Sourdough Boule with Oats, Sunflower and Flax Seeds

This is my first attempt at making sourdough bread with my new starter Rosebud and it turned out beautifully.  I did have a picture to go by and it looks very similar to my bread. The top was rounded just a little bit more than mine. This is a recipe from King Arthur Flour (KAF) and you will see their name occasionally as I continue to bake new recipes using sourdough.  See also Sourdough Pancakes for 2 recipes to use the excess starter. Thanks to Selma for bringing me back to the wonderful world of sourdough baking 🙂

So, what is a boule?  It is a French word for “ball” and is a traditional shape of bread found in France.  Wikipedia says it resembles a squashed ball.  Well, mine certainly looked like that.  The name of this bread is the reason a bread baker is referred to as a “boulanger” in French and a bread bakery a “boulangerie.”


Sourdough Boule with Oats, Sunflower and Flax Seeds

  • 1 cup sourdough starter, fed and ready to use
  • 1-1/4 cups lukewarm water, divided
  • 3-1/2 cups AP flour or a European-Style Artisan Bread Flour
  • 1 cup old-fashioned rolled oats or for best flavor use malted wheat flakes (I did not have those)
  • 1/2 cup sunflower seeds
  • 2 tsp. salt
  • 1-1/2 tsp. instant yeast
  • whole flax seeds, regular or golden (regular shows up better) for topping

In a large mixing bowl (you can use your stand mixer or bread machine), combine the sourdough starter, 1 cup of the water  and mix until combined.

Add the remaining ingredients (except flax seeds) and mix and knead by whatever method you prefer.  Add the extra water if you need it to achieve a soft dough.

Cover the dough and let it rise until it’s almost doubled, about 1 to 1-1/2 hours.  Whenever I make bread I turn the light on in my oven and let the dough rise inside the oven as it is a little warmer in there.

Turn the dough out on a greased work surface and gently fold it over a few times.  Shape into a large round loaf. Grease a Dutch oven or baking crock and place the dough inside.  I have a nice Emile Henry artisan pot that works beautifully for this type of recipe.  Let the bread rise until it’s very puffy, about 2 hours.

Just before baking, spray the loaf with water and sprinkle with the flax seeds.  Use a lame, I have a beautiful walnut lame, or a very sharp knife to make several slashes across the top of the loaf.  Place the covered pot into a cold oven and set it to 450°F and turn the oven on.   Bake for about 35 minutes; uncover and bake another 10 minutes or so until the bread has a deep golden color.

Turn out on a rack and allow to cool.

Recipe by 

DSC_5702 DSC_5696 DSC_5697 DSC_5703 DSC_5706 DSC_5708 DSC_5711 DSC_5754 DSC_5727 DSC_5728

Oops! I forgot to include these pictures – the inside is just as pretty as the outside 🙂

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I am bringing this tasty boule to Fiesta Friday #58.  Thanks to Angie, Elaine and Caroline.

38 thoughts on “Sourdough Boule with Oats, Sunflower and Flax Seeds

  1. Pingback: Fiesta Friday #58 | The Novice Gardener

  2. What a beautiful loaf, it looks perfect, I love the ingredients you’ve included in it, and I love that lame!! I want one!
    I made one of your sourdough pancake recipes today – thumbs up from Ben 🙂
    Happy Fiesta Friday xx


  3. What a gorgeous boule! I love bread with grains and seeds. I am getting so excited to start my own experiments with my starter! I just got off the KA website and have a couple things in the cart. I’ll have to add a few more things now. Darn! 🙂

    Liked by 1 person

  4. What a fabulous looking loaf – I just love the sound of the oats and seeds, Judi! I also have lame envy and am off the the site you directed Elaine to! Happy Fiesta Friday to you and Rosebud (awwww) x


    • The loaf turned out really good and I cannot wait to make something new. I think I will use my sour salt next and see how much of a difference it makes. The walnut lame is pretty and I paid full price (because I saw it in a KAF catalog). The insert gave me the name of the company so that is what I passed on to Elaine. Do not use KAF even though I buy a lot of products from them 🙂

      Liked by 1 person

  5. That is one beautiful bread! I love all of the nuttiness you added! To me, that’s theonly kind of bread to eat. Athough I will make a baguette for hors d’oeuvres…


    • Thank you chef Mimi – I love all kinds of bread but at least I feel I am eating on the healthier side when there are nuts and oats in it. I hope to make a baguette too – that’s a good suggestion for my next bread baking experience 🙂


  6. Pingback: MORE sourdough activities in the foodbod kitchen.. | foodbod

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