Sourdough Seed Bread

Jessica Penner, RDBaked, Recipes, Tutorial16 Comments

sourdough seed bread

Have you started your sourdough culture yet? If not, I’m going to be tempting you to get started, with many delicious sourdough recipes coming in the next little while! My mom makes a delicious loaf of bread from a recipe called “Good Seed Bread.” I adapted her recipe to a sourdough version.

Why This Sourdough Seed Bread is a Smart Choice

Seeds: Nature’s Multivitamin

Think of nuts and seeds as nature’s multivitamin. These mighty little foods are filled with minerals, healthy fats, plant protein, anti-oxidants, and more. They’re the complete package.

Observation studies show that people who consume nuts everyday are less likely to develop diabetes or heart disease, which are two of the leading causes of death and morbidity in North America.

To see health benefits, you only need to eat 1/4 cup of seeds or 2 tablespoons of seed butter each day! Portion control is important because they are high in calories. This recipe contains `1 tablespoons of seeds  per slice.

Health Benefits of Sourdough

This article has a great summary on the health benefits of sourdough bread.  Check it out for all the references but here’s the TLDR version:

  • The lactic acid bacteria cultured from sourdough starter breaks down most of the gluten in wheat flour. Although it’s still not recommended for people with Celiac to run out and buy sourdough bread, this is a promising area of research for Celiacs. This is good news for people with gluten intolerance, who may be able to handle a small amount of gluten.
  • The sourdough bacteria are able to breakdown phytic acid found in whole grains. Phytic acid binds to minerals, rendering them useless for absorption by the body. So sourdough bread gives us more minerals to absorb such as iron, magnesium, and zinc!
  • Acrylamide, a carcinogenic compound, is formed when the amino acid asparagine is dry heated with other nutrients. This happens in the crust of bread or when bread is toasted. Sourdough bacteria reduce the amount of asparagine, thus reducing acrylamide production!
  • Sourdough bread has the lowest effect on raising blood sugar. In this study, subjects who ate sourdough bread for breakfast saw improved blood sugar control after lunch and even hours after lunch!

How to make a sourdough starter

Check out this post for a super easy method to making a sourdough in 7 days using less than 1 minute of time each day! All you need is flour and water.

Sourdough Starter Day 7


If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  


Sourdough Seed Bread

  • Author: Jessica Penner, RD
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Total Time: -26620215.783333 minute
  • Yield: 16 slices
  • Category: sourdough
  • Method: baking
  • Cuisine: heritage


  • 300g ( 1 1/4 cup) warm milk
  • 2 tbsp honey (sub agave or maple syrup to make it vegan)
  • 150g (3/4 cup) fed sourdough starter *see note*
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp anise seeds (or 1 star anise, crushed)
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp ground flax seeds
  • 2 tbsp poppy seeds
  • 240g whole wheat flour
  • 240g all purpose flour


  1. Place the milk and honey in the microwave and heat for 2 minutes to remove the chill and soften the honey.
  2. Whisk together the milk, honey, sourdough starter, oil, salt, & all those seeds.
  3. Add the flours and stir to combine. Use a dough hook if you’re using a stand mixer. If mixing by hand, you may need to use your hands to get everything fully incorporated.
  4. Remove dough from bowl. Grease the bowl. Return the dough to the bowl and flip the dough around so that all sides are greased.
  5. Cover and allow to rise in a warm place until doubled (about 12 hours).
  6. Form into a loaf and place in a loaf pan or onto a baking sheet. Cover and allow to rise in a warm place about 2 hours.
  7. Preheat oven to 375 degrees Fahrenheit.
  8. Bake about 45-50 minutes or until crust is slightly brown and a toothpick inserted in the centre comes out clean or an instant read thermometer reads 195 degrees Fahrenheit.
  9. To yield 1 tablespoon of seeds per slice, cut into 16 slices when cooled. But you can make as many slices as you prefer.


Check out the video in this post to learn the difference between fed and unfed starter.

Keywords: sourdough seed bread

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16 Comments on “Sourdough Seed Bread”

  1. Jessica, I would love to have your yeast free plain sourdough bread recipe if you have one. My husband has had a triple bi-pass and is also diabetic. His doctors have a difficult time regulating his insulin. He will eat PB toast in the morning and I’m hoping I can do this to help him get his blood sugar under better control.

  2. Hey Jessica! So, I tried the slightly more advanced yeast-free starter a while back. It developed well, but my bread was just not a success. I think I may try your version as a reintroduction to sourdough. I am CRAZY about the flavor, but for some reason it just seems hard to make at home! PS thank you for helping me justify the sourdough and PB toast I’m going to eat for b-fast tomorrow AM–I didn’t realize the change in the gluten with sourdough, so I guess it’s better than plain white toast!

    1. Yeah, I was also amazed at the nutritional impact sourdough can have. Natural fermentation is so fascinating! What I’ve learned about making yeast-free sourdough bread is that you need a very mature starter for it to work! I actually just baked my first successful yeast-free bread this past weekend!

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