Seeded Sandwich Bread Recipe
Seeded Sandwich Bread is a delightful, wholesome choice for those who love the rich texture and flavors of homemade bread. Packed with nutritious seeds and grains, this bread not only satisfies your taste buds but also provides a hearty, healthful addition to your meals. The beauty of making bread at home lies in the control over ingredients, allowing for a fresher, more flavorful result than store-bought options. Additionally, the process of baking bread can be incredibly rewarding, filling your home with the comforting aroma of freshly baked loaves.
Ingredients Breakdown
Understanding the ingredients is crucial to mastering this recipe. Each component plays a specific role, contributing to the bread’s flavor, texture, and nutritional value.
Bread flour or unbleached all-purpose flour forms the base of the dough, providing structure and a chewy texture. Whole wheat flour adds a nutty flavor and increases the bread’s fiber content. Rolled oats, sesame seeds, sunflower seeds, and flax seeds contribute a delightful crunch and boost the nutritional profile with healthy fats, vitamins, and minerals.
For sweetening, honey or agave syrup offers a touch of natural sweetness that complements the nuttiness of the seeds. Neutral-flavored oil, such as canola or vegetable oil, ensures the bread stays moist without overpowering the other flavors.
Substitutions can be made to accommodate dietary preferences or ingredient availability. For instance, you can replace honey with maple syrup or substitute different seeds like pumpkin or chia seeds for a unique twist.
Step-by-Step Instructions
Starting with proofing the yeast, combine slightly warm water, yeast, and a bit of sugar. This step activates the yeast, ensuring it’s alive and ready to help the dough rise. After about 10 minutes, if the mixture is frothy, your yeast is good to go.
Next, mix the dry ingredients: bread flour, whole wheat flour, salt, oats, sesame seeds, sunflower seeds, and flax seeds. Incorporate the wet ingredients—oil, honey, and the yeast mixture—stirring until a wet dough forms. Use your hands to fully integrate the ingredients, ensuring no dry patches remain.
The stretch and fold technique is essential for developing gluten without kneading. Wet your hand, stretch a portion of the dough, and fold it over itself, rotating the bowl until the dough forms a cohesive ball. Repeat this every 15 minutes for an hour.
Allow the dough to ferment until it doubles in size. This could take 30 minutes with rapid rise yeast or up to an hour with active dry yeast. Shape the dough into loaves, place them in greased loaf pans, and let them proof until they crest above the pans.
Baking at 350°F (180°C) for 35-45 minutes ensures the loaves develop a golden-brown crust. For an extra shine, brush the tops with an egg wash or oil before baking. Let the loaves cool completely on racks to avoid a gummy texture when slicing.
Recipe Tips & Frequently Asked Questions
Best practices for handling and storing yeast:
Always use fresh yeast and store it in the refrigerator to maintain its potency.
Activate the yeast with warm water, not hot, to avoid killing it.
How to ensure proper dough consistency:
Adjust the water or flour if the dough is too sticky or dry.
The dough should be tacky but not overly wet.
Tips for achieving a perfect crust and texture:
Brush the loaves with egg wash or oil for a shiny crust.
Allow the bread to cool completely to set the crumb structure.
Variations to try:
Experiment with different seeds or sweeteners to customize the flavor.
How can I tell if my yeast is still active?
If the yeast mixture doesn’t foam after 10 minutes, it’s likely inactive and should be replaced.
Can I use different types of flour?
Yes, you can substitute other flours, but this may alter the texture and rise.
What if my dough is too sticky or too dry?
Adjust by adding a small amount of flour or water until the desired consistency is achieved.
How do I store the bread to keep it fresh?
Store at room temperature in a plastic bag or freeze slices for longer storage.
What to Serve With This Recipe
This versatile bread pairs wonderfully with a variety of dishes. Use it to create hearty sandwiches, perfect for both breakfast and lunch. It also complements creamy soups and fresh salads, adding a satisfying crunch and flavor. Leftovers can be transformed into delicious croutons or even a decadent bread pudding.
Troubleshooting and Common Issues
If your bread has a dense texture or uneven rise, it might be due to insufficient kneading or inactive yeast. Over-proofing can result in a collapsed loaf, while under-proofing leads to a dense, gummy texture. Baking in different climates may require adjustments in flour or water quantities to achieve the perfect dough consistency.
