Seeded Sourdough Sandwich Bread
Seeded sourdough sandwich bread is the perfect soft and light long-fermented loaf.
Servings: 16 slices
Calories: 192kcal
Equipment
- 1 9x5-inch loaf pan
Ingredients
Seeded Bread Dough
- 1/3 cup milk 80 g
- 1/3 cup water 80 g
- 2/3 cup sourdough starter 160 g
- 1 egg large — 50 g
- 2 tablespoons sugar 25 g
- 1/4 cup softened butter 57 g
- 1 teaspoon salt 6 g
- 3 cups all-purpose flour 360 g
- 1/3 cup pumpkin seeds 40 g
- 1/3 cup sunflower seeds 45 g
- 2 tablespoons sesame seeds 18 g
Extra Seed Mix
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 2 tablespoons sesame seeds 18 g
Instructions
- Add all ingredients to a large mixing bowl (or stand mixer bowl).
- Mix until a dough forms, then knead for 5–10 minutes until smooth and workable (it will still feel a bit sticky).
- Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place until doubled (4-12 hours depending on starter strength and temperature).
- Punch the dough down, then shape it into a loaf.
- Mix the topping seeds in a pie plate, then roll the shaped loaf in the seeds, pressing gently so they stick.
- Place the seeded loaf into a greased 9×5-inch loaf pan, cover, and let rise until doubled.
- Bake at 375°F for 30 minutes.
- Remove from the pan and cool before slicing.
Video
Notes
- Starter strength: Use an active, bubbly starter at peak rise for the best lift and mild sourdough flavor.
- Fermentation timing: Rise times will vary based on room temperature and starter activity—look for dough that has doubled and feels light rather than relying on the clock.
- Pan size: This recipe is designed for a standard 9×5-inch loaf pan.
- Seed coverage: Gently press the loaf into the topping seeds so they adhere without deflating the dough.
- Fresh milled flour option: Use freshly milled hard white wheat as a 1:1 replacement by weight for the all-purpose flour. Add a bit more flour if needed.
- Discard option: To make this recipe with sourdough discard, add 2 teaspoons instant yeast to the dough and shorten the first rise to about 1–2 hours, or until doubled.
- Baking tip: If the top browns too quickly, tent loosely with foil during the final 10 minutes.
- Cooling: Let the loaf cool completely before slicing to avoid a gummy crumb and keep slices clean.
Nutrition
Serving: 1slice | Calories: 192kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 176mg | Potassium: 104mg | Fiber: 2g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg
