Seeded wheat sandwich bread
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For when you want a soft and seedy bread, perfect for tuna sandwiches or a PB&J.
Note: this particular recipe is a note to my future self and has not been thoroughly tested.
You'll be eating in: About 3.5 hours, including rising
Active time: 25 minutes
Yield: 1 loaf
Ingredients
For the bread:
- 260
grams bread flour
- 100
grams whole wheat flour
- 9
grams salt
- 28
grams melted butter
- 89
grams rolled oats
- 20
grams brown sugar or honey
- 2
teaspoons instant yeast
- 2
tablespoons flax meal
- 2
tablespoons sunflower seeds
- 1
tablespoon poppy seeds
- 1
tablespoon sesame seeds
- 290
grams whole milk
For the topping:
- 1
egg white
- 2
tablespoons rolled oats
Instructions
Mix the dough
Combine all of the ingredients (except the topping) in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until combined. Increase speed to medium (6) and knead for 5 minutes.
Bulk ferment
Cover bowl with plastic wrap and let ferment for about 1 hour at room temperature until the dough doubles in size.
Shape
Flatten the dough into a rough rectangle the same width as your loaf pan (I used this one). Roll to create a log. Grease your loaf pan and place the rolled dough inside, seam side down.
Rise
Let the bread rise again until it reaches the rim of the loaf pan, about 90 minutes but maybe shorter or longer depending on the temperature of your room (bread will rise faster in hot rooms and slower in cold rooms). Test it by poking your bread - if the indent doesn't immediately spring back the bread is prooved enough. Brush with beaten egg white and sprinkle on the rolled oat topping. Preheat the oven to 350° F.
Bake
Bake at 350° for 40 minutes.
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