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 –
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That is my kind of bread! Beautiful!
It’s so good – will probably go into regular rotation!
Bread making day coming up, definitely going to try this!
Dooo it!
Instead of bread flour can we use regular all purpose flour?
Hi Neha – you can but I would hold back a little of the water and knead for longer – you will find it will be a little more dense as the lower amount of gluten in the flour will provide a little less structure 😊
I would like to know the size of your bread pan. Tq
Hi Jenny – apologies I’ll edit and put the measurements in the directions! For now it’s the smaller of the USA Pans pullman pans – so it’s 8.5 by 5 by 5 inches – the same area as a regular pan but very deep so you get a nice tall slice 😊
hi can i use kind canola or olive oil insted of the batter?
how long should i knead in minute? i love “no knead”/ your recipe for ‘five seed wholemeal…” is in my oven now/
Heya – you absolutely can use canola oil! Just sub in the same weight and put it in when you mix in the other liquids at the beginning instead of during kneading – then knead the dough until it springs back when pressed – about 7 or 8 mins total 😊
hi
to knead – how long in minutes? it it ok to put canola or olive oill insted the butter? yesterday i made the “NO-KNEAD SEEDED WHOLEMEAL BREAD” wow. nice and tasty
Heya – i have replied to your previous comment 😁
Hi Kearin,
Can I use the bread machine to make the dough? Then punch out lightly to knock out the air n put into a bowl, cover, n leave to double in size. Next roll it up tightly n transfer into a greased loaf pan, cover…. then bake in the oven.
Thank you 🙂
Hi Lilyn – you sure can use a bread machine to prep the dough – I haven’t tested it but it can probably be made fully in the machine – I’m just not sure about yeast adjustments that might need to be made
Hi Kearin,
Can I use 1+1/2 tsp instant yeast that I have instead of active dry yeast?
Thanks
If it’s the very small grain instant just use 1tsp and you’re good to go – I’d still do the step of foaming it in the liquid just to be sure it’s going to distribute well 😊
I just made this today and it is incredible! I used sprouted wheat flour and all purpose flour but it still turned out delicious. The dough was so easy to work with, the measurements are exactly right. Thank you so much for sharing
I’m so glad you like it!
Hello Kearin
I made this bread today and it turned out very well. I just used oil rather than butter.
Hi, that looks amazing and id love to try it. What can i use instead of wholemeal flour?
You should be able to use all bread flour instead of the wholemeal flour – you’ll just have less flavour overall in the loaf 😊