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°F and 25 to 26 minutes at 350°F Yield: 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

Bread 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, room temperature
  • 2 to 2 1/4 cups (254 to 286 grams) bread flour
  • 1 cup (131 grams) whole wheat flour
  • 1 tablespoon melted, unsalted butter or oil for bowl

Glaze

  • 1 egg white, room temperature
  • 1 tablespoon warm water
  • Non-Stick cooking spray

Directions

Prepping the Seeds

  • In the small work bowl of a food processor, coarsely chop the sunflower and pumpkin seeds. Mix them with the flax, sesame, and poppy or chia seeds; set aside. Reserve 1 tablespoon mixed seeds for topping.

Making and Kneading the Bread Dough

  • In a small bowl, proof the yeast with the sugar and warm water until frothy, about 5 minutes.
  • Add 2 tablespoons melted butter, molasses, honey, salt, and buttermilk to a large mixer bowl. Add the proofed yeast to the mixer bowl with the other ingredients. Add 1 cup of the bread flour. Use an electric mixer to beat the mixture on low speed for 1 minute. Add the room temperature egg to the mixture. Increase the speed to medium and beat for 2 minutes. Alternately, beat the mixture for 300 strokes by hand.
  • Add the whole wheat flour and mixed seeds to the dough and stir to combine. Add sufficient remaining bread flour to make the dough roll away from the bowl. Using an electric mixer fitted with a dough hook, knead on low speed for about 4 minutes until the dough is satiny and elastic, adding remaining bread flour if needed. Alternately, knead 10 minutes on a floured board by hand; the dough will be sticky.

Letting the Dough Rise

  • Place 1 tablespoon melted butter or oil in a large, clean bowl. Flour your hands and form the dough into a smooth ball with the seam on the bottom. Place the dough in the bowl and turn to coat, ending with the smooth side on top. Cover the bowl with plastic wrap and a dish towel.
  • Let the dough rise in a warm, draft-free place for about 1 1/2 hours until it has doubled in bulk. Insert two fingers an inch or two into the dough. Indentations should not fill if the dough is sufficiently risen.

Kneading and Shaping the Loaf

  • Punch down the dough and knead again for 10 minutes or use an electric mixer with dough hook for 4 minutes. Flour your hands and form the dough into a smooth ball with the seam side down. Cover the dough with plastic wrap and let it rest on a lightly floured board for 15 minutes.
  • Shape the dough into an oblong with the seam side down and place it in a 9x5-inch loaf pan prepared with non-stick cooking spray. Cover the pan loosely and let the loaf rise in a warm, draft-free place for about 45 minutes or until the dough has risen about an inch above the top of the pan in the center.
  • While the loaf is rising, bring an egg white to room temperature.

Baking the Bread

  • Preheat the oven to 375°F with 20 minutes left in the second rising period.
  • Whisk together the egg white and 1 tablespoon warm water. Brush the mixture over the top of the loaf. Slash the loaf lengthwise with a sharp, wet knife to 1/4-inch depth. Sprinkle the top with the reserved tablespoon of mixed seeds.
  • Bake the loaf on the center rack with the pan placed on the diagonal. Bake it for 10 minutes at 375°F. Reduce the temperature to 350°F and bake an additional 25 to 28 minutes. If the crust begins to over-brown, cover the bread with a tin foil tent during the last 5 to10 minutes of baking. The bread is done when the loaf sounds hollow when rapped on the bottom with your fingers.
  • Remove the bread from the pan immediately and cool the loaf on its side on a wire rack.
  • Wrap and store the bread for up to 5 days or freeze it for up to 4 weeks.

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.
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