Sourdough Bread from Skagen recipe

My favorite kind of bread is without any doubt a sourdough bread from Skagen. Big holes in the crumb, lightly tangy, crunchy crust and poppy seeds and sunflowers that are toasted because of the baking. This is my recipe for sourdough bread from Skagen heavily inspired by Maurizio Leos recipe for Seeded Sourdough.

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You need an active sourdough starter for this sourdough bread from Skagen recipe

To bake this bread you will need an active sourdough starter. If you don’t have one, I’d recommend you go watch my video on YouTube.

A sourdough starter contains natural yeast, that will help your bread to rise without the use of commercial yeast, which means that you can make awesome bread with three ingredients: flour, water and salt.

It’s not very hard to make a sourdough starter, but there are some things you need to be aware of. I will explain it all.

Special techniques for better bread

This is a pretty advanced recipe. It takes almost 24 hours from start to finish. It does require some more advanced techniques than we are used to in home baking, but if you follow this recipe it will vastly exceed anything you get at a bakery.

If you are new to sourdough baking, maybe you want to start somewhere where it’s a bit easier. You can try my “The world’s easiest sourdough bread” or “Sourdough bread for beginners“. That should get you started.

Sourdough bread from Skagen recipe

Tools that will make things easier

You need some tools to be able to bake sourdough bread.

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  • Bench scraper – this is the only tool you can’t do without. You will absolutely need a bench scraper
  • Danish dough whisk – you can use your hands or a spoon if you don’t want this
  • Bannetons – you can use a bowl lined with a dish towel as a substitute
  • Spray bottle – I use this for spraying bannetons, spraying loaves to get seeds to stick and to saturate the oven with steam
  • Brød and Taylor Folding Proofer – I own this and it is a huge help in making sure your dough has the best opportunity to proof

The road to awesome bread

I hope you will try my recipe for sourdough bread from Skagen. It’s an experience and when you cut into the loaf and see the crumb you be so happy. Okay, you may not be able to put jam directly on the bread, but you can always put a piece of cheese underneath to hold the jam. Not really a trade-off for me.

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This is my recipe for sourdough bread from Skagen. I hope you will try it. If you bake this bread and post it on Instagram , please tag med as so I can see it. That would make me very happy.

Skagensbrød med surdej opskift

Sourdough Bread from Skagen

Course: Breakfast, Lunch, Snack
Cuisine: Danish
Keyword: bread, bread from skagen, sourdough, sourdough bread
Prep: 1 hour
Cook: 45 minutes
Fermentation and proofing: 1 day
Total: 1 day 5 minutes
Servings: 2 brød
Calories: 2070kcal
Author: Maurizio Leo / Sune Trudslev
Nutrition Facts
Sourdough Bread from Skagen
Amount Per Serving (1 brød)
Calories 2070 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 4g25%
Sodium 3721mg162%
Potassium 1120mg32%
Carbohydrates 359g120%
Fiber 26g108%
Sugar 3g3%
Protein 70g140%
Vitamin C 0.4mg0%
Calcium 736mg74%
Iron 13.5mg75%
* Percent Daily Values are based on a 2000 calorie diet.
This is a classic Danish sourdough bread, called Sourdough Bread from Skagen. It’s a delicious bread with large holes, crunchy crust and wonderful taste from the toasted poppy seeds and sunflower seeds on the outside.
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  • 25 gram mature sourdough starter 50%
  • 25 gram bread flour 50%
  • 25 gram whole grain wheat flour 50%
  • 50 gram water 100%


  • 673 gram bread flour 76,5%
  • 140 gram semolina flour 15,9%
  • 67 gram whole grain wheat flour 7,6%
  • 644 gram water 73,2%
  • 19 gram fine salt 2,2%
  • 88 gram poppy seeds 10,0%
  • 51 gram sunflower seeds 5,8%


  • poppy seeds
  • sunflower seeds


Levain – About 9:00/9 a.m.

