Seedy Sourdough Breakfast Loaf
This post may contain affiliate links.
You are going to love this seedy sourdough breakfast loaf. It's baked in just one hour, making it a sourdough quick bread recipe and makes a delicious breakfast, sliced and topped with homemade ricotta and drizzled in honey or maple syrup.
It's just as easy as making a batch of sourdough muffins but has some real wow factor, making it perfect for a brunch with friends or even a hostess gift over the festive season.
If you love making sourdough quick bread recipes, then make sure you check out this sourdough banana bread, sourdough pumpkin spice bread and this sourdough Irish soda bread.
Why You'll Love This Recipe!
Full of Nutritious Seeds - This simple loaf contains 180g of seeds plus rolled oats alongside olive oil, natural yogurt and sourdough starter.
So Versatile - this seedy sourdough breakfast loaf is so versatile! You can use sourdough starter or sourdough discard and you can easily change the seed selection to suit what you have on hand. Serve it with either a sweet or savory spread to suit your tastes and occasion.
Uses Lots of Starter or Discard - you can use 150g of discard or active starter in this loaf.
How To Make A Seedy Sourdough Breakfast Loaf
This seedy sourdough breakfast loaf is just as easy as baking a batch of sourdough muffins, it just takes a little longer to cook.
It can be served with homemade ricotta, whipped honey cinnamon butter, pumpkin spiced cream cheese, just like this gorgeous sourdough strawberry cake.
Something important to note before you start mixing ingredients is that the brown sugar is included in the wet ingredients, not the dry ingredients. This is because you want the brown sugar to dissolve before you mix it with the other dry ingredients.
There is a list of ingredients substitutions in the recipe card.
Preheat your oven to 180C (350F) and line a loaf pan with parchment paper (or grease with butter). I've used a glass loaf pan measuring 1.5L 28cm x 11cm or 1.6QT 11.1" x 4.5" but it works equally well in a metal or aluminum pan.
To a large mixing bowl, add all of the dry ingredients (all purpose flour, baking powder, salt, poppy seeds, sesame seeds, flax seeds, pumpkin seeds and rolled oats). Mix well to combine and set aside.
Now take another mixing bowl and add all of the wet ingredients to the bowl (sourdough starter, eggs, maple syrup, natural yogurt, whipping cream, EVOO and brown sugar). Whisk to combine and form a runny liquid where the sugar is completely dissolved.
Pour the wet ingredients onto the dry ingredients. Gently stir to moisten the dry ingredients with the wet ingredients. Do not over mix. You just want to moisten the dry ingredients.
Pour the batter into your prepared loaf pan and place in the oven for 1 hour or until the top is golden brown and a toothpick comes out clean.
When the seedy sourdough breakfast loaf is done, remove from the oven and allow the loaf to cool in the pan for 5 to 10 minutes. Then transfer to a wire rack to fully cool.
How To Store + Freeze
This sourdough seedy breakfast loaf will store well in an airtight container or wrapped in aluminum foil for up to 3 days. I like to warm slices gently in the microwave after the first 24 hours, just to freshen them up.
You can freeze the baked loaf for up to 3 months. I recommend wrapping the baked and cooled loaf in parchment paper and then aluminum foil to avoid freezer burn.
Seedy Sourdough Breakfast Loaf
Equipment
- 1 Loaf Pan (1.5L 28cm x 11cm or 1.6QT 11.1" x 4.5")
Ingredients
Dry Ingredients
- 220 g All Purpose Flour
- 20 g Baking Powder (1 tbsp)
- 5 g Salt
- 45 g Poppy Seeds
- 45 g Sesame Seeds
- 45 g Flax Seeds
- 45 g Pumpkin Seeds
- 45 g Rolled Oats
Wet Ingredients
- 150 g Sourdough Starter (or sourdough starter discard)
- 2 Eggs
- 50 g Maple Syrup (can sub with 50g of honey)
- 100 g Natural Yogurt
- 100 g Whipping Cream (can sub with coconut cream)
- 75 g Extra Virgin Olive Oil
- 140 g Brown Sugar
Instructions
- Preheat your oven to 180C (350F) and line a loaf pan with parchment paper (or grease with butter). I've used a glass pan measuring 1.5L 28cm x 11cm or 1.6QT 11.1" x 4.5" to bake this, but it works very well in a metal or aluminium tin also.
- To a large mixing bowl, add all of the dry ingredients (all purpose flour, baking powder, salt, poppy seeds, sesame seeds, flax seeds, pumpkin seeds and rolled oats). Mix well to combine and set aside.
- Now take another mixing bowl and add all of the wet ingredients to the bowl (sourdough starter, eggs, maple syrup, natural yogurt, whipping cream, EVOO and brown sugar). Whisk to combine and form a runny liquid where the sugar is completely dissolved.
- Pour the wet ingredients onto the dry ingredients. Gently stir to moisten the dry ingredients with the wet ingredients. Do not over mix. You just want to moisten the dry ingredients.
- Pour the batter into your prepared loaf pan and place in the oven for 1 hour or until the top is golden brown and a toothpick comes out clean.
- When the seedy sourdough breakfast loaf is done, remove from the oven and allow the loaf to cool in the pan for 5 to 10 minutes. Then transfer to a wire rack to fully cool.
Notes
Nutrition
