This hearty sourdough combines rye, bread flour, and whole wheat with a mix of seeds, grains, and dried fruit for a rich, nutty, whole-grain loaf. Moist, dense, and deeply flavorful, it’s a classic German-style bread. A half batch of this recipe will yield about 1,590 g (≈1.6 kg) of dough, enough to fill 1–2 standard loaf pans. This is a dense, heavy bread, yielding enough to fill one and a half standard pans of about 3.5 lb each, or three to four mini loaves of about 1 lb each.

Flour Base (100% = 500 g)

• 250 g rye flour (50%)
• 125 g bread flour (25%)
• 125 g whole wheat flour (25%)

Seeds & Grains (soaked)

• 50 g sunflower seeds
• 25 g chia seeds
• 37 g pumpkin seeds
• 25 g flax seeds
• 37 g steel-cut oats
• 25 g sesame seeds

Other Ingredients

• 300 g water (for seed soak)
• 400 g water (for autolyse/dough)
• 75 g ripe sourdough starter (15%)
• 14 g salt (2.8%)
• 100 g dried cranberries (Craisins)

Step 1 – Soak Seeds & Grains (the night before):

• Mix sunflower, chia, pumpkin, flax, sesame seeds, and steel-cut oats with 300 g water.
• Let sit overnight to hydrate and soften.

Step 2 – Autolyse:

• Combine all flours and 400 g water in a large bowl.
• Mix until no dry flour remains.
• Cover and let rest for 45–60 minutes.

Step 3 – Mix Dough:

• Add starter and salt to the autolysed dough. Mix until incorporated.
• Fold in soaked seeds, oats, and dried cranberries.

Step 4 – Shape & Pan:

• Line 1–2 standard loaf pans with parchment or grease them generously.
• Divide dough between your pans, shaping into tight logs. Each pan should be filled about 2/3–3/4 full.
• Smooth the tops with wet hands.
• Optionally sprinkle a mix of seeds on top, sides, and bottom for aroma, crust appeal, and easier release.

Step 5 – Proof:

• Cover and proof 8–12 hours at room temperature, aiming for about a 30–40% rise from the shaped dough level. Expect modest lift, since high-rye, seed-heavy loaves expand less than wheat-based breads.
• Alternatively, cold proof 12-20 hours to slow fermentation and develop a sharper, sourer flavor.
• Look for a slightly domed top with small pinholes starting to show.
• Bake when expansion stalls.

Step 6 – Bake:

• Preheat oven to 430°F (220°C).
• Bake 20 minutes with steam, then reduce to 390°F (200°C) and bake 40–45 minutes longer.
• Internal temperature should reach ~190°F.

Step 7 – Cool:

• Remove from the pans, cool before slicing to allow the crumb to set.

Hydration here is high (700 g water to 500 g flour = 140%). This is intentional for a dense pan loaf with heavy seed soakers. If a drier dough is preferred, reduce total water slightly.

With this formula (high rye, soaked seeds/oats, and dried fruit), you can expect modest expansion compared to a mostly-wheat sourdough. The loaves will typically rise 30–50% in volume during final proof and baking. They won’t double in size like a white sourdough boule, but will hold a dense, even crumb with small to medium holes.

• This bread improves in flavor after resting 12–24 hours; flavor peaks on Day 2.
• Rye brings deep earthiness and a dense, moist crumb due to its low gluten strength.
• Bread flour provides structure and elasticity, balancing the heavy grains.
• Whole wheat adds nuttiness and fiber.
• Flax and chia help retain moisture, while steel-cut oats and seeds create hearty texture.
• Sesame seeds add a toasty aroma and subtle crunch.
• Dried cranberries bring subtle sweetness and contrast to the nutty grains.
• Slice thin for best texture. Keeps well refrigerated up to a week; freezes beautifully when pre-sliced.