  • Make the levain by mixing bread flour, whole grain wheat flour, water and mature sourdough starter in a container that is big enough for it to grow to about twice the size. It’s important that your starter is super active and bubbly.
  • Put it somewhere warm and let the starter do its job.

Autolyse – About 15:00/3 p.m.

  • Weight out and mix all three flours.
  • Measure out 544 grams of water.
  • Add the water to the flour and mix it so that all the flour is completely hydrated. I usually use a Danish dough whisk to mix in the beginning and when the dough comes together I fold the dough in over itself until it’s mixed.
  • Put a dish cloth over top and put it somewhere warm.

Soak the seeds- About 15:10/3.10 p.m.

  • Put the poppy seeds and sunflower seeds in a bowl and pour 150 grams of boiling water over and let them soak.

Make the dough – About 17:00/5 p.m.

  • Put the levain over to the top of the dough. Mix it thoroughly.
  • When you have mixed the dough, it’s time to build some gluten in the dough using some stretch and folds.
  • Put the bowl in front of you. Grab the dough in the back of the bowl with both hands. Stretch it as far as it goes without tearing and fold it down over the dough.
  • Turn the bowl about 1/8 and repeat about 30 times.
  • Spread the salt over the dough and pour 100 grams of water over and mix it into the dough.
  • Let the dough rest for 30 minutes, then we will be doing 5 stretch and folds every half hour.

First stretch and fold – About 17:40/5.40 p.m.

  • Do a stretch and folds the following way:
  • Do a stretch and fold and turn the bowl 180 degrees.
  • Do a stretch and fold and turn the bowl 90 degrees.
  • Do a stretch and fold and turn the bowl 180 degrees.
  • Do a stretch and fold. Now you’ve done one from each direction.
  • Put a dish cloth over top and let the dough rest.

Second stretch and fold – About 18:10/6.10 p.m.

  • Do a stretch and fold as described above.
  • Spread the seeds over top and blend them into the dough using wet hands.

Third to fifth stretch and fold – About. 18:40./6.40 p.m., 19:10/7.10 p.m., 19:40/7.40 p.m.

  • Do a stretch and fold as described above. After the fifth let the dough rest.

Divide and preshape – About 20:50/8.50 p.m.

  • Pour the dough out onto an unfloured table.
  • Divide the dough in half.
  • I use my bench scraper to move the dough because it can be pretty wet.
  • I usually do a preshape the following way:
  • Push the scraper in under the dough in to front. Stretch it up and fold it about three quarters in over the dough. Repeat from the top, right and left side.
  • Push the scraper in under the dough and flip it over so the top is down towards the table.
  • Put the scraper behind the dough and move it forward. The front of the dough will be pushed in under the dough and create tension on the top of the dough.
  • When you can’t get any further then hold the dough lightly and pull the scraper away from the dough.
  • Put the scraper in front of the dough and push forward while your turn it around so that you get to pull it towards you again.
  • Keep going until the dough is very tight.
  • Continue with the other dough ball and let them rest under a damp dish cloth

Shaping of the dough

  • Prepare a dish cloth with poppy seed and sunflower seeds in one layer.
  • To shape the dough follow the instructions from the preshape.
  • When the dough is shaped spray it with a bit of water from the spray bottle and put it (top down) on the dish cloth and move it around so you get seeds on the top and the sides.
  • Then move it to a banneton lined with a dish towel.
  • Repeat with the other dough ball.

Rest and retard in the fridge – About 21:15/9 p.m.

  • Put both bannetons in plastic bags and put in the fridge until the next morning.

Heat the oven – About 6:15/6.15 a.m.

  • If you have a baking steel or a pizza stone put it in the oven now. It’ll help keep the temperature constant even when you open the oven door.
  • Put your dutch oven or combo cooker in the oven and heat it to 260ºC/500ºF. If your oven doesn’t go this high, put it as high as possible.

Bake the breads – About 7:15/7.15 a.m.

