A soft and delicious sourdough sandwich bread recipe, made with wholewheat flour and seeds. It makes perfect sandwich bread or delicious sourdough toast!
This sourdough sandwich bread has great texture thanks to the seeds, a real depth of flavour thanks to the molasses and it stays moist even after days in the bread bin.
It's baked in a loaf tin which makes it easy to slice into even-sized slices. I like to make a few extra loaves, slice 'em up and keep them in the freezer.
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This bread has a mix of both white flour and wholemeal. For the white flour portion, I use strong bread flour with a protein level of at least 11%. For the wholemeal part, I really like using a finely milled wholemeal flour
The dough also has chia seeds, sunflower seeds, and ground linseeds, plus a tablespoon of blackstrap molasses. The molasses could be subbed with honey or maple syrup if you don't have it, but it's actually not there to give the bread sweetness.
In general, using a sourdough starter in your bread really helps to keep it moist. If you've ever made homemade bread with commercial yeast and wondered 'why is my homemade bread so dry?', I think you'll be pleasantly surprised at what a difference a sourdough starter makes in bread.
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This sourdough sandwich bread dough has a high hydration level, meaning it's very wet and sticky. The wholemeal flour and the chia and flax seeds absorb some of that moisture, but the dough will still be wet.
For my recipes that means one starter that is very active with low acid content. Each time I feed my starter, it's with a small amount of original seed starter and plenty of fresh flour and water. This keeps the acid content nice and low in the starter. Too much acid makes a very hard to work with dough.
My starter at its peak is light and airy. If you're familiar with sourdough starters I'm sure you'll know what I mean.
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The night before I want to bake, I feed my starter. Because it's being fed so far in advance, I feed my starter 3 times the amount of fresh flour as I do seed starter. This is so it slows it down so it doesn't peak overnight before I'm ready to use it.
So, overnight I'd feed my starter 1:3:3 (that's 1 part starter, 3 parts flour, 3 parts water). Fresh flour is the food source for yeasts and bacteria. Always remember that the more flour that is added, the more they have to get through and the slower the rise.
If I am feeding my starter on the day as opposed to the night before, I would feed it 1:2:2, for a quicker rise.
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The dough needs 120g of active starter, so you could take 20 grams starter, 60 grams flour, and 60 grams water ( a ratio of 1:3:3).
Mix this together well and you'll have a total of 140 grams of starter ready for the morning of which you can measure out 120g.
Combine all the dough ingredients except for the starter in a bowl and mix it into a sticky dough. Leave the dough to sit for around 30 minutes to hydrate. Cover the bowl with a plate to stop it from drying out.
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After the dough has hydrated, add in the risen starter. This is a sticky job. Wet your hands to stop the dough from sticking to you and squish it together until it has combined.
I let this dough rest for around 30 minutes, then perform 4 x sets of coil folds, one every 30 minutes. In between each fold, cover the dish with a plate to stop the dough from drying out.
The dough is technically still very sticky. If you squished a dry hand into it, it would get stuck to your skin. However, wetting your hands thoroughly when folding and doing quick and smooth motions will help the dough slide off.
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After 4 folds are completed, leave the dough to rest for another 30 minutes, then it's time to shape the dough. Unlike my regular usual sourdough bread loaf, the bulk ferment for this bread happens while it is already shaped and in the loaf tin.
Flour your hands, then take one edge of the square and bring it into the middle, then repeat with the remaining edges and form a ball.
With the seams facing up, push the ball out onto the bench, and roll it up like you would a sleeping bag or a Swiss roll.
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I really recommend lining it as every time I have tried it without baking paper, my bread has stuck. A home-compostable baking paper can be reused multiple times, and composted when done.
Now leave it to rise in a warm place until has bulked out by about 50%. It doesn't need to double, only fill out by half the amount.
A warm room temperature will help the dough to rise. If necessary, create a warm spot such as an oven that has been lightly preheated and then turned off. In a warm spot like this, it should take approximately 3 hours, but it may take longer in cooler temperatures. It's best to watch the dough and not the clock.
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Now the dough is put in the fridge for cold-proof, where the fermentation is slowed down and the flavour is developed. This can be for a minimum of 4 hours or all the way up to 20 hours. During the cold-proof, cover the loaf tin with a dampened tea towel to stop the dough from drying out.
I like to bake the bread that evening, so it has cooled by morning and can be sliced for school sandwiches, so I leave it for a cold-proof of around 5 hours.
The bread is baked for around 30-35 minutes. You will know it is done if you lift the dough out of the tin and tap the bottom of the bread. It will give a hollow sound when done.This incredibly light and fluffy multigrain bread is the best of both worlds - light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping. Makes 1 large loaf or 2 small loaves.
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This incredibly light and fluffy multigrain bread is the best of both worlds – light and fluffy bread, perfect for sandwiches or toast, but with the added goodness of whole grains and a crunchy, seedy topping.
Today I’m sharing my latest daily bread of choice. It’s a light and fluffy multigrain bread, filled and topped with lots of grains. It’s a “best of both worlds” bread, with a light and fluffy texture, combined with some whole grain goodness. And did I mention the lovely, crispy, toasted seed crust?
You’ll love the great flavour and texture of this bread, together with the added goodness of whole grains. It makes great sandwich bread and is lovely toasted, as well. It’s also a fast-riser, so you’ll be enjoying it in no time!
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Cereal Mix – This loaf uses multigrain cereal mix, which is a mix that is generally used to make a hot cereal when combined with hot water or milk. This kind of mix is the most efficient way to get a variety of whole grains together. Do note though, that these mixes are 100% whole grains, with no added sweeteners etc, so steer away from the commercial flavoured oatmeal mixes etc.
The most common is a “7-grain” cereal mix. If you are in Canada, Bulk Barn sells both a 7-grain (Hard red wheat, barley, rye, steel cut oats, brown flaxseed, millet, buckwheat) and a 12-grain (Cracked wheat, cracked rye, cracked triticale, oat flakes, millet, cracked oats, barley flakes, sunflower seeds, natural sesame seeds, buckwheat grits, brown flaxseeds, yellow flaxseeds) cereal mix. Either of those will work fine. Bob’s Red Mill also has a 7-grain mix.
If you can’t find any of those mixes, look for something like a porridge mix. Rogers makes a couple of Porridge mixes – Porridge Oats and Healthy Grains (oat flakes, oat bran, wheat bran and flaxseed) or Porridge Oats and Ancient Grains (Oat, rye, barley, spelt and khorasan flakes, oat bran, millet, flaxseed, quinoa flakes). Quaker makes a mix called Quaker Super Grains Hot Cereal, that is a mix of whole grain oats, flaxseed, and quinoa.
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My best advice is to browse the hot cereal/oatmeal section at the grocery store or the natural foods section and see what you can find. If you really can’t find something, see below for a homemade multigrain cereal mix.
All Purpose Flour – for the lightest loaf, use all purpose flour. I prefer unbleached all purpose flour. You can also use bread flour, though you may need a little less than specified. If you want to add some whole wheat flour to the loaf, you can replace up to 1 cup of the all purpose flour with whole wheat flour, though your loaf will not be as light as fluffy as the original with this change.
Vegetable Oil – Using oil in yeast breads helps create the soft and light texture.
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