Sourdough Bread with Pumpkin and Sunflower Seeds

Sourdough bread is more than a method of baking; it is a slow and deliberate craft rooted in natural fermentation. Instead of commercial yeast, sourdough relies on wild yeast and bacteria cultivated in a starter made from flour and water. This living culture creates the bread’s distinctive depth of flavor, open crumb, and improved digestibility. If you are just beginning your sourdough journey, learning how to build a strong starter is essential. Our guide to starting a sourdough starter explains the process step by step, while sourdough basics guide covers fermentation, hydration, and timing in more detail.

Once you understand the fundamentals, sourdough offers endless possibilities for creativity. This recipe builds on a classic loaf by incorporating pumpkin and sunflower seeds, adding both texture and a subtle nutty flavor. Seeded sourdough is ideal for everyday meals, as the crust stays crisp while the interior remains tender and moist for several days.

Elevating flavor and texture with seeds

Pumpkin seeds and sunflower seeds bring more than crunch. They enhance the nutritional value of the bread while complementing the mild acidity of sourdough. When evenly distributed throughout the dough, each slice offers a balance of chewy crumb and toasted seed flavor. This combination works especially well in naturally fermented bread, where long fermentation allows flavors to develop slowly and evenly.

Hydration plays a central role when baking seeded sourdough. Seeds absorb moisture during fermentation, so maintaining the right balance of water and flour ensures a loaf that rises well without becoming dense. From the initial mix to the final proof, careful handling helps create a loaf that looks and tastes professional.

Sourdough bread with pumpkin and sunflower seeds cooling after baking, showing a crisp crust and well‑developed structure.

Ingredients

The ingredients for this sourdough bread are intentionally simple, allowing fermentation and inclusions to define the final flavor. Using weight measurements ensures consistency and accuracy, especially when working with naturally leavened dough. Pumpkin and sunflower seeds are added without pre‑soaking, as the dough hydration is sufficient to soften them during fermentation.

• 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)

Seeded sourdough bread is particularly well suited for daily consumption, as it pairs structural integrity with nutritional density. The natural acidity of sourdough balances the mild sweetness of pumpkin seeds and the richer, nut‑like profile of sunflower seeds. When properly fermented, the loaf remains moist for several days without additives, making it a reliable staple for home baking.

Step 1: Mixing 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 5: 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.

From fermentation and shaping to oven baking and slicing, these step‑by‑step images show the complete process of making sourdough bread with pumpkin and sunflower seeds from dough to finished loaf.

Nutritional Information (Per Serving)

This nutritional overview reflects one slice from a fifteen‑slice loaf and provides a general estimate rather than an exact measurement. Values may vary depending on fermentation length, flour type, and seed ratio. Naturally fermented sourdough often delivers steadier energy release and improved digestibility compared to commercial yeast breads.

Nutrient	Amount Per Serving (1/15th bread)
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

Why Natural Fermentation Matters in Seeded Sourdough

Natural fermentation allows wild yeast and lactic acid bacteria to slowly transform simple ingredients into a complex, flavorful loaf. This gradual process improves mineral absorption, enhances keeping quality, and creates the characteristic aroma associated with true sourdough bread. In seeded loaves, extended fermentation is especially important, as it ensures the dough remains light and well-structured despite the added weight of nuts and grains.

Pumpkin and sunflower seeds benefit from the acidic environment of sourdough fermentation, which softens their texture while amplifying their roasted, earthy notes during baking.

Choosing the Right Flour for Seeded Sourdough Bread

Flour selection plays a decisive role in how well a seeded sourdough dough develops. Whole wheat flour contributes flavor and nutrition, while T65 or all‑purpose flour provides the protein strength required for good oven spring. The balance between these flours creates a dough that is elastic enough to trap gases yet tender enough to yield a soft crumb.

Because seeds absorb moisture over time, maintaining adequate hydration is essential when working with mixed flours. Proper hydration supports gluten formation and ensures an open, even crumb.

This seeded sourdough pairs well with both sweet and savory toppings and toasts beautifully. If you enjoy experimenting with inclusions, you may also like sourdough bread with raisins or the deeper flavors of dark brown sourdough with roasted malt.

For creative ways to use leftover starter, browse our sourdough discard recipes, including treats like sourdough oatmeal cookies with raisins and sourdough apple raisin cake. Share your favorite seed combinations or variations in the comments and keep exploring the many flavors of sourdough baking.