10-Minute Seeded Sourdough Tin Loaf

Diversity Score: 9 (if you include salt, oil and butter) or 24 of you use our Meadow Blend Flour and a whopping 31 you use the spice mix.

One of the healthiest everyday breads you can bake

This recipe is one the healthiest you can bake for your family and my go to everyday bread. It's quick to make because it follows the Basic 10-Minute Sourdough Tinned Loaf schedule, but this version includes our 8 seed blend. It delivers a phenomenal amount of fibre and flavour and is satiating, and a great loaf for anyone who wants to control blood sugar levels. The bread seeds also bring a high level of nutritional value to this bread.

It has a Diversity score of 31 if you use the recommended flour, seeds and spices and packs a whopping 15.7g of fibre for 200g - which is over half you daily amount of fibre in your bread alone.

Fibre levels

Fibre per 100 g of Bread: 7.7 g
Fibre per 80 g Slice: 6.16 g
Fibre per 200 g of Bread (Recommended Daily Intake): 15.4 g

Healthy Seeds

Seeds have numerous benefits for human health. For a start, they are prebiotic and good for the gut microbiota because of their high levels of dietary fibre and polyphenols. Studies have shown that they can have a positive effect on the prevention and management of obesity, which seems to be associated with these prebiotic properties. However, I recommend exercising caution with seeds if you have IBS. This can vary from person to person, but sometimes they are not well tolerated. Soaking the seeds and draining them will help. However, if you are not used to seeds, I suggest that you start by adding just 50 grams to the recipe and work your way up with another 50 grams over 5 weeks or so to retrain your microbes. Be gentle with yourself; if you are just getting into a healthy way to bake, it can take time to retrain your microbes.

Gut Health

Fibre benefits your digestive system and reduces your risk of developing chronic disease. Fibre also leaves your stomach without being digested, moving into your colon, where it feeds friendly gut bacteria. It only takes about 10 minutes of total effort to make this bread.

A practical everyday loaf

The recipe makes two loaves. I slice it thin for sandwiches and thicker for toast. If two loaves is too much bread for you, simply halve the recipe ( but be careful to keep your DDT when mixing) — or better still, make two loaves and give one away. Or, if you prefer, you can bake two, enjoy one fresh, and slice and freeze the other.

Intentions

I know one of the biggest problems people tell me is that they are so busy that they forget to order the flour to bake with and so one of the things I am delighted to be able to offer is a monthly subscription to the ingredients for this loaf. It makes 4 loaves. I suggest, as always, that you bake two and slice one as it cools and pop one in the freezer ( - do remember to wrap in in a tea towel to stop freezer burn.)

What I love most, aside from the taste and the satiety of this bread is that icy using the meadow blend, seeds and the spices blend then in just 100g you can deliver a diversity score of 31 out of the 30 recommended for optimal gut health.

Seeds: Coriander, Caraway, Fennel, Anise and Nigella Seeds

Happy baking

Dr Vanessa Kimbell

Starter: Any starter as long as it is bubbly and alive - I used my white starter for the recipe.

Makes 2 x 1kg > Hydration -38%

DDT: 27C

Flours

The brand of flours used in this formula

For The Leaven

200g bubbly, lively (second-build) sourdough starter

For The Dough

950g water at 27°C (82°F) (200g of this will be used to soak the seeds) + 50g optional extra water
250g of my 8 seed mix
1 large tablespoon of 5 my spice blend (optional)
500g stoneground white bread flour (included in our kit)
500g stoneground wholegrain bread flour - I recommend Botanical Blend No 2
20g fine sea salt
a large knob of room temperature butter, or coconut oil for greasing
A tablespoon of honey as an optimal extra to finish

Bake Time

50 - 60 minutes - pay attention to your oven - everyone oven is different and you need to get to know your oven. Check it is cooked by inserting a skewer - if it is done then it will come out clean.

Equipment

1 small mixing bowl
1 large mixing bowl
Whisk
Spatula
2 x 1kg (2lb) loaf tins
Olive oil spray
Oven gloves
A jug of tepid water in which to dip your hands when handling the dough

Tutorials

Rebuild your starter by refreshing your sourdough starter (we call this first build)	Day 1, 8pm first build
Refresh starter again (second build makes your starter very vigorous)	Day 2, 8am second build
Mix 180g of the seeds with 200g of the water and leave on the side until the evening	Day 2, 8am
Using a spatula or strong wooden spoon, mix your flour, salt, soaked seeds and any liquid, and the remaining water and mix well; then get your hands in and mix. Remember to keep your DDT - desired dough temperature.	Day 2, 7pm
Adjusting the hydration - Depending on the flour you chose and the age of the flour, you may need to add more water so add in small increments of 20g, and give a few minutes rest before adding more then leave to rest for 1 hour.	Day 2, 7.05pm
Butter your tin and scatter with the remaining 70g seeds to coat	Day 2, 7.10pm
Transfer the dough to the tin and cover Leave to prove overnight on the side in the kitchen	Day 2, 8pm - Overnight
In the morning you can return your now bubbly starter to the fridge - it will be alive to use for another 2 days and then you need to rebuild it if you want to bake again .	Day 3, 8am
Bake your bread	Day 3, 8am

My Top Tips for Success

Proofing tips

If your kitchen is cold then find somewhere slightly warmer. 20C or above. If you are cold then so will the yeast be – and they like an ambient temperature of above 20c in. kitchen. You can buy a proof box, but if you have an oven light then you can simply use this as a way to keep your bread a little but warmer overnight – just don’t let anyone accidentally turn the oven on!

Baking Tips

Your bread is proved the following morning, your loaf should l be at least 50 per cent bigger. Preheat your oven to 220°C/gas mark 7 for 30 minutes, and place a shallow baking tray in the bottom of the oven.

You need to pre heat your oven. As you place the bread in the oven, reduce the temperature to 180°C/gas mark 4 ( so this will stop your deeds from burning) and carefully throw a little water or some ice cubes into the hot tray at the bottom. Close the door quickly to trap the steam this creates. Bake for 50-60 minutes. Everyone’s oven is slightly different, so check your loaf towards the end of the baking time: it should have a golden brown crust.

Remove from the oven and leave to rest in the tin for about 5 minutes, then remove from the tin and place on a wire rack. Leave in the oven – most people take their bread straight out. This is ok, but here at The School, I open oven door, and take the bread out of the tin – then place the bread back on the wire rack and let the last heat drive off any remaining moisture – This way I get an epic crust and an amazing golden finish.

Your starter is really active and should now be ready to put in the fridge until you next want to prepare it for baking.

Storage tips

Once cool, store your loaf wrapped in a clean, dry tea towel. I recommend when a wholegrain giving it a few hours to settle. I appreciate that warm bread is irritable, but a bit of patience will pay off. I suggest, as always, that you bake two and slice one as it cools and pop one in the freezer ( – do remember to wrap in in a tea towel to stop freezer burn.)

Best enjoyed within 2-3 days.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.