Embrace the joy of baking with this Seeded Sandwich Bread recipe. It’s a delightful way to bring wholesome, homemade bread to your table. Try the recipe, share your experiences, and enjoy the unique satisfaction that comes from baking your own bread. Happy baking!
INGREDIENTS:
FOR A FULL BATCH (MAKES 2 LOAVES)
210 gr (1 3/4 cup) whole wheat flour
540 gr (4 1/2 cups) bread flour or unbleached all-purpose flour
600 gr (2 1/2 cups, 600 ml) slightly warm water (around 110-125°F, 43-51°C)
7 gr (1 package, 2 1/4 tsp) active dry or rapid rise yeast
about 1 tsp of sugar (to proof yeast)
2 tsp fine sea salt or kosher salt
50 gr (1/2 cup) rolled oats
30 gr (1/4 cup) sesame seeds (white or black)
60 gr (1/2 cup) sunflower seeds
20 gr (2 tbsp) flax seeds or flax meal
56 gr (1/4 cup, 60 ml) neutral flavored oil
60 gr (3 tbsp) honey or agave syrup
FOR A HALF BATCH (MAKES 1 LOAF)
105 gr (3/4 cup + 2 tbsp) whole wheat flour
270 gr (2 1/4 cups) bread flour or unbleached all-purpose flour
300 gr (1 1/2 cup, 300 ml) slightly warm water (around 110-125°F, 43-51°C)
4 gr (1/2 package, 1 1/8 tsp) active dry or rapid rise yeast
about 1/2 tsp of sugar (to proof yeast)
1 tsp fine sea salt or kosher salt
25 gr (1/4 cup) rolled oats
15 gr (2 tbsp) sesame seeds (white or black)
30 gr (1/4 cup) sunflower seeds
10 gr (1 tbsp) flax seeds or flax meal
28 gr (2 tbsp, 30 ml) neutral flavored oil
30 gr (1 1/2 tsp) honey or agave syrup
INSTRUCTIONS:
PROOF YEAST
In a medium bowl, whisk together warm water, yeast, and sugar until the yeast dissolves. Allow the mixture to rest for about 10 minutes. If it becomes frothy with bubbles on the surface, your yeast is active. If not, the yeast might be expired, or the water could have been too hot.
MIX DOUGH
In a large bowl, combine the bread flour, whole wheat flour, salt, rolled oats, sesame seeds, sunflower seeds, and flax seeds. Mix well. Add the oil, honey (or agave), and the water-yeast mixture. Stir with a silicone spatula or mixing spoon until the dough starts to come together; it will be quite wet. Use your hands to finish mixing until no dry flour remains. Cover the bowl with a shower cap, plastic wrap, or a damp towel and let it rest for 15 minutes.
STRETCH AND FOLD
Over the next hour, perform four rounds of stretch and folds every 15 minutes. This method gently develops the gluten structure without kneading, enhancing the bread’s texture. Wet your hand, scoop under the dough, stretch it up without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat. Continue until the dough forms a structured ball. Cover and let rest for 15 minutes between rounds.
FERMENT (1ST RISE)
After the final stretch and fold, cover the bowl and let it sit at room temperature until it doubles in size and fills with air. This takes about 30 minutes with rapid rise yeast or 1 hour with active dry yeast.
SHAPE
Grease one or two standard loaf pans (8.5 x 4.5 x 2.5 inches). Turn the dough onto a lightly floured surface and gently deflate it with your palm. If making a full batch, divide the dough into two equal pieces. Shape each piece into a rectangle the size of the loaf pan, then tightly form each into a loaf. Place the loaves into the pans, pressing down gently to fill the pan evenly.
PROOF
Cover the loaves and let them proof at room temperature until they begin to crown above the pan. This takes about 1 hour for rapid rise yeast and 2 hours for active dry yeast.
BAKE
Preheat your oven to 350°F (180°C). For a shiny brown crust, brush the tops with an egg wash (1 egg mixed with 1 tbsp water) or oil. Sprinkle a few oats on top if desired. Bake on the center rack for 35-45 minutes until golden brown. The center should read 190-200°F (87-93°C) when fully baked.
COOL
Cool the loaves on baking racks for at least 2 hours before slicing with a serrated knife. Slicing too soon can result in a gummy texture and quicker staling.
STORE
Store cooled bread in a plastic bag at room temperature for up to 4 days. Alternatively, slice and freeze the loaves in a freezer bag. Toast slices to refresh. Avoid refrigerating, as it causes the bread to stale faster.