  • Take  a bread out of the fridge.
  • Cut a piece of parchment paper about the same size as the bread and put it on top of the banneton. Turn it over to a peel or something that can help you to move the dough to the oven later on.
  • Score the dough using a very sharp knife. If you cut at an angle you can get a beautiful ear.
  • Open the oven and put the dough in the dutch oven. Be careful, it’s extremely warm and it can be a bit difficult to get it in. That’s why I use a combo cooker because you can turn it upside down and put the dough in the “frying pan” part.
  • Put the lid on top and push it into the oven.
  • Bake for 20 minutes.
  • Open the oven and take the top off the dutch oven so that the crust can get some color.
  • Turn the oven down to 230ºC/450ºF and bake until you have a beautiful golden crust. 25-30 minutes.

Skriv et svar

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  1. Pingback: Best bundt cake recipe - orange and poppy seed - Foodgeek

  2. Laura Etheridge Reply

    Hi Sune,
    How long is the resting time between pre-shape and final shaping? Is there a video for this recipe?
    Thanks 😊

    • 20 minutes is good. No video, this is from before I made videos for youtube, and when I was just getting into sourdough 🙂

  3. Jon Reply

    Hei Sune,
    Thanks for all the great videos and the really useful bread calculator, which I’m frequently using now.

    I have a couple of questions about this recipe for the Skagen sourdough bread. It says that the hydration level is 75%, but that is excluding the 150g of water used for the seed soaker, right? If my math is correct the hydration level is 90% with the seed soaker included.

    I tried baking this recipe, but the bread turned out a bit flat. It resembled more of a frisbee than the tall sourdough loaves I have achieved lately. The loaf was quite dense with a few big holes, which I believe is a sign of under-fermentation. I noticed that the fermented-flour-to-total-flour ratio is 7%, which is the lowest I have tried so far. What are your thoughts on increasing this to 15% please? I adjusted the recipe using your bread calculator (


    • The water in the soaker gets released as you mix in the seeds, but it reabsorbed later. The hydration is still 75% 🙂

      About the inoculation. Use it to change your fermentation time. The less you put in, the longer the bread will need to ferment (thus more sour).

  4. Marlene Reply

    I just made the Skagen bread. I visited Denmark three years ago and loved the bread. I started making sourdough bread about six weeks ago and have been getting good results. This was my first time with your recipe and it was definitely the most challenging I’ve made. The bread turned out to be delicious and reminded me of the chewy texture with lots of seeds that I enjoyed in Denmark. One of the difficulties I had was incorporating the seeds that were soaked ahead. The poppy seeds tended to stay clumped together because they are wet and swollen. I wasn’t sure how to get them well distributed. There are still some small clumps in the finished bread. They’re soft and tasty enough but would like them better distributed. Any tips you have would be appreciated. Thank you for your recipe.

    • When you incorporate the seeds, smear it thinly on top of the dough.

      If after the stretch and folds they still don’t seem well enough incorporated, do another set 🙂

  5. Barbara Reply

    I can’t find semolina flour, what can I substitute? Could I use whole wheat and add some gluten flour?

    • Any whole-grain flour or even just bread flour 🙂

  6. geordie Reply

    I am loving your videos. My standard sourdough has improved immensely. I am a little confused in relation to breads including seed soaked grain. Is the soaker water included in the calculation for flour/water ratio? Also are the grains included in the same calculation.
    Many thanks

    • The water is not included because it will stay in the seeds and not make the dough more hydrated. You may feel the dough getting more slack just after the seeds have been added, but it will disappear again 🙂

  7. Laurie Reply

    Can the starter be too active? The reason I ask is that the last batch of levain that I made for the poppy seed sourdough had grown nicely, but by the time I added it to the dough it collapsed. It didn’t seem as active during the bulk rise.

    • The levain is fed 1:2:2 in this recipe. The bread is fed the levain at the ratio of about 1:5:5, so it will be appropriately slower.

      Also, the temperature that you proof at will determine how fast your bread will rise.

  8. Ben Stern Reply

    Should the seeds that go on the crust of the bread be soaked prior to sticking them on?

    • No. it’s not important, unless you get burnt seeds when you bake. I’ve never had that problem though 🙂