This easy recipe for Sourdough Bread with Flaxseeds offers a wholesome twist on a classic favorite. This crusty bread, infused with flaxseeds is soft, chewy, and airy inside making it simply irresistible. Perfect for sandwiches, toast, or simply enjoyed on its own, this sourdough bread with flaxseeds is a nutritious and delicious addition to any table.
First, flaxseeds are soaked overnight, allowing them to plump up and infuse their nutty flavor into the dough. This process also enhances their nutritional value, adding a dose of fiber, omega-3 fatty acids, and antioxidants.
After the dough is kneaded it’s time to let it rise. During this rising process, the yeast works its magic, creating those coveted air pockets within the dough. Once risen, the dough is carefully shaped and baked until it reaches a golden perfection.
Each bite of this sourdough bread with flaxseeds offers a symphony of flavors and textures, the earthy crunch of flaxseeds, the tangy notes of fermentation, and the comforting warmth of freshly baked bread.
Why making sourdough bread instead of yeast bread
Choosing sourdough bread over yeast bread offers several benefits. Firstly, sourdough fermentation provides unique flavors and textures. The wild yeast and lactobacilli present in sourdough starter create a tangy taste that distinguishes it from regular yeast bread. This fermentation process also breaks down gluten, making sourdough easier to digest for some people.
Moreover, sourdough bread tends to have a longer shelf life due to its acidic environment, which inhibits the growth of mold and extends freshness. Additionally, sourdough bread features a chewier texture and a more complex flavor profile compared to yeast bread.
Beyond taste and texture, some people prefer sourdough for its potential health benefits. Some individuals with gluten sensitivities find sourdough easier to digest due to the pre-digestion of gluten during fermentation.
How to make sourdough bread with flaxseeds
This recipe is for a single loaf of bread, but feel free to increase the quantities to make as many loaves as you’d like.
Begin by preparing the overnight starter. In the evening, mix equal amounts of sourdough starter with water and flour in a bowl. Cover it and let it sit overnight.
Next, get the overnight flaxseed ready. Put flaxseeds in a bowl, pour water over them, cover, and let them soak overnight.
In the morning, prepare the final dough. Mix the overnight starter with water and flaxseed soaker in a large bowl. Then add bread flour and rye flour. Let it rest for 30 minutes.
Add salt and knead the dough by hand or mixer for 5-8 minutes. Place the dough in an oiled bowl, cover it, and let it ferment for 2 hours, stretching and folding it every 30 minutes.
After the last fold, transfer the dough to a greased container and let it rise until it increases by 50%.
On a floured surface, shape the dough into a ball, let it rest for 15 minutes, then shape it into either a round or oval loaf. Meanwhile, prepare a pan or proofing basket. Reshape the dough into a loaf and put the dough in, seam-side-up. Cover it, and refrigerate overnight.
How to bake the bread
The next day, heat up the oven to 470°F (240°C) with a baking stone, Dutch oven, or baking sheet inside. If you’re using a baking stone or sheet, put a pot of water in there too to make steam.
Put the risen loaf onto parchment paper, make some cuts on top with a lame cutter, and carefully move them into the hot oven. Bake them for 20 minutes with steam, then take out the water pot or Dutch oven lid.
Lower the heat to 440°F (230°C) and bake for another 15-20 minutes without steam until the bread looks golden and crispy outside.
Let the bread cool down on a wire rack for at least 2 hours before slicing it up.
Hope you will try the recipe and enjoy the amazing flavors of this sourdough bread with flaxseeds. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.
For more bread ideas check our full collection of Bread Recipes.
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Easy Sourdough Bread with Flaxseeds
Ingredients
Overnight Starter
- 1 oz (30g) 100% hydration sourdough starter
- 2 tbsp (30g) water
- 1/4 cup (30g) bread flour
Overnight Flaxseed Soaker
- 1/4 cup (40g) flaxseeds
- 1/2 cup (120ml) water
Final Dough
- 3 ⅓ cups (420g) bread flour
- 2/3 cup (80g) rye flour
- 1 cup + 2 tbsp (270ml) water
- 3 oz (90g) 100% hydration overnight sourdough starter
- flaxseed soaker (160g)
- 2 tsp (10g) salt
Instructions
Prepare the overnight starter.
- To make the overnight starter, in the evening, stir down the 100% hydration sourdough starter, and remove 1 oz (30g) in a bowl. First, add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 10-12 hrs (overnight).
Prepare the overnight flaxseed soaker.
- Add flaxseeds to a bowl. Pour water over them. Cover with plastic wrap, and let it sit at room temperature.
- The flaxseeds will soak the water overnight.
Prepare the final dough.
- In the morning, in a large bowl mix the overnight starter with water and flaxseed soaker until well combined.
- Add the bread flour and rye flour and mix to combine. Let the dough rest (autolyze) for 30 minutes.
- Add the salt and knead by hand or with a mixer for 5-8 minutes. Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
Bulk Fermentation
- Let the dough ferment at room temperature for 2 hours, stretching and folding on 4 sides, every 30 minutes, using wet hands. A total of 4 stretches and folds.
- After the 4th stretch and fold transfer the dough to a straight-sided airtight container greased with olive oil.
- Let it sit at room temperature until it increases in volume by 50%. This may take several hours depending on the starter and room temperature.
Shape the dough.
- When ready, turn the dough out onto a floured surface. Shape it into the form of a ball, sprinkle it with flour, cover, and let rest for 15 minutes.
- Meanwhile, prepare a loaf pan with a kitchen towel, sprinkle with flour, or use a banneton if you have one.
- Reshape the piece of dough in the desired shape. Either boule (round) or batard (oval loaf shape).
- Add the dough seam-side-up on the prepared pan or basket and cover it with the edges of the towel.
- Cover the basket or pan with a plastic bag and refrigerate for 12-48 hours.
How to bake the bread.
- The next morning or whenever ready to bake the bread, turn the oven to 470°F (240°C) with either a baking stone or a Dutch oven inside. In case you don't have any, simply use a baking sheet, and preheat for 45 minutes to 1 hour before baking (If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the Dutch oven does not need it as the lid will create enough steam.)
- Invert the proofed loaf onto a parchment paper.
- Score the bread using a bread lame or sharp knife.
- Carefully transfer it to the preheated Dutch oven, baking stone, or the back of the baking sheet.
- Bake for 20 minutes with steam then remove the pot with water from the oven. When using a Dutch oven simply remove the lid.
- Reduce oven temperature to 440°F (230°C) and bake for another 15- 20 minutes without steam.
- Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Oh my Ella, love with both loaves, sour dough, flaxseeds plus all of the other dough breads you also mention on this page. Can’t wait to try them!!!
So glad you like this Janet. Hope you will try it out 🙂