Yeast Breads

Five Seed Wholemeal Sandwich Bread


 Prep Time : 20 + 10 Minutes | Cook Time : 40 Minutes | Total Time : 3 hours | Difficulty : Bread

Hello my lovelies! It’s important to have a plan for your leftovers. Even if that plan is just to make sandwiches. This flavourful bread is packed with seeds and makes the best sandwiches! Make it on Boxing Day morning or make it ahead of time and pop it in the freezer already sliced. Then pile it up with ham and pickles and cheese and leftover salad and all the good things. Heck keep making this bread during the year for school lunches. Nice things aren’t just for Christmas. This dough comes together quickly and easily with a bit of squelchy fun adding some butter. Butter makes everything better. It makes the crumb soft and pillowy. We are using a bit less than half wholemeal flour in this loaf to keep a soft texture while still getting a good amount of wholemeal goodness. The dough will feel a bit stiff and you’ll need to put some muscle into the kneading but it will get easier when you add the butter.

In a large bowl mix together the flours, seeds and salt.

Mix the honey into the warm water and sprinkle the yeast over it. Leave the yeast to get foamy.

Add the liquid to the dry ingredients and mix to a dough. Leave to rest for 10 minutes.

Tip the dough out onto the bench and knead until smooth and springy. The dough will resist you a bit.

Pat the dough out a bit and spread about half the butter onto it with your hands.

Get kneading again. It will feel gross and it will split and look terrible. This is normal.

Keep at it. Once the first lot of butter has absorbed into the dough, repeat with the rest of the butter. The dough will be soft and smooth when you’re done.

Pop the dough into a bowl, cover, and leave to double in size.

Grease a loaf pan with melted refined coconut oil. It’s the best for keeping the crust crisp underneath. Tip the dough out and form a loaf. Fold the ends in and form a rectangle.

Now roll it up as tightly as you can. Use a little bit of flour if the dough is sticking to the bench but not very much or you will get pockets of flour in the loaf. Place the log seam side down into the loaf pan.

Cover and leave to double in size.

Heat the oven to 200C (395F). Brush the top of the loaf with beaten egg and sprinkle over more seeds if you like.

Bake for 35 minutes until the top is dark golden. Tip the loaf out of the tin and put the loaf back into the oven – directly on the rack – for 5 more minutes. This is extra insurance for a nice crust all the way around.

Pop the loaf onto a wire rack to cool completely before slicing. You should never slice warm bread but in this case if you cut it before it’s cold the seeds can tear the soft warm crumb when you slice leaving you with a hole in your sandwich!

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Five Seed Wholemeal Sandwich Bread


Prep Time : 20 + 10 mins | Cook Time : 40 mins | Total Time : 3 hours | Difficulty : Bread | Makes : 1 sandwich loaf

Soft flavourful bread packed with seeds – perfect for making sandwiches with leftovers.

Ingredients:

  • 300 grams bread flour
  • 200 grams wholemeal flour
  • 1 + 1/2 teaspoons (10 grams) fine salt
  • 1/4 cup (40 grams) pumpkin seeds
  • 1/4 cup (35 grams) sunflower seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons linseeds
  • 1 tablespoon poppy seeds
  • 340 mls warm water
  • 2 teaspoons honey
  • 1 + 1/2 teaspoons active dried yeast
  • 4 tablespoons (55 grams) soft unsalted butter
  • beaten egg and additional seeds, to finish

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • Large loaf pan brushed with coconut or other vegetable oil

Directions:

In a large bowl mix together the flours, seeds and salt.

Mix the honey into the warm water and sprinkle the yeast over it. Leave the yeast to get foamy.

Add the liquid to the dry ingredients and mix to a dough. Leave to rest for 10 minutes.

Tip the dough out onto the bench and knead until smooth and springy. The dough will resist you a bit.

Pat the dough out a bit and spread about half the butter onto it with your hands.

Get kneading again. It will feel gross and it will split and look terrible. This is normal.

Keep at it. Once the first lot of butter has absorbed into the dough, repeat with the rest of the butter. The dough will be soft and smooth when you’re done.

Pop the dough into a bowl, cover, and leave to double in size.

Grease a loaf pan with melted refined coconut oil. It’s the best for keeping the crust crisp underneath. Tip the dough out and form a loaf. Fold the ends in and form a rectangle.

Now roll it up as tightly as you can. Use a little bit of flour if the dough is sticking to the bench but not very much or you will get pockets of flour in the loaf.

Place the log seam side down into the loaf pan.

Cover and leave to double in size.

Heat the oven to 200C (395F). Brush the top of the loaf with beaten egg and sprinkle over more seeds if you like.

Bake for 35 minutes until the top is dark golden. Tip the loaf out of the tin and put the loaf back into the oven – directly on the rack – for 5 more minutes. This is extra insurance for a nice crust all the way around.

Pop the loaf onto a wire rack to cool completely before slicing. You should never slice warm bread but in this case if you cut it before it’s cold the seeds can tear the soft warm crumb when you slice leaving you with a hole in your sandwich!

Cook’s Notes:

  • You can mix up the seeds – if you don’t like poppy seeds for instance you can omit them or add extra sesame seeds
  • This recipe is for a loaf of bread to make sandwiches – if you would like to make rolls divide the dough into 12 even portions and shape. After proving brush with beaten egg and sprinkle with seeds and bake for 15 to 18 minutes at 200C.

 – This bread will keep well wrapped in paper at room temperature for 2 days. For longer keeping freeze the loaf sliced or unsliced and thaw when needed – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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