This Everything Sourdough bread is already seed oil free and relatively clean - just wheat flour, water, salt, sourdough starter, and everything bagel seasonings. The DIY version upgrades to certified organic ingredients and eliminates commercial enzymes, creating a superior artisan bread with the same iconic everything flavor.
Based on: Everything Sourdough
· Makes 2 loaves (approximately 32 servings of 56g each)
· Serving: 56g slice
Why This Recipe is Seed Oil Free
Commercial Everything Sourdough from Specially Selected often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Everything Sourdough may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic bread flour
700g (about 5.5 cups) · King Arthur Organic Bread Flour
Primary flour base providing structure and gluten development for the sourdough
Provides sweet-savory onion notes that balance the garlic in everything seasoning
Coarse sea salt for topping
10g (2 teaspoons) · Celtic Sea Salt Coarse
Adds essential salt component and textural crunch to everything seasoning
Instructions
Step 1. Day 1 - Create the dough: In a large mixing bowl, combine 700g King Arthur organic bread flour and 100g Bob's Red Mill whole wheat flour. In a separate bowl, mix 200g active sourdough starter (it should double in size when fed and pass the float test) with 600g filtered room temperature water, whisking until fully incorporated. The starter mixture should be bubbly and smell pleasantly tangy. Add the liquid to the flour mixture and mix with a wooden spoon or dough whisk for 3-4 minutes until no dry flour remains - the dough will look shaggy and rough at this stage. Cover with a damp kitchen towel and let rest for 30 minutes (this autolyse period allows flour to fully hydrate).
Step 2. Add salt and develop gluten: Sprinkle 16g Redmond Real Salt evenly over the dough surface. Using wet hands (to prevent sticking), fold the dough over itself repeatedly for 2-3 minutes until the salt is fully incorporated and the dough feels smoother. The dough should be sticky but cohesive. Perform the first set of stretch and folds: grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate bowl 90 degrees and repeat 4 times total. This builds gluten structure without kneading. Cover and let rest 30 minutes.
Step 3. Bulk fermentation with folds: Repeat stretch and fold sets every 30 minutes for the first 2 hours (4 total sets), then let the dough ferment undisturbed for 3-6 more hours at room temperature (68-72°F). The dough is ready when it has increased by 50-70% in size, feels jiggly when shaken, and passes the poke test - when gently poked with a floured finger, it should spring back slowly leaving a small indentation. Total bulk fermentation time varies with temperature but typically 6-8 hours.
Step 4. Shape and final proof: Turn the fermented dough onto a lightly floured surface and divide into 2 equal pieces (about 800g each). Pre-shape each piece into loose rounds using a bench scraper, creating surface tension by pulling the dough toward you. Rest 20 minutes. Meanwhile, prepare everything seasoning by mixing 20g poppy seeds, 15g ground flaxseed, 8g garlic powder, 8g onion powder, and 10g coarse Celtic sea salt in a small bowl. Final shape each dough round into a tight boule by creating surface tension through folding and rolling. Place seam-side down in banneton baskets or bowls lined with heavily floured kitchen towels.
Step 5. Overnight retard and baking prep: Cover shaped loaves and refrigerate overnight (8-48 hours) for flavor development and easier scoring. When ready to bake, place a Dutch oven with lid in the oven and preheat to 475°F for at least 45 minutes. Turn one loaf onto parchment paper seam-side up, score decoratively with a sharp razor or lame (1/4 inch deep cuts), then brush the surface lightly with water and sprinkle generously with everything seasoning blend, pressing gently to adhere. Using parchment as a sling, carefully transfer to the hot Dutch oven.
Step 6. Bake with steam: Cover with lid and bake 20 minutes (creates steam for oven spring). Remove lid, reduce temperature to 450°F, and continue baking 20-25 minutes until deep golden brown and internal temperature reaches 205-210°F. The crust should sound hollow when tapped. Cool completely on a wire rack for at least 2 hours before slicing (the crumb continues to set as it cools). Repeat process for second loaf. Slice each loaf into 16 pieces of approximately 56g each for proper serving sizes.
Storage
Store completely cooled bread in paper bags at room temperature for 3-4 days, or slice and freeze for up to 3 months. The crust will soften in bags but can be re-crisped in a 350°F oven for 5 minutes.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.25
Savings48%
Initial investment in organic ingredients is higher but creates superior bread with no additives. Sourdough starter lasts indefinitely with care, and bulk organic ingredients offer excellent long-term value for regular bread bakers.