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Recipe: Multiseed Sourdough

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Sourdough. The hero of our weekend brunches but a villain in the kitchen… If you’re looking for a quick and easy recipe, this is not it. If, however, you’re looking to really invest in your sourdough making skills then this multiseed sourdough recipe from Melissa Sharp & Lindsay Stark’s new cookbook, The Modern Baker, is the way to start.

They say: “This is the most popular loaf at the bakery. It has a devoted following among regular customers – one family buys ten at a time for their freezer! – and the most frequent first loaf for new customers. It’s also popular with the restaurants we sell through.

“It is earthy and honest with primal qualities, no doubt the second leavened bread made by man.

“Under any analysis, made with well-sourced ingredients this loaf is as healthy as it gets, with the seeds providing a protein hit as well as extra fibre and layers of extra flavours.

“Yet despite all this goodness and history, it’s still an everyday loaf that every member of your family will enjoy.

“We make this in both a tin and a round shape. These instructions are for the round loaf, but you can use any of the alternative shaping instructions from other recipes.”

Probably best to start this early on in the week so you can have the perfect buns for a Friday night dinner as it takes a good few days in preparation but if you nail it, it’ll be well worth the wait.

So good luck everyone & don’t forget to tag us in your creations over on Instagram. The recipe for the active wheat starter mentioned in the first step is here.

Multiseed Sourdough Recipe

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

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Preparation Time2 days MINUTES

Cooking Time MINUTES

Resting Time MINUTES

Serves

LevelHard


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