Easy Same-Day Seeded Sourdough Bread (No-Stretch, No-Fold Method)

This soft, beautifully seeded sourdough loaf is packed with pumpkin, sunflower, sesame, and flax seeds, giving every slice the perfect balance of crunch and tenderness.

Ingredients

Dry Ingredients

3 cups All-purpose Flour

1 cup Whole Wheat Flour (or use all AP flour for a softer loaf)

1-1/2 tsp Sea Salt

1 Tablespoon Sugar (optional, for quicker rise)

Wet Ingredients

1 cup Active Sourdough Starter (fed and bubbly)

1-1/4 cups Warm Water (plus 1–2 tablespoons more if needed)

2 Tablespoons Olive Oil

Seeds

2 Tablespoons Pumpkin Seeds

2 Tablespoons Sunflower Seeds

1 Tablespoon Golden Flax Seeds

1 Tablespoon White or Black Sesame Seeds

Extra seeds for topping

There is something so comforting about a seeded sourdough loaf that comes together quickly but still tastes like you spent all day in the kitchen. I love this recipe because it’s simple, forgiving, and perfect for those moments when you want fresh bread today—not tomorrow.

The seeds add crunch, nutrition, and so much flavor, and the texture of this loaf makes it perfect for sandwiches or slicing while it’s still warm. Whenever I bake this, it fills the whole home with that cozy aroma that makes you instantly hungry.

Instructions

In a large bowl, combine the all-purpose flour, whole wheat flour, salt, and sugar. Stir them together so the salt and sugar are evenly distributed throughout the flour.

Pour in the active sourdough starter, warm water, and olive oil. Mix with a spoon or spatula until a rough, shaggy dough forms. If it feels too dry, add 1–2 more tablespoons of water.

Sprinkle in all of your seeds and use your hands to knead and press them into the dough until they are evenly spread throughout.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth, soft, and slightly elastic. It doesn’t have to be perfect—just give it enough movement to come together.

Lightly oil the bowl and place the dough back in the bowl, cover it with a towel, and let it rise in a warm spot. It should nearly double in size.

Gently deflate the dough and shape it into a round loaf or place it into a loaf pan. Line your bowl or lightly oiled loaf pan.

Let the shaped dough rise again until it looks puffy. Brush the top with a little water and sprinkle on extra seeds.

Preheat your oven to 425°F (218°C). If you're using a Dutch oven, place it inside to preheat as well.

Dutch Oven Method:

Bake covered for 20 minutes

Remove the lid and bake another 20–25 minutes until golden

Loaf Pan / Open Baking:

Bake for 35–40 minutes total

Tent with foil if it’s browning too quickly

Let the loaf cool for at least 60-120 minutes before slicing so the crumb sets. Then enjoy warm slices, toast, or sandwiches.