Multiseed sourdough bread

This seven seed sourdough bread is filled with wonderful, nutritious seeds.  It has steel cut oats, bulghur wheat, sesame, flax, chia, sunflower and pumpkin seeds so it has texture and a delicious nutiness to the bread.

This bread is great as a side or an appetizer, especially when it can be dipped in a garlic herb oil dipping sauce.

The chia seeds retains moisture so the bread is moist and doesn't dry out as quickly as regular sourdough bread.  This means that the crusty crust softens over time due to the high moisture content.

Tips for making seven seed sourdough bread

Due to the hydration of the seeds, the dough of this seven seed sourdough bread tends to be softer than regular sourdough bread.

Additional dry seeds can also be added to the outside of the bread as a topping, if desired.


When making this seven seed sourdough bread, it is important that the seeds are completely hydrated.  Allowing the seeds to rehydrate overnight maximizes the moisture content in the seeds rather than adding more liquid to the dough.  If the seed mixture has too much liquid, it will make the dough very soft and difficult to work with.

Just before the seeds are added to the flour mixture, add the salt to the seed mixture to allow the salt to dissolve throughout the seed mixture.  I have found that if you add the salt too early to the seed mixture, the salt inhibits the seeds from fully absorbing the water, resulting in a softer dough.

The seed mixture, when rehydrated should be so stiff that a spoon can stand straight up.

Oats and bulghur wheat.

Steel cut oats are the seeds of an oat plant that are cut into tiny pieces.  Unlike the rolled oats, this cut of oats does require a longer time to rehydrate.  Bulghur wheat is cracked whole-grain kernels of wheat.  It is usually used in mediterranean dishes and is very nutritious. 


Bulghur wheat

The bulghur wheat comes in various coarse sizes.  I prefer the medium grind as it provides just enough mouth feel without being too large.  This too requires time to rehydrate.

Proofing the bread

There are many ways of proofing bread.  Based on my sourdough research and understanding of how sourdough works, I prefer the long proof method.  See Proof your sourdough. By using the long proof method, the chilled dough is easier to transfer into the castiron dutch oven and score.

Multiseed sourdough

Baking the bread

After proofing the sourdough bread, the dough should be firmer than after bulk fermentation.  If the surface of the bread is sticky, sprinkle the dough with a thin layer of flour or use parchment paper to avoid the bread from sticking to base of the castiron dutch oven.

Multiseed sourdough bread closeup


Michelle Sam
Seven Seed Sourdough Bread is more moist and nutritious than regular sourdough. Plus, when you toast it, there's an extra crunch from the toasted Chia. Moist, nutritious and absolutely delicious!
5 from 1 vote
Prep Time 45 minutes
Cook Time 50 minutes
18 hours
Total Time 19 hours 35 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 8
Calories 297 kcal



Seed mixture

  • 20 grams chia seeds
  • 20 grams flax seeds
  • 20 grams sesame seeds
  • 20 grams sunflower seeds
  • 20 grams bulghur wheat
  • 140 grams room temperature water water for soaking seeds
  • rice / bread flour mixture Used for dusting your proofing bowl / banneton


Prepare Ingredients the night before

Making your bread dough

  • Sift you bread and wheat flour into a bowl.  I do this because some bread flours are very refined and clumpy.  Sifting helps remove those clumps.
  • In another bowl, add your levain to your lukewarm water and stir to mix.  It does not have to dissolve.
    Sourdough starter bread recipe
  • Add your flour mix to the levain water.  This allows your dough to autolyze, allowing the flour to completely absorb all the liquid making it easier to work with.
  • Let it rest for 30 minutes.
    Set timer for 30 minutes
  • Add salt to the seed mixture.  The seed mixture should be so stiff that a teaspoon can stand erect in the middle of the mixture. 
    Teaspoon can stand in the middle of hydrated chia seed

Kneading your bread dough

  • The dough is now ready for bulk fermentation where it will develop its flavor and body! Ambient temperatures between 70-80 degrees Fahrenheit will take 3 hours for bulk fermentation
  • Add salt and seed mixture to autolyzed dough.
    Add Chia and Flax mixture to dough
  • Using wet hands, pull and stretch the dough out at the top and fold it back on itself, I then rotate the dough a quarter turn and do the same thing 16 times. (4 complete revolutions!) See
  • Let dough rest for 30 minutes. You will notice that the dough will become more pliable with time. Cover and let sit for 30 minutes. Don’t forget to set your timer! 
    Set timer for 30 minutes
  • Knead dough
  • Let it rest for 30 minutes.
    Set timer for 30 minutes
  • Knead dough
  • Let dough rest for 30 minutes
    Set timer for 30 minutes
  • Knead dough
  • Let dough rest for 30 minutes
    Set timer for 30 minutes
  • Knead dough
  • Let dough rest for 30 minutes
    Set timer for 30 minutes
  • Knead dough
  • Let dough rest for 30 minutes
    Set timer for 30 minutes
  • Knead dough. The dough should be soft and pliable. If not, continue bulk fermentation for another 30 mins - 1 hour.

