Seeded Whole Wheat Sourdough Sandwich Bread
Learn how to make this soft and healthy Seeded Whole Wheat Sourdough Sandwich Bread!
•White Whole Wheat Flour
•Seeds (chia, flax, poppy, and sesame)
1. Make Levain
Mix the sourdough starter, and equal amounts of water and flour into a container and rest until doubled.
2. Make Yudane and Seed Soaker
Mix equal parts flour and boiling water in a small bowl to make the yudane. This will keep the bread soft!
Also, mix seeds and boiling water in another bowl.
3. Mix Dough
Add all of the dough ingredients to the bowl of a stand mixer with the dough hook attachment.
Mix for 5 minutes.
At first, the dough will be wet and shaggy.
4. Add Olive Oil and Mix
Slowly drizzle in the olive oil and continue mixing for 10-15 minutes until the dough can be stretched without tearing.
5. Bulk Fermentation
Place the dough in a bowl and put it in a warm location to bulk ferment for 4-5 hours until doubled in size.
6. Overnight Proof
Transfer the bowl to the refrigerator to continue proofing overnight.
This will make shaping easier and improve the flavor.
The next day, deflate the dough and turn it out onto a floured work surface.
Roll the dough into a log.
8. Top with Seeds
Transfer the dough to a baking sheet full of sunflower and pumpkin seeds to top the wet dough with seeds.
Then, move the dough to a bread loaf pan to proof.
9. Final Proof
Proof the seeded whole wheat sourdough sandwich bread for about 4 hours until it's doubled in size and reaches the top of the pan.
Bake at 425ºF for 10 minutes, lower the temperature to 375ºF and continue baking another 30 minutes until the internal temperature reads 195ºF.
Cool Completely and Enjoy!
Let the bread cool completely before slicing.
This hearty bread is miraculously soft and is great for toast, lunch sandwiches, and PB&Js!
Get the full recipe by
clicking the link below!
The recipe includes a how-to guide with photos and detailed instructions.