Chia & Flax Seed Sourdough Bread Recipe for Crunchy, Nutty Loaf

CHIA AND FLAX SEED SOURDOUGH BREAD

Equipment

• Cast iron dutch oven
• Banneton set for sourdough proofing
• 2 large bowls
• Bread lame, razor or scissors
• Dough scraper and cutter
• Digital scale
• Dish towel to cover dough

Ingredients

• 330 grams water (about 80°F / lukewarm)
• 100 grams levain (active sourdough starter)
• 400 grams bread flour
• 100 grams whole wheat flour
• 9 grams salt
• 25 grams boiling water (for salt solution)
• 20 grams chia seeds
• 20 grams flax seeds
• 80 grams water (to soak chia seeds)
• Rice / bread flour mixture for dusting banneton

Instructions

Prepare ingredients the night before

1. Make your levain the night before so it is active and bubbly for mixing.
2. Soak the chia and flax seeds with boiling water and stir; set aside to hydrate.
3. Dissolve the salt in the boiling water designated for the salt solution. It’s okay if not all salt dissolves.

Making the dough

1. Sift the bread and whole wheat flours into a bowl to remove any lumps.
2. In a separate bowl, mix the levain into the lukewarm water until combined (it does not need to fully dissolve).
3. Add the flour mixture to the levain-water and mix to form a shaggy dough. This autolyze helps the flour absorb liquid and improves handling.
4. Let the dough rest for 30 minutes to autolyze (set a 30-minute timer).
5. Mix the salt solution into the hydrated chia/flax mixture so it becomes very thick—stiff enough that a teaspoon can stand erect in the center.

Kneading and bulk fermentation

1. The dough is now ready for bulk fermentation. At 70–80°F, bulk fermentation typically takes around 3 hours.
2. Add the salt and chia/flax mixture to the autolyzed dough and incorporate thoroughly.
3. With wet hands, perform stretch-and-folds: pull the top of the dough, fold it over, rotate a quarter turn and repeat. Aim for 4 full revolutions (about 16 pulls).
4. Let the dough rest for 30 minutes (set a 30-minute timer).
5. Knead briefly, then repeat alternating rests and kneads as the recipe directs—working through several 30-minute rest cycles until the dough becomes soft, pliable and well-developed. If the dough is not yet supple, continue bulk fermentation for another 30–60 minutes.

Shaping

1. Turn the dough out, weigh and divide if making smaller loaves. This recipe is for one large loaf; for two smaller boules, divide and bake in a 2-quart dutch oven.
2. On a floured surface, shape the dough into a taut round by pulling the dough toward you and rotating. The goal is to tighten the surface and expel large gas pockets.
3. Let the shaped dough rest for 10 minutes (set a 10-minute timer), then shape again to refine the surface tension.
4. Prepare your banneton or bowl by generously dusting with the rice/bread flour mixture. Place the shaped loaf in the banneton seam-side up to proof.

Proofing

1. Cover the banneton with a damp cloth and proof in a warm place for about 2½ hours (150 minutes). If you need to delay baking, refrigerate for a slow proof and bring it back to room temperature for about an hour before baking.
2. When proofing is nearly complete, preheat the oven with the cast iron dutch oven inside. Preheating usually takes about 30 minutes.

Scoring and baking

1. Transfer the loaf to parchment if using, or invert the banneton directly into the preheated dutch oven using parchment paper. Handle the proofed dough gently so it retains structure.
2. Dust the top with flour and score with a lame, razor or sharp scissors to control expansion and create a decorative pattern. Cover with the pot lid.
3. Reduce oven temperature to 450°F. Bake covered for 25 minutes for one large loaf (20 minutes for smaller 2-quart boules).
4. Remove the lid and continue baking uncovered for an additional 25 minutes for a large loaf (20 minutes for smaller boules) until the crust is deep golden and the internal temperature reaches a typical finished range for sourdough.
5. Remove the loaf from the oven and the dutch oven, and cool on a wire rack before slicing.
6. If baking a second loaf: return the dutch oven to 500°F for 10 minutes, wipe it dry, then repeat the baking steps for the second loaf.

Notes

Makes one loaf in a 3.3 qt (24 cm) cast iron dutch oven. The recipe includes timers for convenience; note that timers provided by some apps may stop if the device sleeps or the page is closed.

Nutrition

Serving size: 1 slice — Calories: 68 kcal