Sesame Wheat Sourdough Bread Recipe
This hearty, wholesome bread combines the nutty flavor of sesame with the deep tang of sourdough. It’s rustic, crusty on the outside, and soft on the inside — ideal for everyday sandwiches or toast. Simple, slow-fermented, and full of character!
Ingredients
- 1 cup active sourdough starter
- 1 ½ cups whole wheat flour
- 1 ¼ cups all-purpose flour
- 1 ¼ cups warm water
- 1 tbsp olive oil
- 1 tsp salt
- 2 tbsp sesame seeds plus more for topping
Instructions
- Mix sourdough starter and warm water in a large bowl until combined.
- Stir in olive oil, then add flours and salt to form a sticky dough.
- Fold in sesame seeds evenly.
- Cover and let rest for 30 minutes at room temperature.
- Perform 3–4 stretch-and-folds every 30 minutes over 2 hours.
- Cover and let ferment overnight (8–12 hours) at room temperature.
- Turn dough onto floured surface, shape into a boule or oval.
- Transfer to a floured proofing basket or bowl, cover and rise 1–2 hours.
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Top dough with sesame seeds, score, and gently place into hot Dutch oven.
- Bake covered for 20 minutes, then uncovered for 20 minutes until golden and crusty.
- Remove and cool completely on a wire rack before slicing.
Notes
- You can toast sesame seeds before adding them for enhanced flavor.
- Use bread flour in place of all-purpose for more chew.
- For a softer crust, let it cool in a towel-wrapped basket after baking.