Description
A sophisticated take on sandwich bread with toasted seeds and a sourdough starter for added depth of flavor.
Ingredients
Scale
- 450 g (3 1/2 cups) bread flour
- 50 g (1/2 cup) whole wheat flour
- 330–360 g (1 1/3–1 1/2 cups) lukewarm water
- 150 g active sourdough starter (100% hydration), fed and bubbly
- 10 g (2 tsp) fine sea salt
- 20 g (1 1/2 tbsp) honey or maple syrup
- 25 g (2 tbsp) unsalted butter, softened
- 40 g (1/3 cup) sunflower seeds, toasted
- 30 g (3 tbsp) pumpkin seeds, toasted
- 20 g (2 tbsp) flax seeds
- 15 g (1 tbsp) sesame seeds
- 1 egg, beaten, or milk for wash
- Extra mixed seeds for sprinkling
- Optional: 1 tsp flaky sea salt for the crust
Instructions
- Prepare the starter and seeds by ensuring your starter is active and bubbly. Toast the seeds in a dry skillet until fragrant.
- Autolyse: In a large bowl, mix flours and 330 g lukewarm water until no dry flour remains. Rest for 30–45 minutes.
- Add starter, honey, and salt to the autolysed dough, then knead lightly until elastic.
- Transfer dough to a lightly oiled container. Perform stretch-and-folds every 30 minutes for the first 2 hours.
- Incorporate the cooled toasted seeds into the dough and fold gently.
- Pre-shape into a loaf, bench rest for 15 minutes, and then shape tightly for a loaf pan.
- Brush with egg or milk, sprinkle with seeds, and proof until dough rises just above the pan rim.
- Bake in a preheated oven at 220°C (425°F) for 10 minutes, then reduce to 190°C (375°F) and bake for an additional 25–30 minutes.
- Cool on a rack for at least 1 hour before slicing.
Notes
Slice thick for an array of sandwich options. Store wrapped at room temperature for a few days or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisanal
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg