A rustic savory sourdough loaf filled with sun-dried tomatoes, toasted seeds, rosemary, and roasted garlic, with a hearty whole-grain crumb and deeply golden crust.
⏱ Time: 1 hour active + 12–22 hours fermentation
🍽 Servings: 1 large loaf
⭐ Difficulty: Intermediate
Ingredients
For the Dough
- 400 g bread flour
- 75 g whole wheat flour
- 25 g rye flour
- 100 g active sourdough starter, 100% hydration
- 340–350 g water
- 20 g olive oil
- 10 g salt
For the Harvest Filling
- 75 g sun-dried tomatoes, drained and finely chopped
- 40 g pumpkin seeds
- 30 g sunflower seeds
- 20 g flaxseed
- 15 g sesame seeds
- 1–2 tablespoons fresh rosemary, finely chopped
- 2 cloves roasted garlic, finely chopped
Optional Additions
- 40 g Kalamata olives, chopped
- 1 tablespoon fresh thyme
- ½ teaspoon cracked black pepper
- ½ teaspoon dried oregano
- 30–40 g grated Parmesan
Instructions
- Toast the seeds. Preheat the oven to 350°F. Spread the pumpkin seeds, sunflower seeds, flaxseed, and sesame seeds on a baking sheet. Toast for 7–10 minutes, until fragrant. Let cool completely.
- Prepare the tomatoes. If using oil-packed sun-dried tomatoes, drain them well and pat them dry with paper towels. Chop them into small pieces. If using dry-packed tomatoes, soak them briefly in warm water until softened, then drain and chop.
- Make the dough. Combine the bread flour, whole wheat flour, rye flour, and 330 g of the water in a large bowl. Mix until no dry flour remains. Cover and let rest for 30–45 minutes.
- Add the starter and oil. Add the sourdough starter and olive oil. Mix thoroughly. Add the salt and remaining water gradually, using only as much as needed to bring the dough together.
- Begin bulk fermentation. Cover and let the dough ferment at approximately 74–76°F for 4–6 hours. During the first 2 hours, perform 3–4 sets of stretch-and-folds about 30 minutes apart.
- Add the savory filling. Once the dough has developed some strength, gently stretch it into a rectangle. Scatter the sun-dried tomatoes, toasted seeds, rosemary, and roasted garlic over the surface. Fold the dough over itself to distribute the filling without aggressively kneading or deflating the dough.
- Shape the loaf. Turn the dough onto a lightly floured surface. Gently pre-shape it into a round and let it rest for 20 minutes. Shape into a boule or bâtard and place seam-side up in a well-floured banneton.
- Cold proof. Cover the banneton and refrigerate for 8–16 hours. The overnight fermentation develops the sourdough flavor and makes the loaf easier to score.
- Preheat the oven. Place a Dutch oven inside the oven and preheat to 475°F for at least 45 minutes.
- Score the bread. Turn the cold dough onto parchment paper and score the top with a bread lame or sharp razor.
- Bake. Carefully transfer the dough to the hot Dutch oven. Bake covered at 475°F for 20 minutes. Remove the lid, reduce the temperature to 450°F, and bake for another 20–25 minutes, until the crust is deeply golden brown.
- Cool. Remove the loaf from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing.
- Serve. Slice and serve with salted butter, olive oil, soft cheese, or alongside a warm bowl of soup.
Quick Notes
- Pat the sun-dried tomatoes dry. Excess oil or moisture can make the dough difficult to handle and interfere with the crumb.
- For the best flavor, use oil-packed sun-dried tomatoes and reserve a little of their seasoned oil for dipping the finished bread.
- Don't overload the dough with inclusions. Keeping the total filling moderate helps preserve the open, airy crumb seen in the loaf.
- For a more Mediterranean-style loaf, add Kalamata olives, oregano, and a little Parmesan.
- For a more woodsy fall flavor, use rosemary, roasted garlic, pumpkin seeds, and cracked black pepper.
- For extra texture, sprinkle a few pumpkin and sunflower seeds over the shaped loaf before scoring.
- If using fresh rosemary, chop it very finely so that its flavor distributes evenly throughout the bread.
- This bread is especially good toasted and served with whipped garlic butter, olive oil, or goat cheese.
- Serve alongside tomato soup, butternut squash soup, roasted vegetables, or a fall salad.
- For a beautiful autumn grazing board, slice the loaf into thick pieces and serve with cheeses, olives, roasted nuts, grapes, and a bowl of herbed olive oil.