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
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
2 Tablespoon old-fashioned rolled oats
Extra poppy seeds and sesame seeds
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Bake in the preheated oven for 30-40 minutes, until lightly golden brown and loaf sounds hollow when tapped.
- 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).
- 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