Seeded Whole Wheat Sourdough Sandwich Bread

Mix the levain ingredients together in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.
Alternatively, skip the levain and use 90g of a whole wheat sourdough starter.
30 grams Water, 30 grams Sourdough Starter, 30 grams White Whole Wheat Flour
Make the yudane and seed soaker when you make the levain.
For the yudane, stir together 100g of white whole wheat flour and 100g of boiling water together into a bowl until all of the flour hydrated. The yudane will be stiff. Cover and set aside.
To make the seed soaker, mix together the seeds in another small bowl and pour in 87g of boiling water. Mix, cover, and set aside.
14 grams Sesame Seeds, 14 grams Poppy Seeds, 14 grams Chia Seeds, 14 grams Flax Seeds, 87 grams Boiling Water, 100 grams White Whole Wheat Flour, 100 grams Boiling Water
Once the levain has doubled in size, mix the dough.
Add all of the dough ingredients except for the olive oil into the bowl of a stand mixer fitted with the bread hook attachment. Then, begin mixing the dough on low speed for five minutes until all of the flour hydrates and becomes more cohesive.
Increase to medium speed and slowly drizzle in the olive oil. Mix for 10-15 minutes until the dough releases from the sides of the bowl, wraps around the dough hook, and you can pull on the dough a few inches without it tearing.
270 grams White Whole Wheat Flour, 100 grams Bread Flour, 9 grams Sea Salt, Yudane, Seed Soaker, Levain, 45 grams Maple Syrup, 208 grams Warm Water, 31 grams Olive Oil
Transfer the dough to a container, cover, and place in a warm location for bulk fermentation. At 78ºF, bulk fermentation should take about 4-5 hours.
For the first hour and a half, perform a series of stretch and folds on the dough to continue strengthening it. Rest for the remainder of bulk fermentation until the dough doubles in size and looks full of air.
Place the bowl into the refrigerator to proof overnight and up to two days.
The next day, prepare your seed toppings (I use pumpkin and sunflower seeds) by placing them on a small baking sheet, plate, or cutting board. Set aside.
Oil your bread loaf pan and also set aside.
Remove the cold dough from the refrigerator and turn it out onto a lightly floured surface. Deflate it and pat it into a 9" square. Roll the dough into a log, lift it with the seam-side up, and lay it onto the seed toppings. Gently roll the sticky dough onto the seeds with both hands, lift it up, turn it seed-side up, and lay it into the bread loaf pan.
Seeds for Topping
Cover the pan and proof in a warm location for 4 hours, or until the loaf at least doubles in height and feels full of air if you lightly press a finger into it.
Preheat the oven to 425ºF (218ºC) and bake for 10 minutes. Lower the temperature to 375ºF (191ºC) and bake for about 30 minutes. Check the toppings as the loaf bakes to ensure they don't burn. Cover with aluminum foil if they're getting too dark.
The bread is finished baking when the top is dark brown, the seeds look toasty, and the internal temperature is 195ºF (91ºC).
Cool on a wire rack for 10 minutes before removing from the pan and letting the loaf cool completely for at least an hour.

Seeded Whole Wheat Sourdough Sandwich Bread

Equipment

Ingredients

Levain

Seed Soaker

Yudane

Seeded Whole Wheat Sourdough Sandwich Bread Dough

Instructions

Notes