Multi-Seed Sandwich Bread Recipe
Hearty, nutritious sandwich bread packed with a delightful mix of seeds that adds both texture and flavor, perfect for elevating your everyday sandwich experience.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">30g butter, softened</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">30g sunflower seeds</li><li class="ingredients-single-item">30g pumpkin seeds</li><li class="ingredients-single-item">20g sesame seeds</li><li class="ingredients-single-item">20g flaxseeds</li><li class="ingredients-single-item">15g poppy seeds</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Extra mixed seeds for topping (about 2 tbsp)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">900g (2lb) loaf tin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine all the seeds (except those reserved for topping) and set aside. This seed mixture will be incorporated into your dough, adding texture, flavor, and nutritional benefits throughout your loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the bread flour and salt, mixing well to distribute the salt evenly. Push the flour to the edges to create a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the lukewarm water (around 37°C/98°F) into a small bowl or measuring jug. Add the honey and stir until dissolved. Sprinkle the yeast over the water-honey mixture and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the yeast mixture into the well of flour and add the softened butter. If using a stand mixer, attach the dough hook and mix on low speed for 2 minutes until the ingredients come together. If mixing by hand, use a wooden spoon to combine initially, then switch to your hands when it becomes too thick.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Increase the mixer speed to medium and knead for 8-10 minutes until the dough becomes smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes. The dough should pass the "window pane test" - when stretched, it should be thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the seed mixture to the dough and knead for another 2 minutes until the seeds are evenly distributed. This ensures your finished bread will have seeds throughout rather than concentrated in one area.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and leave to rise in a warm, draft-free place (around 24-27°C/75-80°F) for 1-1.5 hours until doubled in size. This slow rise allows for flavor development and proper gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Lightly grease your loaf tin. Once the dough has doubled, gently punch it down to release excess air bubbles. Turn onto a lightly floured surface and stretch into a rectangle approximately 30cm long and 20cm wide, with the longer side facing you.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the top third of the dough down toward the center, then fold the bottom third up over it, like folding a letter. Rotate the dough 90 degrees, and repeat the stretch and fold process once more. This folding technique creates the structure needed for a well-risen sandwich loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll the dough tightly from one short end to the other, creating a log shape. Pinch the seam and ends to seal, then place seam-side down in the prepared loaf tin. The tight rolling helps eliminate air pockets that could create holes in your sandwich bread.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover loosely with oiled plastic wrap and allow to rise again for 45-60 minutes until the dough has crowned about 2.5cm (1 inch) above the rim of the tin. Meanwhile, preheat your oven to 220°C (425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When the dough has risen, gently brush the top with beaten egg, being careful not to deflate the dough. Sprinkle generously with the reserved mixed seeds, pressing them lightly into the surface so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the loaf tin in the preheated oven and immediately reduce the temperature to 200°C (390°F). The initial high heat helps with "oven spring" - the final burst of rising that occurs in the first few minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 35-40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, cover loosely with aluminum foil after 25 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Remove from the oven and turn the bread out onto a wire rack within 5 minutes to prevent the crust from becoming soggy. Allow to cool completely for at least 2 hours before slicing. This cooling period is crucial as it allows the crumb structure to set, making the bread easier to slice without compressing.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Once completely cool, slice with a serrated knife and enjoy! Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months. For best results when freezing, place parchment paper between slices for easy separation.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I let bread cool completely before slicing?
Allowing bread to cool completely (at least 2 hours) is crucial as it completes the cooking process internally and allows the crumb structure to set properly. Cutting too soon results in a gummy texture, compressed slices, and moisture loss that shortens shelf life.
Can I substitute some white flour with wholemeal flour in a seeded loaf?
Yes, you can substitute up to 50% of the strong white bread flour with wholemeal flour for extra nutrition. Be aware this will make the bread slightly denser, so you may need to add 1-2 tablespoons more water as wholemeal flour absorbs more moisture.
What's the best way to store homemade seeded bread to keep it fresh?
Store homemade seeded bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice completely cooled bread and freeze with parchment paper between slices. Toast frozen slices directly from the freezer as needed.
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