Five-Seed Bread

The brother-in-law nicknamed me Carb Queen, and it wasn’t from watching me cook… Yes! I love carbs! I speak carbs! And I surely don’t hesitate to indulge on most things carb…  in large… well, VERY large quantities.  

For the last two months our family have been getting high on this delicious bread.  The basic recipe comes from my favorite Tartine; the idea comes from this lovely bakery in Santa Rosa that brings their amazing 5-seed sourdough to San Francisco farmers markets every week.

Luckily for my family, we are still not at the point where we can consume the whole loaf in one sitting… or even in two… and sometimes in three…  It keeps very well.  In any case, I usually slice half of the loaf, place it in zip-top bag, and freeze for up to one month.  

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  • 1/2 cup flax seeds
  • 1 cup boiling water
  • 1/4 cup sunflower seeds, roasted
  • 1/4 cup pumpkin seeds, roasted
  • 2 tbs sesame seeds
  • 1 tbs poppy seeds
  • 2 recipe Basic Country dough

Yields 2 loafs


Pour boiling water over the flax seeds and let soak for about 30 minutes.

After the 1st rest of the dough, add salt but don’t add water.  Pour the flax seed mixture over (it will be gooey, do not drain the water).  Add all other seeds.  Squeeze the seeds into the dough with your fingers to completely incorporate or use your mixer.

Follow the Basic Country recipe for proofing.

After the raising is done, separate the dough into balls.

Follow the basic recipe for shaping and baking.

If baking one loaf at a time, after the 1st loaf is done, reheat the oven to 500⁰ F (260⁰ F).  Warm up the Dutch oven in there for about 10 minutes before starting the second loaf.

P.S. Stacie, if you are reading this, I took the pictures above this afternoon, outside, no artificial light used…  That’s what you abandoned!  Come back!  It feels empty here without Iowans!  Or better talk my man into bringing us closer to MidWest!  Please ;-)


    • Anastasia says:

      Bread, potatoes, cabbage, soups, and vodka! ;-) There is quite a bit of variety but pretty overcooked and bland. I blame it on a very short growing season, no exotic herbs and spices… That, or my mom just didn’t know how to cook!

  1. Christina says:

    I thought these photos were from a magazine! So beautiful. That bread looks delicious and hearty, and the jam – oh goodness. I too love foods that are high in carbohydrates. Oh and I am a total fan of natural light!

  2. christinajane says:

    This looks like the recipe for me. Does it HAVE to take 3 days? It sounds like that is how you achieve the beautiful sourdough taste and crumb.. But I really want this to take on holiday tomorrow! Have you any experience with shortcutting the refrigerator time?

    • Anastasia says:

      Yes, absolutely! The thing is – the longer you refrigerate it, the more mature the taste is, but it still turns on so good – only you will notice the difference!
      You can skip the refrigeration all together, but I found it is much easier to score cold dough.
      Also, during summer time I would also recommend shorter rising time – when it’s warmer the dough tend to over proof, so it doesn’t rise as well when in the oven. 2 hours should be enough (instead of 3-4 hours).
      Good luck! Super excited I have a sourdough friend! (well, virtual, but still!) ;-)

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