- 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
- Place the milk and honey in the microwave and heat for 2 minutes to remove the chill and soften the honey.
- Whisk together the milk, honey, sourdough starter, oil, salt, & all those seeds.
- 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.
- Remove dough from bowl. Grease the bowl. Return the dough to the bowl and flip the dough around so that all sides are greased.
- Cover and allow to rise in a warm place until doubled (about 12 hours).
- 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.
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- 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