Seeded Sourdough Boule

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Seeded Sourdough Boule

star rating (8) rate this recipe »
Published prior to 2008

This sourdough loaf is enhanced with whole grains and a generous topping of seeds.

3/4 cup sourdough starter that's been fed and is ready to use*
1 to 1 1/4 cups water (approximately)*
3 cups European-Style Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour
1/4 cup pumpernickel flour
1/2 cup Harvest Grains Blend
1 3/4 teaspoons salt
1 1/2 teaspoons instant yeast

1 beaten egg white
1 to 2 tablespoons Artisan Bread Topping or your favorite blend of seeds

*Sourdough starters vary quite a bit in consistency. Use enough water to make a soft dough.

In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 1 cup of the water, mixing till smooth. Add the remaining dough ingredients, and mix and knead -- by hand, mixer, bread machine or food processor -- till you've made a soft dough, adding additional water as needed. Note: If you're using a bread machine, program for the manual or dough cycle. Check the dough's consistency after 7 to 10 minutes of kneading; it should be smooth and elastic. Adjust as necessary with additional flour or water. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.

Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round. Cover the round with a proof cover or lightly greased plastic wrap, and let it rise until it's very puffy, about 1 to 1 1/2 hours. Just before baking, brush with a beaten egg white. Sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, asterisk-fashion.

Bake the bread in a preheated 425°F oven for 20 minutes, then reduce the oven temperature to 350°F and continue to bake for an additional 15 to 20 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. Remove the bread from the oven, and cool it on a rack. Yield: 1

Tip: Need some sourdough starter to get started? See our step-by-step directions for creating your own sourdough starter from scratch. Or, if you’re looking for a head-start, check out our classic fresh sourdough starter, a simpler path to fresh, ready-to-use sourdough starter.


  • star rating 05/01/2015
  • TerriSue from Mid-Cities, Tx
  • This has become my go-to sourdough bread recipe. It comes together quickly and easily and makes a beautiful loaf. It rises rather fast for a sourdough. The first time I made it I didn't watch it closely enough at the beginning and it got away from me. We had a very light loaf.
  • star rating 04/25/2015
  • Jack from Haliburton, Ontario
  • star rating 08/08/2014
  • pclayton2 from KAF Community
  • Thanks KAF! We have a winner! Made this tonight with the starter-starter to be tossed or given to a friend. I made dinner rolls. Supplemented the 3 1/2 cups AP flour with 1/3 cup pumpernickel and 1/3 cup rye then added a couple tablespoons dill pickle juice. The recipe made 8 good sized rolls and were just as silky inside as they could be. Delicious.
  • star rating 07/30/2014
  • Monica from New Windsor, NY
  • Wow! Wonderful recipe! I baked it in my brand new bread baking bowl, topped it with sesame and poppy seeds. It was picture perfect when it came out of the oven, and tasted fabulous with only a little butter on top. This was my first attempt at a sourdough bread, using my very first sourdough starter, made with lots of help from the sourdough starter blog. Complete success! Thanks!
  • star rating 03/27/2014
  • Hubblecat from Baltimore
  • Made this as directed using AP flour and Harvest Grains Blend and it turned out beautiful. My husband says this is one of the best tasting loaves ever.
  • star rating 11/17/2010
  • sweething from KAF Community
  • I liked the flavor and crunchiness of the Harvest Grains. I felt better having this healthy sourdough option!
  • star rating 02/08/2010
  • Patsy from Idyllwild, CA
  • This bread was/is absolutely spectacular. I followed the recipe to the letter (other than making high altitude adjustments and additions). I think it is now my favorite sourdough bread recipe, and I am certain I will bake it many times more. Did the last rise in my brotform (oh yeah!) and baked it on my stone. Yummers!