Seeded Sourdough Sandwich Loaf
Deliciously soft sourdough sandwich bread with added healthy fats and texture from flavorful seeds like pumpkin, sunflower, sesame, and flax. This recipe is simple and makes the perfect sandwich bread for someone who likes a little more out of their sandwiches.
Equipment
- 1 Stand Mixer with Dough Hook Or regular mixing bowl
- 1 Standard Loaf Pan
Ingredients
Dough Ingredients
- 350 g Filtered Water
- 100 g Sourdough Starter Active and bubbly
- 20 g Avocado Oil or Olive Oil
- 30 g honey
- 15 g Sea Salt
- 400 g Bread Flour or unbleached all purpose
- 100 g Whole Wheat Flour
Add-Ins
- ¼ cup Rolled Oats
- ¼ cup Sunflower Seeds
- ¼ cup Pumpkin Seeds
- 1 Tbsp Sesame Seeds
- 1 Tbsp Whole Flax Seeds
Instructions
- In a bowl on your food scale, add the dough ingredients to your mixing bowl. Mix together until well combined. The dough will be loose and sticky, but resist the urge to add more flour.
- Allow the dough to rest for about 30 minutes, then perform one set of stretch and folds. I usually do 8-10 stretches during this set to get ahead. Leave the dough to rest again for another 30 minutes.
- Mix together your seeds into a small bowl. This will help to evenly disperse them when added.
- During your second set of stretch and folds, add in the seeds and oats about a third at a time. Continue the stretch and folds until the seeds are well dispersed and the dough is strong and smooth.
- Cover the dough and allow to bulk ferment 8-10 hours.
- After the bulk ferment, dump your dough from the bowl, lightly shape into loaf, and add to a loaf pan. From here, you can allow it to rise for just an hour before baking, or you can place in the fridge for a cold proof to develop the flavor a bit more. If you chose a cold proof, allow the dough to rise a bit before placing it in the fridge.
- When you're ready to bake, preheat your oven to 400℉, score your loaf once down the middle, and bake for 10 minutes. Remove the loaf from the oven, and turning your lame at an angle, expand the original score. Place back in the oven for another 30 minutes.
- Once the loaf is finished baking, cover with a towel on the counter to cool. The towel will allow it to steam and soften the crust for that familiar sandwich bread texture. Allow the loaf to cool completely before slicing and enjoying a delicious sandwich.
Notes
- Feel free to change up the seeds if you'd like. I wouldn't suggest chia seeds as they don't do well when exposed to liquids, but any other seed should do well.
- The Bulk fermentation time may be different depending on environmental factors, but due to the desired texture of this loaf, it's hard to over-proof this too much.
- Whole wheat flour does tend to get more 'sour' with fermentation than white flour does. If you expect your family wouldn't like this flavor, you can always make this with 500g of unbleached all purpose or bread flour.
- Whether you bake right away or do the cold proof, it is important to allow to loaf to rise a bit again after shaping. This will help you get the desired height for a good sandwich size.