Shaping your bread dough

  • Pull dough out of the container, weigh your dough and divide accordingly if making smaller bolles.  This recipe is for 1 large loaf.  However, you can make 2 smaller bolles by dividing you dough into 2 bolles and using  a 2 quart cast iron dutch oven.
    Chia and flax seed dough before shaping
  • On a floured surface, lightly dust your divided dough with flour and work it into a round by pulling it towards you and rotating.  It should become somewhat taut as you pull the dough. Part of your goal is to remove most of the air bubbles that were created during the fermentation process. See Cutting and Shaping your Dough in my Tips & Tricks section.
    Chia and Flax seed Shaped dough ball
  • Let it sit for 10 minutes.
    Set timer for 10 minutes
  • Shape again.  See Cutting and Shaping your Dough in my Tips & Tricks section.
    Left: Unshaped dough Right: Shaped dough
  • Prepare your banneton (Coiled rattan baskets for proofing) by generously dusting the bowl or banneton with your bread and rice flour mixture. Dust the tops of your loaves with flour and place it in a bowl or banneton to rise. 
    Dough proofing in banneton bread recipe

Short Proof

  • Cover your bowls with a damp cloth and let rise in a warm place for 2½ hours.  I usually put this in my oven with the oven light on.
    Proof dough for 150 minutes
  • Take your dough out and preheat oven with your cast iron dutch ovens.  (Should take about half an hour depending on your oven.  This will be a total of 3 hours of proofing.  I have proofed bread for 4 hours.  However, overproofing your dough with cause your dough to lose its ability to have enough strength for the "oven-spring" (the last rise in the oven as a result of intense heat).

Long Proof

  • Place your bowls in a plastic bag and allow to proof in a warm place for one hour.
  • After proofing in a warm place, place the bread dough in the refrigerator overnight.

Scoring your dough

  • The dough should be loose but not impossible to handle after proofing.  If you are new to bread baking, ​you can use the following ways to get your dough into the cast iron pot. Take a piece of parchment paper that will generously cover the top of the bowl/banneton.  Place it over the bowl/banneton. Move your bowl / banneton over the cast iron dutch oven, flip the bowl / banneton and gently lower into the dutch oven.
    If you have a cast iron skillet / dutch oven set as shown on my "Helpful Tools" section.  Place the shallow skillet over the proofing bowl / banneton and flip.  After scoring, cover the dough with the dutch-oven section and place it in the oven with the skillet on the bottom.
    If you have a cast iron pot, transfer your dough into the cast iron pot.
  • Dust the top of the dough with a little more flour and score the bread by cutting it with a razor blade, bread lame,  or a pair of scissors..  Scoring the bread allows the dough to expand during baking and gives your dough a pretty design. See Scoring your dough in my Tips & Tricks section.  Cover with lid.
  • Reduce oven temperature to 450°F
  • Bake for 25 minutes.  Smaller 2 quart bolles should bake for 20 minutes.
    Set timer for 25 minutes for large bolle
    Set timer for 20 minutes for small bolle
  • Remove the lid and continue baking for an additional 25 or 20 minutes respectively.
    Set timer for 25 minutes for large bolle
    Set timer for 20 minutes for small bolle
  • Remove from oven and remove from dutch oven and let cool on wire rack. 
  • Remove from oven and remove from dutch oven and let cool on wire rack. 
  • If you are baking 2 loaves: To bake the second loaf, after removing the first loaf, bring the oven temperature back to 500 degrees, wipe the dutch oven with a clean dry towel or paper towel, place the dutch oven in it for 10 minutes and bake according to recipe
    Multiseed sourdough


Makes 1 loaf / bolle in a 3.3 qt (24cm) cast iron dutchoven.


Serving: 1SliceCalories: 297kcalCarbohydrates: 52gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 441mgPotassium: 164mgFiber: 5gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 68mgIron: 2mgNet Carbohydrates: 47g
Keyword Chia Seed, flax seed, Sammy Wongs Kitchen, Sourdough bread
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