Seedy Artisan Sourdough Bread

In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine warm water and yeast. Stir to dissolve yeast, then let sit 5 minutes so yeast can fully dissolve.

Add sourdough starter; stir until well combined and starter is mostly dissolved.

Add oats, flax, 3 cups flour and salt. Using the dough hook on your stand mixer (or with your hands), knead the dough on low speed for 6 minutes until all the flour is incorporated. If the dough seems too sticky, add extra flour 1 tablespoon at a time until it looks the way you would like (but a little sticky is good!). Add in 3 tablespoons of the mixed seeds and mix until combined.

Grease the bowl you mixed the dough in and place the dough back in the bowl. Cover with plastic wrap and place in a warm place (I use the oven with the light on) for at least 2 hours, or until the dough has doubled in size.

Once the dough has doubled in size, preheat oven 450ºF. Place a large Dutch oven with the lid on in the oven on the centre rack. You may also use a pizza stone (or baking sheet) if that’s all you have.
Punch the dough down with your fist and then place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough oval shape (if needed, you can divide the dough in half and make two loafs). Place the dough on a parchment-lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 20 minutes.

After 20 minutes, brush dough with the beaten egg and then sprinkle with the remaining 4 tablespoons of mixed seeds. Using a sharp knife, gently make a small slit down the center of the loaf. Drizzle the seeds with a little liquid honey.

Carefully remove the hot Dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot Dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.

Bake for 20 minutes, then reduce the heat to 375ºF. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15–20 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a wire rack to cool completely, about 2 hours (the bread continues to cook as it cools).

Once cooled, slice and enjoy.

Notes:
1. Sourdough starter and bread adapted from Girl Versus Dough.
2. For this recipe, “fed starter” means that it was fed that day.