Five-Seed Sandwich Bread
This satisfying loaf is chewy with nubby texture, perfect for a hearty sandwich on a cold winter's day. You can use any combination of seeds you have on hand, but a generous mixture gives added flavor and crunch. Try serving a slice toasted and buttered with a hot bowl of your favorite soup.
Prep: 40 minutes
First rise: 1 1/2 hours
Second knead & shape: 20 minutes
Second rise: 45 minutes
Bake: 10 minutes at 375° & 25-26 minutes at 350°
Makes: 1 loaf
Pan: 9x5-inch loaf pan (1 1/4 pounds)
Difficulty: intermediate
Ingredients:
Seeds:
2 tablespoons sunflower seeds, coarsely chopped (see "tips")
2 tablespoons pumpkin seeds, coarsely chopped
1 1/2 tablespoons flax seeds
1 1/2 tablespoons sesame seeds
1 tablespoon poppy or chia seeds
Dough:
1 packet active dry yeast (2 1/4 teaspoons)
1/2 teaspoon granulated sugar
1/4 cup warm water
2 tablespoons unsalted butter, melted
1 tablespoon molasses
1 tablespoon honey
1 1/4 teaspoons salt
3/4 cup buttermilk, warm
1 large egg, warm
2 - 2 1/4 cups (254g-286g) bread flour
1 cup (131g) whole wheat flour
1 tablespoon melted, unsalted butter or oil for bowl
Glaze:
1 egg white, room temperature
1 tablespoon warm water
Cooking spray
Directions:
Bring 1 large egg to room temperature.
In the small work bowl of a food processor, coarsely chop sunflower and pumpkin seeds. Mix with flax, sesame, and poppy or chia seeds and set aside. Reserve 1 tablespoon mixed seeds for topping.
In a small bowl, proof yeast with sugar and warm water until frothy, about 5 minutes. Meanwhile, add 2 tablespoons melted butter, molasses, honey, salt, and buttermilk to large mixer bowl. Add proofed yeast to the mixer bowl with other ingredients. Add 1 cup of the bread flour. Beat on low speed for 1 minute. Add room temperature egg to mixture. Increase speed to medium and beat for 2 minutes. Alternately, beat 300 strokes by hand.
Add whole wheat flour and mixed seeds to dough and stir to combine. Add sufficient remaining white flour to make the dough roll away from the bowl. Using the dough hook of an electric mixer, knead on low speed for about 4 minutes until dough is satiny and elastic, adding remaining bread flour if needed. Alternately, knead 10 minutes on a floured board by hand. Dough will be sticky.
Place 1 tablespoon melted butter or oil in a large, clean bowl. Flour your hands and form dough into a smooth ball with seam on the bottom. Place in bowl and turn to coat, ending with smooth side on top. Cover bowl with plastic wrap and a dish towel. Let rise in a warm, draft-free place for about 1 1/2 hours until double in bulk. Insert two fingers an inch or two into the dough. Indentations should not fill if dough is sufficiently risen.
Punch down dough and knead again for 10 minutes. Flour your hands and form into a smooth ball with seam side down. Cover with plastic wrap and let rest on a lightly floured board for 15 minutes. Shape the ball into an oblong with seam down and place in a loaf pan prepared with cooking spray. Cover loosely and let rise in a warm, draft free place for about 45 minutes or until dough has risen about an inch above the top of the pan in the center. While loaf is rising, bring an egg white to room temperature.
Pre-heat the oven to 375° with 15 minutes left in the rising period.
Whisk together egg white and 1 tablespoon warm water. Brush over top of loaf. Slash loaf lengthwise with a sharp, wet knife to 1/4" depth. Sprinkle top with reserved 1 tablespoon mixed seeds.
Bake loaf on the center rack with pan placed on the diagonal. Bake for 10 minutes at 375°. Reduce the temperature to 350° and bake an additional 25-26 minutes. If crust begins to over-brown, cover with a tin foil tent during the last 5-10 minutes of baking. Bread is done when the loaf sounds hollow when rapped on the bottom with your fingers. Remove from pan immediately and cool loaf on its side on a wire rack.
Tips:
- You can use 1/2 cup of any combination of seeds you like. Try caraway seeds in the mix for a mild licorice flavor. Fennel seeds add subtle aniseed flavor.