Seedy Soft Sandwich Bread #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Wendy from A Day In The Life On The Farm invited us to share breads that incorporate whole grains today!

I am so glad Wendy picked this theme. I don't seem to have much of a problem going through huge bags of all-purpose and bread flour every couple months or so, but when I crack open a bag of whole wheat flour... well, it kind of sits there for a while... and then a little while longer. I was happy to pull out the bag and put a little of it to very good use in this recipe.

This bread incorporates more bread flour than whole wheat, keeping it very soft and light, but has a nutrition boost from all of those seeds, 3/4 cup of whole wheat flour, and a dash of Flaxseed Meal too! And it's absolutely fabulous. I love breads with seeds in them - they add a wonderful nuttiness and texture. The original recipe I looked at also used sunflower seeds which would have been a terrific addition, but I don't keep those on hand like I do sesame and poppy seeds. Bread is always a great project to do with your kids too - my daughter had a great time dumping all the toppings on after the egg wash before baking this one.

I hope if you like breads with seeds and happen to have some unused whole wheat flour on hand, you too will give this one a try! It's great for toast, sandwiches, grilled cheese - you name it!

See all of our delicious whole grain breads today!

• Zesty South Indian KItchen: Einkorn and Spelt Whole Wheat Flour Sourdough Bread 
• Passion Kneaded: Marble Wheat Loaf 
• Magical Ingredients: Multigrain Carrot Rolls 
• The Wimpy Vegetarian: Oatmeal Rolls with Molasses
• Making Miracles: Seedy Soft Sandwich Bread 
• Culinary Adventures with Camilla: Sourdough Boules with Quinoa, Oats, and Sprouted Seeds
• Food Lust People Love: Sourdough Sprouted Spelt Blini 
• Sneha's Recipe: Spelt Banana Bread 
• A Messy Kitchen: Sweet Wheat Braid
• Karen's Kitchen Stories: Whole Wheat Cinnamon Raisin Bread
• A Day in the Life on the Farm: Whole Wheat Dinner Rolls
• Ambrosia: Whole Wheat Pumpkin Bread 

Seedy Soft Sandwich Bread

Ingredients

For the bread:

1 ¼ cup milk 

1/3 cup old-fashioned rolled oats

1 Tablespoon honey

2 1/4 teaspoons quick rise yeast

3 Tablespoons butter, melted

2 cups bread flour

3/4 cup whole wheat flour, plus more if necessary

2 Tablespoons flaxseed meal

1 teaspoon salt

3/4  Tablespoon sesame seeds

1/2 Tablespoon poppy seeds

Oil, for coating

For the egg wash:

1 egg, beaten with a splash of water

For topping:

2 Tablespoon old-fashioned rolled oats

Extra poppy seeds and sesame seeds

Directions

1. Pour the milk into a medium sized microwave safe bowl and heat about 30-50 seconds, until warm (be careful not to over heat - it shouldn't boil). When warm, stir in the yeast and whisk to blend then set aside 8 minutes, or until yeast is activated and bubbly. Stir in the oats and honey and allow to sit for another 8 minutes.
2. Pour the oat / milk / yeast mixture into the bowl of a stand mixer, and add in the melted butter, bread flour, 3/4 cup whole wheat flour, flaxseed meal, and salt. With the dough hook attached, turn mixer on low to medium-low speed until dough comes together into a ball and then allow to knead on medium-low to medium speed for about 3-5 minutes, until dough is smooth. Add in the sesame and poppy seeds and allow to knead until evenly incorporated.
3. Turn dough ball out from the bowl, and add about a teaspoon or two of olive oil. Return the dough ball to the bowl and turn it over, so that both sides are lightly coated in oil. Cover bowl with a tea towel and set aside for about 90 minutes, or until dough is doubled in size and puffy.
4. Preheat the oven to 350 degrees.
5. Punch the dough down. Spray a standard loaf pan with nonstick cooking spray. Roll the dough out into a loaf shape, smoothing the seams as much as possible. Place the dough in the prepared loaf pan. Cover with a tea towel and set aside for about 60 minutes, or until dough has risen again and springs back when pressed lightly.
6. Prepare the egg wash and spread over the top of the proofed loaf, then sprinkle the top with the 2 TBS oats, and a sprinkling of extra poppy and sesame seeds.
7. Bake in the preheated oven for 30-40 minutes, until lightly golden brown and loaf sounds hollow when tapped.
8. Allow loaf to cool in the pan for 20-30 minutes, before turning out onto a cooling rack to complete cooling (at least 2 hours) before slicing (if you slice too soon, the texture will be more dense).
9. Serve however you'd like and enjoy! Makes great sandwich bread, and is fabulous toasted with some butter and jam!

Recipe adapted from Ambitious Kitchen