Seeded Sandwich Bread Recipe
Ingredients
FOR A FULL BATCH (MAKES 2 LOAVES)
- 210 gr 1 3/4 cup whole wheat flour
- 540 gr 4 1/2 cups bread flour or unbleached all-purpose flour
- 600 gr 2 1/2 cups, 600 ml slightly warm water (around 110-125°F, 43-51°C)
- 7 gr 1 package, 2 1/4 tsp active dry or rapid rise yeast
- about 1 tsp of sugar to proof yeast
- 2 tsp fine sea salt or kosher salt
- 50 gr 1/2 cup rolled oats
- 30 gr 1/4 cup sesame seeds (white or black)
- 60 gr 1/2 cup sunflower seeds
- 20 gr 2 tbsp flax seeds or flax meal
- 56 gr 1/4 cup, 60 ml neutral flavored oil
- 60 gr 3 tbsp honey or agave syrup
FOR A HALF BATCH (MAKES 1 LOAF)
- 105 gr 3/4 cup + 2 tbsp whole wheat flour
- 270 gr 2 1/4 cups bread flour or unbleached all-purpose flour
- 300 gr 1 1/2 cup, 300 ml slightly warm water (around 110-125°F, 43-51°C)
- 4 gr 1/2 package, 1 1/8 tsp active dry or rapid rise yeast
- about 1/2 tsp of sugar to proof yeast
- 1 tsp fine sea salt or kosher salt
- 25 gr 1/4 cup rolled oats
- 15 gr 2 tbsp sesame seeds (white or black)
- 30 gr 1/4 cup sunflower seeds
- 10 gr 1 tbsp flax seeds or flax meal
- 28 gr 2 tbsp, 30 ml neutral flavored oil
- 30 gr 1 1/2 tsp honey or agave syrup
Instructions
- PROOF YEAST: In a medium bowl, whisk together warm water, yeast, and sugar until the yeast dissolves. Allow the mixture to rest for about 10 minutes. If it becomes frothy with bubbles on the surface, your yeast is active. If not, the yeast might be expired, or the water could have been too hot.
- MIX DOUGH: In a large bowl, combine the bread flour, whole wheat flour, salt, rolled oats, sesame seeds, sunflower seeds, and flax seeds. Mix well. Add the oil, honey (or agave), and the water-yeast mixture. Stir with a silicone spatula or mixing spoon until the dough starts to come together; it will be quite wet. Use your hands to finish mixing until no dry flour remains. Cover the bowl with a shower cap, plastic wrap, or a damp towel and let it rest for 15 minutes.
- STRETCH AND FOLD: Over the next hour, perform four rounds of stretch and folds every 15 minutes. This method gently develops the gluten structure without kneading, enhancing the bread’s texture. Wet your hand, scoop under the dough, stretch it up without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat. Continue until the dough forms a structured ball. Cover and let rest for 15 minutes between rounds.
- FERMENT (1ST RISE): After the final stretch and fold, cover the bowl and let it sit at room temperature until it doubles in size and fills with air. This takes about 30 minutes with rapid rise yeast or 1 hour with active dry yeast.
- SHAPE: Grease one or two standard loaf pans (8.5 x 4.5 x 2.5 inches). Turn the dough onto a lightly floured surface and gently deflate it with your palm. If making a full batch, divide the dough into two equal pieces. Shape each piece into a rectangle the size of the loaf pan, then tightly form each into a loaf. Place the loaves into the pans, pressing down gently to fill the pan evenly.
- PROOF: Cover the loaves and let them proof at room temperature until they begin to crown above the pan. This takes about 1 hour for rapid rise yeast and 2 hours for active dry yeast.
- BAKE: Preheat your oven to 350°F (180°C). For a shiny brown crust, brush the tops with an egg wash (1 egg mixed with 1 tbsp water) or oil. Sprinkle a few oats on top if desired. Bake on the center rack for 35-45 minutes until golden brown. The center should read 190-200°F (87-93°C) when fully baked.
- COOL: Cool the loaves on baking racks for at least 2 hours before slicing with a serrated knife. Slicing too soon can result in a gummy texture and quicker staling.
- STORE: Store cooled bread in a plastic bag at room temperature for up to 4 days. Alternatively, slice and freeze the loaves in a freezer bag. Toast slices to refresh. Avoid refrigerating, as it causes the bread to stale faster.
