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Seeded Sourdough Sandwich Bread

Seeded Sourdough Sandwich Bread

This bread is my go to recipe for sandwiches and toast. I used to buy a bread I'm sure so many are familiar with and we thought it made wonderful toast and sandwiches were okay too but then I started making this bread.

I recently bought a loaf of what I had always thought of as pretty good bread from the market. I was short on time and wasn't going to be able to make my own.

My husband and I were both so disappointed in it! I don't think anything was different about the bread we had once enjoyed but we had both become spoiled. We are now officially bread snobs.

The bread from the store was much sweeter, it actually tasted like added sugar. It was also too moist. Almost soggy by comparison. So how does bread that sweet and moist keep from going moldy for so long? Yep, added preservatives.

Seeded Sourdough Sandwich Bread

We learned a lot from that purchase. After being away from industrially produced bread for some months it was a real eye opener.

Seeded Sourdough Sandwich Bread has amazing flavor! A little sweet, a little tangy, just enough salt to keep it interesting and the tasty seeds. Millet that pops between your teeth, crunchy poppy seeds and buttery sunflower seeds, yum! You really should try this bread.

Click through the images for a quick tutorial on how to make this seedy sandwich bread.

Seeded Sourdough Sandwich Bread

Add all of the dry ingredients to a mixer and mix on low speed just to combine.

Active starter, recently fed.

Now add the sourdough starter and begin mixing on low speed.

Start the mixer on low.

With the mixer running on low speed slowly add the warm water up to one cup.

Continue to mix on low until the dough begins to pull away from the sides of the bowl.

If the dough has not fully combined, add warm water one tablespoon at a time until it does.

Add a few teaspoons of oil to a large bowl for the first rise while the dough is finishing up.

Once your dough has come together, continue to mix for 6-8 more minutes on low. The dough should be fairly sticky.

When fully kneaded you should see a nice swirl sticking to the bottom of the mixing bowl.

Scrape the dough onto a well floured board and knead with floured hands 4-5 times.

Form the dough into a ball.

Place the ball into a bowl with 2 teaspoons of olive oil.

Swirl it around until all sides are lightly coated with the oil.

Cover with plastic wrap and leave the dough to rise in a warm place until doubled. (60-90 minutes)

I use just a scant teaspoon of yeast to boost my starter into action so that I can make this bread in only 3 1/2 hours. If you'd like to leave out the yeast altogether, place the oiled dough covered with plastic wrap into the refrigerator overnight to ferment fully and then allow 4 hours for it to wake up and finish rising before forming your loaf. It will be wonderful.

This next gallery illustrates how to form and bake the loaf. Click though the pictures for more details.

After the dough has risen to approximately double in size...

Form your loaf by kneading a few times...

then roll the dough up like a newspaper and pinch closed the seam.

Let the dough rise in a spray oiled loaf pan covered loosely with plastic wrap that has been sprayed with oil for about 30 minutes to 1 hour while preheating your oven to 375 degrees.

After the dough has risen 1/2 inch or so above the rim of your loaf pan, remove the plastic wrap, gently brush the top with melted butter.

Then bake it on the middle rack in the preheated oven for 35-45 minutes.

It will rise even more in the oven so be sure it's not too close to the top element.

Turn the loaf front to back halfway through to ensure even baking and color.

When it's done it will sound quite hollow on top when tapped.

Brush it again with melted butter and let it cool for about 10 minutes before loosening it from the pan and cooling it.

Let cool at least 45 minutes before slicing.

This is a very light colored loaf baked at a minimal time.

The longer the loaf is baked the more dry it will be inside.