Seeded Sourdough Bread Recipe Loaded with Omega-3s

| 1/17/2014 11:19:00 AM

Tags: sourdough bread, rye bread, baking bread, recipes, Washington, Renee Pottle,

Loaf of Omega-3 BreadWinter brings out the sourdough bread baker in me. When it’s cold and windy nothing says comfort like homemade soup along with a fresh loaf of sourdough bread.

No, I am not one of those home cooks who still is using her grandmother’s sourdough starter, although not from lack of trying. I usually make a new starter batch each fall, lovingly feed and replenish it all winter and spring, and tuck it away in the refrigerator for the summer. After weeks of neglect, it is usually beyond help. No “rising” from the sourdough grave for this batch. It’s easier to just start over. But once I do start over, it’s a new loaf of sourdough every week.

It really isn’t difficult to make your own sourdough starter. You can use the method I prefer, found on my website Make Your Own Sourdough Starter. Or follow the methods found in earlier Mother Earth News articles, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough.

See how to make a specialty starter, like the rye starter in this recipe, using the process I used, How to Make Rye and Other Specialty Sourdough Starters.

Occasionally I feel a little guilty and decide that if we are going to eat so much bread, it should be good for us. So I throw in a bit more whole grain flour, or stuff it with fruit and nuts, or add seeds. In this particular case, I added seeds that are a good source of omega-3 fatty acids, something we could all use more of in our diet.

Preparing for a Bread Experiment

This bread was a bit of an experiment. The recipe is loosely based on the Alpine Baguette recipe from Local Breads by Daniel Leader, which is one of my favorite bread cookbooks. It was also the first time I had ever used a brotform, an asked for gift that was tucked under my Christmas tree.

6/13/2014 8:05:28 PM

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