Josey's Seed Feast

Sourdough loaves always have a special place in my heart- not just because they're delicious, but they're really fun to make too. Nothing brings me greater pleasure than slicing into a freshly baked loaf and breathing in the nutty, toasty aroma that only the breads to bake yourself have. For me, it's the best thing about being a baker.

This loaf is nutty, seedy and makes the perfect toast with almond butter and bananas. Its chewy and packs a real good crunch - trust me, it's really a Seed Feast with all those seeds in there. I honestly thought I read the recipe wrongly, but stick with it- I promise you'll get a super delicious loaf unlike any you've tasted.

Josey's Seed Feast
Recipe adapted from Josey Baker Bread book
Makes 1 large loaves or 2 small loaves

Seed soaker:
80g sunflower seeds
55g flaxseeds
40g pumpkin seeds
180g hot water

15g sourdough starter
120g cool water
105g wholewheat flour

240g lukewarm water
375g bread flour
2 tsp fine sea salt
Drained Seed soaker

Toast seeds at 180 degrees Celsius for about 15 min till they start to brown. Soak in the warm water for at least 5-10 minutes.
Mix preferment, and let sit 6-8h till bubbly and passes the float test.
Combine all the dough ingredients, rest 30min-1hour.
Gently knead the dough, giving approximately 10 stretch and folds to build up the structure, and dipping your hands in water to prevent sticking. Rest 30min.
Give another 3 stretch and folds at 15-30min intervals.
Bulk rise 2-3h at room temp, or refrigerated 12-48h.
Lightly flour the counter and preshape, resting 10-15min. Shape, and place in floured banneton seam side up. Rest 2-3h at room temp, of refrigerated 6-24h.
Preheat oven to 240 degrees Celsius for at least 45 min. Bake in a Dutch oven for 20 minutes covered, then another 25 minutes uncovered.
Cool completely before slicing.

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