. After cutting, you can store it in the baking pan with the lid on or use one of the typical bread storage containers.

Images: 1) Dough doubled after rising. 2) Using water on the counter to prevent sticking. 3) Dough shaped into a ball. 4) Slightly expanded dough after final proof. 5–8) Finished loaf!

Nutritional Information (Per Serving)

Based on 15 slices per loaf.

Nutrient	Amount Per Serving
Calories	150 kcal
Total Fat	3.0g
Saturated Fat	0.5g
Sodium	157mg
Salt	0.4g
Total Carbohydrates	27g
Dietary Fiber	2.5g
Sugars	0.3g
Protein	5.1g

Enjoy your homemade sourdough bread with pumpkin and sunflower seeds!

Share your favorite sourdough flavor combinations in the comments below. Find other sourdough bread recipes or sourdough discard pastry recipes on our website!