This seeded sourdough recipe makes two loaves. Because it's baked in loaf pans, the crumb is slightly more closed than if shaped as a boule or batard— making it perfect for sandwiches or slathering with toppings, like this apple butter.
We used two types of flour for this recipe— bread flour to give strength to the dough, and whole spelt flour which provides a nutty, yet slightly sweet, flavor. For extra richness, toast your poppy, sesame, and sunflower seeds before adding them to your dough. This will also enhance the already enticing aroma of these sourdough loaves, and the seeds give a nice crunch to each bite.
21 hours 45 minutes
2 loaves (9 x 4 x 4 inch pans)