This hearty and nutritious whole grain sourdough bread is loaded with healthy ingredients like bran, seeds, and oats, giving it a deliciously nutty flavor and a satisfying texture. Perfect for slicing and enjoying with your favorite spreads or as a sandwich base, this bread is packed with wholesome goodness!

Ingredients

• 3 1/2 cups whole grain sourdough flour (or a mix of whole wheat and rye flour)
• 1/2 cup wheat bran
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tablespoons flaxseeds
• 2 tablespoons sesame seeds
• 1/4 cup rolled oats (plus extra for sprinkling on top)
• 1 1/2 teaspoons salt
• 1 cup sourdough starter (active and bubbly)
• 1 1/4 cups warm water (adjust as needed for dough consistency)
• 1 tablespoon honey or maple syrup (optional, for a hint of sweetness)

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the whole grain sourdough flour, wheat bran, seeds (sunflower, pumpkin, flax, and sesame), and rolled oats. Add the salt and mix well.
   • In a separate bowl, mix the sourdough starter with warm water and honey (if using) until well combined.
   • Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable.
2. Knead the Dough:
   • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.
3. First Rise:
   • Place the kneaded dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 4-6 hours, or until it has doubled in size.
4. Shape the Loaf:
   • Once the dough has risen, punch it down and shape it into a loaf. You can use a loaf pan for a traditional shape or shape it free-form for a more rustic look.
   • Place the shaped dough in a greased or lined loaf pan (if using) or on a baking sheet. Cover with a towel and let it rise again for 2-4 hours, or until it’s puffy and has increased in size.
5. Preheat the Oven:
   • Preheat your oven to 425°F (220°C). If you like, sprinkle some extra rolled oats on top of the loaf for a nice texture.
6. Bake the Bread:
   • Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
   • If the top is browning too quickly, cover it with foil during the last 10 minutes of baking.
7. Cool and Slice:
   • Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy fresh or toasted!

Tips and Variations

• Seed Mixture: You can vary the types of seeds based on your preference. Try adding chia seeds or poppy seeds for more texture.
• Flavor Additions: Add a tablespoon of olive oil or melted coconut oil to the dough for a richer flavor and softer texture.
• Storing: This bread can be stored at room temperature for 2-3 days, or you can slice and freeze it for up to 3 months.

This whole grain sourdough bread with bran, seeds, and oatmeal is a delicious and hearty option for a nutritious homemade bread that’s perfect for any occasion!