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Soft n Seedy Sandwich Bread
Rated 4.8 stars by 4 users
Servings
15 (slices)
Prep Time
2 hours
Cook Time
35 minutes
Ingredients
- 1 ¼ cup milk (feel free to use unsweetened almond milk)
-
1/3 cup old-fashioned rolled oats
- 1 tablespoon honey
- 2 1/4 teaspoons quick rise yeast
- 3 tablespoons butter, melted
- 2 cups bread flour
- 3/4 cup whole wheat flour, plus more if necessary
-
2 tablespoons ground flaxseed/linseed
-
1 teaspoon salt
-
2 tablespoons sunflower seeds
-
1 tablespoon sesame seeds
-
1 tablespoon poppyseeds
- Oil, for coating
-
2 tablespoon old-fashioned rolled oats
-
2 tablespoon pumpkin seeds
-
1 tablespoon sunflower seeds
- Optional: extra poppyseeds and sesame seeds
For bread Mix
Toppings
Directions
Heat milk in a small saucepan over low heat until milk is warm, do not boil.
Remove from heat and pour into a large bowl.
Stir in oats, yeast, honey and let sit for 5 minutes.
Stir melted butter into the oat/yeast/honey bowl.
Immediately add in bread flour, whole wheat flour, ground linseed and salt mix with a wooden spoon until a dough begins to form.
Gently fold in sunflower seeds, sesame seeds and poppy seeds to the dough.
Place dough onto a well-floured surface and knead for 10 minutes OR use the dough hook on your electric mixer to knead.
Form dough into a ball and place in a large bowl coated with about 1 tablespoon oil, turning the dough over to coat with oil.
Cover with plastic wrap and a warm towel, allow the dough to rise for about 90 minutes, or until doubled in size (timing for this may vary dependant on kitchen/weather conditions).
Grease a 8x4 inch loaf pan.
After dough has risen, knead just a few more times on a clean whole wheat flour coated surface (about 1 min).
Shape dough into an 8-inch long log and place in prepared pan, tucking ends underneath.
Cover the loaf with plastic wrap and a warm towel and allow it to rise again for 60-90 minutes or until loaf has risen an inch above the brim of the pan (again, timing for this may vary dependant on kitchen/weather conditions).
Once dough has risen the second time, preheat oven to 200 C. Sprinkle oats, sunflower seeds, sesame seeds, poppy seeds and pumpkin seeds on top of the dough.
Bake for 35-40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped.
Transfer to wire rack to cool for 10 minutes, remove bread from pan and place on wire rack to cool completely for at least 2 hours.
Do not cut the bread before it is completely cooled or the texture will be affected!!
Bread should be wrapped tightly and stored at room temperature. If it's humid/hot, store bread in the fridge. Cut into slices with a serrated knife, and enjoy!
