by Buffy Ellen 0 Comments

So excited for you to try this week’s recipe, an absolutely delicious Five Seed Sourdough. If you’ve never tried making your own homemade bread before, or sourdough for that matter, you are in for a treat. This recipe is super easy, requires only a handful of ingredients, is packed with healthy polyunsaturated fats and omegas from the super seed blend, and there’s no fancy bread maker required. You don’t even need to knead the dough, or roll it out on a floured board leaving a small dust cloud in your wake. Just a food processor, a plain old bread tin, and an oven, and this delicious homemade fermented loaf will be yours.

FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics

I personally held off making bread for years. Seemed much too ominous, all that proving, fermenting, kneading, getting temperatures just right, then baking without it flopping in the middle or over cooking around the edges. Plus, it seemed so much easier to purchase from the store when bread is so readily available. That is until I came to realise the difference between store bread and “real” bread. The latter being that which is made with just a few simple ingredients, no eggs, thickeners, preservatives, or refined bleached flours required. Real bread that tastes amazing, is a filling and nutritious meal in itself, and is beautifully macronutrient balanced with plenty of protein and healthy fats, alongside its low GI, energy sustaining and vitamin rich complex carbohydrates.

FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics

We tried a lot of bread whilst we were in Europe recently, and oh my do the Baltic and Scandinavian nations do their bread well. Beautiful dense rye breads, filled with hemp and pumpkin seeds, and flavoured with dollops of molasses and traditionally brewed beer. The flavours were incredible, the textures so moist and almost chewy, and the experience simply divine. We ate bread like this three times a day for almost a month, and our digestion never felt better.

FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics

So when we got back, I knew I had to create something equally delicious for the blog, so you could enjoy this gorgeous bread at home too. After a number of trials, this delicious Five Seed Sourdough is my final and favourite version. I’ve made one of these loaves every third day the past few weeks, and can’t get enough of it. It lasts beautifully in the cupboard for up to five days, and equally slices perfectly (no crumbly bits) to be stored in the freezer. Although truth be told, it’s never made it to our freezer in time!

FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics

Once you’ve tried making your own bread, there truly is nothing better than the delicious warming smells of a home baked loaf wafting out of your oven. You’ll find this recipe can easily fit into your busy week too, with only an evening needed to prep (15 minutes), then a few days later a short burst in the oven and you're done.

FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics

I hope you give this gorgeous loaf a go, and would love to hear about your bread-making experience! Leave me a comment below, and if you share your version on Instagram, tag me @begoodorganics and #begoodorganics so I can come see how yours turns out. 

Have a wonderful rest of your Sunday, and til next week, stay happy and well!

x Buffy-Ellen

PS If you liked this recipe, I'd love you to forward it to your family and friends, pin it on Pinterest, share it on Facebook, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here too!

Five Seed Sourdough

FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics

VeganVegetarianDairy FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Makes 1 loaf

Takes 15 mins + 50 mins to bake (+ 3 days wait for sourdough method)

Make with

Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

5 c rye flour
2 1/3 c warm water
1 1/4 tsp sea salt
1/4 c pumpkin seeds
1/4 c sunflower seeds
1/4 c sesame seeds (hulled)
1/4 c chia seeds
1/4 c poppy seeds
1/4 c extra virgin olive oil
How to
  1. Sourdough starter: Mix 1c flour with 1 1/2c of warm water in a bowl (or food processor as I do), then leave in a warm place covered with a tea towel overnight.
  2. The next day, mix in 1/4 cup of the remaining 4 cups of flour and 1/4 cup of your remaining water, and cover again til the next day.
  3. After two days, taste - if the mix is slightly sour, you're ready to bake. If you prefer a more sour bread (or if you're in a cooler climate) you might need to wait up to four days for the starter to be sufficiently sour - keep adding 1/4 cup flour and water each day as above to keep the starter brewing.
  4. Pre-bake day: Mix all remaining flour and warm water, along with the seeds, olive oil and salt into your starter, either in a food processor on the lowest speed, or use the dough cycle if you have one.
  5. Pour the mix into a lightly greased tin, spreading it out slightly higher at the two ends and lower in the middle, as per the photo above. It will rise more in the middle so this technique will give you a nice flat loaf like mine above. Cover your loaf tin with a tea towel and leave again in warm place overnight for it's final rise.
  6. Bake day: Preheat your oven to 180°C (350°F), then place your loaf in the oven down low and bake for 45-50 minutes until a skewer comes out dry. Remove and let cool on a wire rack for 5 or more minutes before slicing.
Notes
  • This slice is naturally wheat free and low in gluten, thanks to the use of organic whole grain rye flour. Rye is a lovely grain which is much better digested than refined and bleached wheat flour. I highly recommend it! If however you are gluten intolerant (coeliac), you can replace this with your favourite gluten free flour blend, or a blend of 1/2 cup buckwheat flour + 1/2 cup brown rice flour + 1/2 tsp guar gum for each cup of rye flour used.
  • The sourdough process can take anywhere between two and four days, depending on your climate (colder climates take longer). We're mid winter (but a warm house), and I found two days was sufficient - still slightly sour but not overly so.
  • Once you get in the groove of making this, it's honestly the least labour-intensive process. Just mix your starter and leave on the bench overnight, add a bit more flour and water the next day, and the remainder the following, then next morning bake. Done. Delicious.
  • If you don't want to wait the 2-3 days using the sourdough method, you can also make a quick yeast-based loaf with this recipe. Add 2 tsp of dried active yeast and 2 tbsp coconut nectar to your dough, leave to rise for 2 hours in a warm place in the loaf tin, then bake as per the above (no overnight waits).
  • You can also make an even faster baking soda version, with no rising/wait time at all. Simply add 1 tsp of baking soda and the juice of half a lemon to the mix, and put straight in the oven without any rising time. Try the three methods and see what flavour you prefer. Although the sourdough version does provide the benefits of the loaf being fermented, which is wonderful for your gut bacteria and immune health.
  • The dough is quite sticky, not dry at all - don't worry, this will create a lovely moist loaf.
  • This bread slices beautifully straight out of the oven and for a few days is delicious eaten fresh in sandwiches (like these Danish Open-Faced Sandwiches here). Wrap in a tea towel once cool and keep in the cupboard for up to five days. It's also brilliant toasted, spread with my Turmeric Butter or Basil & Kale Pesto.
  • It also freezes brilliantly - simply slice to your desired thickness then place in a bag in the freezer and remove each slice as you need.
  • If you don't have all the seeds above, simply replace with the ones you have available to make up the same 1 1/4 cup total measure (hemp seeds, if they're legal where you are, are delicious). The chia seeds are great substituted with linseeds/flaxseeds.
  • For a nice variation, try adding 2 tbsp of dried herbs or 4 tbsp of fresh chopped herbs to your mix - rosemary, thyme and oregano are all lovely.
  • I've used a silicon loaf tin for this loaf (measuring 22.5 by 9 cms, and 5.5 cm deep). It makes clean-up a breeze, and the loaf pops out super easily with no sticking or remnants - definitely worth acquiring if you decide to make this bread regularly (which I hope you do!). Just make sure you buy a quality brand so that it's able to cope with high temperatures safely.
FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics FIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganicsFIVE SEED SOURDOUGH - the easiest most delicious bread ever! No knead, wheat free, yeast free, dairy free, egg free, sugar free, vegan, healthy, rye bread, begoodorganics



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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