Furikake sourdough bread

Furikake sourdough bread is made with sourdough starter,  and savory, umami-rich taste of furikake, a Japanese seasoning blend often used on rice. Excellent sourdough bread with a unique taste rich in flavor and taste.

What is Furikake?

Furikake is a Japanese seasoning blend typically made with toasted sesame seeds, nori (seaweed), salt, and sugar. Its composition varies by region and can include a range of ingredients such as bonito flakes, chili flakes, miso powder, shiitake powder, and poppy seeds.

This sourdough bread is made with nori Komi furikake (containing tiny pieces of seasoned nori seaweed). Here are other recipes with from the Japan, Hokkaido Milk bread

How to make this Furikake sourdough bread?

You need the following ingredients to make this Furikake sourdough bread.

• Bread flour: Artisan bread flour is used in this recipe. Which is high in protein content.
• Rye flour:   Rye flour adds nuttiness to the dough.
• Spelt flour:  Spelt flour adds a slightly sweet and nutty taste to dough
• Whole wheat flour: Adds extra fiber to the dough bread.
• Salt:  Controls the fermentation add taste.
• Furikake: Furikake is a Japanese rice seasoning typically made with toasted black and white sesame seeds, nori (seaweed) salt and sugar.  
• Water: 78% hydration is used in this recipe.
• Sourdough Starter: 100% sourdough starter ( 15g sourdough starter, 45g bread flour +5 g rye flour + 50g water)

See recipe card for quantities.

Instructions to make Furikake Sourdough Bread?

In a large bowl add sourdough starter and water and mix well.

1. Step 1: Add  all the flour and combine everything and set aside.

2. After 1 hour add salt and mix once again.

3. Step 3: Once  two stretches and fold are done, laminate dough and incorporate the Furikake seasoning

4. Step 4:Set aside for an hour and refrigerate overnight for proof .
5. Next morning score and bake

Variation to Furikake Sourdough Bread ?

This is Furikake sourdough bread with Nori(seaweed) , if you are looking for variation  these are wonderful variation to basic sourdough bread.

1. Furikake and Cheese Sourdough:
   • Add 100g of shredded cheese (such as cheddar or gruyere) to the dough along with the furikake for a cheesy, umami-packed bread.
2. Furikake and Sesame Sourdough:
   • Add 2 tablespoons of sesame seeds (black or white) to the dough along with the furikake for a nutty crunch.
3. Furikake and Garlic Sourdough:
   • Mix in 2-3 cloves of finely minced garlic with the dough for a garlicky kick to complement the furikake.
4. Furikake Swirl Sourdough:
   • After the first rise, roll out the dough into a rectangle, sprinkle a generous amount of furikake evenly over the surface, and roll it up tightly before shaping and proofing. This creates a beautiful swirl of furikake inside the bread.
5. Furikake Topping:
   • Instead of mixing the furikake into the dough, sprinkle it on top of the loaf before baking for a decorative and flavorful crust.

Storage

This bread is delicious,  you can keep them at room temperature for 1-3 days.  For long-term storage freeze the sourdough bread as individual slices.

This bread is delicious,  you can keep them at room temperature for 1-3 days.  For long term storage freeze the sourdough bread as individual slices.

• Baker’s % is calculated  based on the total weight of flour. To calculate a baker's percentage, you can use the following formula: 

(weight of ingredient ÷ weight of flour) x 100 = baker's % of that ingredient 

BAKING SCHEDULE

Make Sourdough starter at  8. 00 A.M

Incorporate starter  along with flours into the dough 12.30 P.M

Add salt into dough around 1.30 P.M

Stretch and fold the dough around 2.30 P.M

Then around 3.30 P.M stretch and fold and dough for a second time.  

Around 4.30 P.M Laminate the dough and incorporate the  Nori Furikake seasoning.

Pre-shape at 6.00 P.M.

Shape the dough 6.15 P.M. Coat the dough with both black and white sesame seeds.

Cold Retard/ Refrigerator Overnight up to 14 hours

Score and bake at  7.00 A.M

FAQ

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Print Recipe

5 from 18 votes

Furikake sourdough bread

Furikake sourdough bread made with sourdough starter,  and savory, umami-rich taste of furikake, aJapanese seasoning blend often used on rice. Excellent sourdough bread withunique taste rich in flavor and taste.

Prep Time5 hours hrs

Cook Time45 minutes mins

8 hours hrs

Total Time13 hours hrs 45 minutes mins

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: Furikake Sourdough bread, Sorudough bread

Servings: 12

Calories: 174kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• kitchen scale
• Pyrex bowl
• Dough whisk
• Dutch oven

Ingredients

• 2 ¾ cups / 350g Bread flour
• ¼ cup heaping /50g spelt flour
• ½ cup / 50g Rye flour
• ½ cup / 50g Whole wheat flour
• 1 ¾ cups /395g water
• 3 tablespoon / 20g Furikake Nori Komi Furikake
• 1 ½ teaspoon / 9g salt
• ½ cup / 100g sourdough starter
• 2 tablespoon White sesame seeds for topping
• 2 tablespoon Black sesame seeds for topping

Instructions

• FIRST MAKE SOURDOUGH STARTER
• In a bowl add 15g sourdough starter, + 45g bread flour and 5 g rye flour and 50g water and mix well and set aside for 5 hours or until it doubles in volume.
• MAKE DOUGH
• When the starter is ready in large bowl add sourdough starter and water ( 385g) and bread flour, whole wheat flour, spelt flour and rye flour and mix well and set aside for one hour.
• After 1 hour add salt and rest of water ( 15g) and combine everything then set aside for 1 hour
• STRETCH AND FOLD
• Then stretch and fold the dough every 1 hour for until 2 hours.
• This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
• LAMINATE THE DOUGH
• One hour after last stretch and fold do a lamination of the dough. Means spread the dough into a thin sheet and fold it into a letter fold. Incorporate Furikake seasoning.
• Set it aside for another hour. By this time dough will be doubled 50% approximately.
• SHAPING THE DOUGH
• Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
• Work this into a round shape. Coat with sesame seeds. Then place seam side up in a proofing basket lined well with flour.
• COLD PROOF
• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
• SCORE AND BAKE
• When you are ready to bake preheat oven to 475°F/ 246°C.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
• Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
• If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
• Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter.

Video

Nutrition

Calories: 174kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 75mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 17IU | Calcium: 34mg | Iron: 1mg

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Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.