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Sourdough Boule

Author: Sue Gray

Sourdough Boule Recipe Sourdough Boule Recipe

This tangy, tasty sourdough loaf is enhanced with whole grains and a generous topping of whole flax seeds.

At a glance

Prep
Bake
Total
Yield
1 large loaf
Nutrition information

Ingredients

Choose your measure:

Soaker

Dough

  • 1 cup ripe (fed) sourdough starter
  • 3/4 cup to 3/4 cup + 2 tablespoons lukewarm water*
  • 3 1/2 cups Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sunflower seeds, toasted until golden for best flavor
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • *Sourdough starter can vary quite a bit in consistency. Use enough water to make a soft dough.

Topping

Instructions

  1. To make the soaker: Put the wheat flakes or oats in a heatproof bowl, and pour the boiling water over them, stirring to combine. Let cool to lukewarm before using.
  2. To make the dough: In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 3/4 cup of the water, mixing until smooth.
  3. Add the remaining dough ingredients plus the soaker, and mix and knead — by hand, mixer, or bread machine — until you've made a soft dough, adding additional water as needed.
  4. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
  5. Turn the dough out onto a lightly greased work surface and gently fold it over a few times to deflate it.
  6. Shape the dough into a large round. Grease a Dutch oven or baking crock, and place the dough into it.
  7. Cover the crock, and let the loaf rise until it's very puffy, about 1 1/2 to 2 hours.
  8. Just before baking, brush or spray the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, in the shape of a pound sign.
  9. Place the covered crock into a cold oven, set to 450°F, and turn on the oven. Bake the bread for 35 minutes.
  10. Uncover and continue baking until the bread is deep golden brown, about 10 additional minutes.
  11. Remove the bread from the oven and turn it out of the crock onto a rack to cool.

Nutrition Information

  • Serving Size 68g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 170
  • Calories from Fat 25
  • Total Fat 3g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 290mg
  • Total Carbohydrate 32g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.