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.
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.
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.