Soft n Seedy Sandwich Bread
By: Agi Kaja
The BEST homemade bread ever. Perfect for making all your favourite toast variations, sandwiches, and more.
Recipe from Whole Food Earth®
Soft n Seedy Sandwich Bread
Category
BakingCuisine
InternationalThe BEST homemade bread ever. Perfect for making all your favourite toast variations, sandwiches, and more.
Ingredients
- 1 ¼ cup milk (feel free to use unsweetened almond milk)
- 1/3 cup old-fashioned rolled oats
- 1 tablespoon honey
- 2 1/4 teaspoons quick rise yeast
- 3 tablespoons butter, melted
- 2 cups bread flour
- 3/4 cup whole wheat flour, plus more if necessary
- 2 tablespoons ground flaxseed/linseed
- 1 teaspoon salt
Directions
- Heat milk in a small saucepan over low heat until milk is warm, do not boil.
- Remove from heat and pour into a large bowl.
- Stir in oats, yeast, honey and let sit for 5 minutes.
- Stir melted butter into the oat/yeast/honey bowl.
- Immediately add in bread flour, whole wheat flour, ground linseed and salt mix with a wooden spoon until a dough begins to form.
- Gently fold in sunflower seeds, sesame seeds and poppy seeds to the dough.
- Place dough onto a well-floured surface and knead for 10 minutes OR use the dough hook on your electric mixer to knead.
- Form dough into a ball and place in a large bowl coated with about 1 tablespoon oil, turning the dough over to coat with oil.
- Cover with plastic wrap and a warm towel, allow the dough to rise for about 90 minutes, or until doubled in size (timing for this may vary dependant on kitchen/weather conditions).
- Grease a 8x4 inch loaf pan.
- After dough has risen, knead just a few more times on a clean whole wheat flour coated surface (about 1 min).
- Shape dough into an 8-inch long log and place in prepared pan, tucking ends underneath.
- Cover the loaf with plastic wrap and a warm towel and allow it to rise again for 60-90 minutes or until loaf has risen an inch above the brim of the pan (again, timing for this may vary dependant on kitchen/weather conditions).
- Once dough has risen the second time, preheat oven to 200 C. Sprinkle oats, sunflower seeds, sesame seeds, poppy seeds and pumpkin seeds on top of the dough.
- Bake for 35-40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped.
- Transfer to wire rack to cool for 10 minutes, remove bread from pan and place on wire rack to cool completely for at least 2 hours.
- Do not cut the bread before it is completely cooled or the texture will be affected!!
- Bread should be wrapped tightly and stored at room temperature. If it's humid/hot, store bread in the fridge. Cut into slices with a serrated knife, and enjoy!
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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