The smell of fresh baked bread in the morning is a lovely way to get your day started. Fresh toast or a tasty sandwich taste even better with your own home made bread. And the best part is that this Tender Seeded sandwich bread is fairly easy to make too. The only thing you need is some patience for the rising.
Ingredients for 1 Seeded sandwich bread
- 300 ml milk
- 35g rolled oats
- 1 tbsp honey
- 7g instant yeast
- 40g butter (melted)
- 2 tbsp broken linseeds
- 250g all purpose of bread flour
- 100g whole wheat flour
- 1 tsp (6g) salt
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- Some oil for greasing
For the topping
- 1/3 small whisked egg
- Sunflower, sesame & poppy seeds
- Rolled oats
- 21x13x10 cm/8x5x4 inch loaf pan (LxWxH)
- Stand mixer with dough hook (optional)
- Mixing bowl
- Bees wax cloth or plastic foil
- Pastry brush
- Microwave-proof bowl or saucepan
- Spatula or wooden spoon
How it’s done!
1. Heat the milk in a microwave-proof bowl in the microwave or in a saucepan on the stove. Heat the milk until hand warm and make sure it is not too hot (otherwise the yeast will not like this).
2. Pour the milk into your mixing bowl and add the rolled oats, the yeast and honey. Stir with a spatula or wooden spoon and let it sit for 5 minutes to froth.
3. Stirr the melted butter trough the mixture. Add the flour, whole wheat flour, broken linseed (you can easily break regular linseed with a pestal and mortar or herb grinder) and salt and stirr until a dough starts to form.
4. Add the seeds and lightly stir through the dough. Now knead the dough for 10 minutes with your stand mixer and attached dough hook on medium speed or with your hands on a floured surface. (The dough will be ready if it starts to come off the edges of the bowl and becomes less sticky.)
5. Grease a bowl with some oil and place the dough, shaped in a ball in the bowl. If you used a standmixer to knead, just use a dough scraper to lift up the dough and grease underneath the dough (less dirty dishes is always better). Cover the bowl with some bees wrap, a shower cap or plastic foil and let it rise until doubled in size. This can take roughly 60-90 minutes dependent on how warm it is in your kitchen.
6. Grease the loaf tin with some oil. Take the dough out of the bowl and shortly knead it trough on a lightly flowered surface to knead out excess air. (You can do a couple of slap and folds if you like.) Roll out the dough into a rectangular of 21×16 cm/8×6 inch. Roll it into a log and place it with the fold side down into the greased loaf tin.
7. Cover the loaf tin once again with the beeswax cloth (make sure to not tightly cover it but rather make some sort of tent shape with the fabric, so the dough will not tough, nor stick), the shower cap or the plastic foil (oil the shower cap or foil to avoid sticking of the dough) and let it rise again for 60-90 minutes until the dough has risen above the brim. Once again this is depending on how warm it is in your kitchen.
8. Preheat the oven to 175°C/350°F. Brush the top of the seeded sandwich bread with the whisked egg and sprinkle some extra seeds and rolled oats on top of the loaf. Bake the seeded sandwich bread for 30-40 minutes until golden brown.
9. Transfer the loaf pan to a wire rack and let it cool down for 10 minutes. Then remove the fresh seeded sandwich bread from the pan and let it cool down completely on a wire rack before you slice it. (If you do not remove the baking tin, the crust will not form nicely and can get soggy).
Storage instructions: Keep the Seeded sandwich bread in an air-tight container or bag on room temperature. The loaf taste best on the day it is baked, or one day after. But if you toast it you can deliciously consume it up to a week.
If you like to try more Breakfast bakes, then check out this page for all breakfast recipes.
Tried this Seeded sandwich bread? Let me know in the comments down below if you liked it and feel free to drop any questions or suggestions. It always makes me happy to see photos of your creations. So share them with me @Talesofpastry (Insta + FB) or Tales-Of-Pastry (Reddit).