SOURDOUGH SEEDED SANDWICH BREAD
- Macro Miranda
- Mar 26
- 2 min read
Updated: Apr 3
This sourdough seeded sandwich bread is not only a delicious choice for any meal, but it is also packed with a wealth of nutrients and dietary fiber derived from the variety of seeds incorporated into the recipe.
Each slice offers a delightful crunch and a rich, nutty flavor that enhances the overall taste experience. The inclusion of seeds such as sunflower, flax, and pumpkin not only contributes to the bread's texture but also significantly boosts its nutritional profile. Sunflower seeds are an excellent source of vitamin E and magnesium, while flax seeds provide omega-3 fatty acids and lignans, which are known for their antioxidant properties. Additionally, the fermentation process involved in sourdough baking enhances the bioavailability of these nutrients, making them easier for the body to absorb. Overall, this sourdough seeded sandwich bread is a powerhouse of nutrition, making it an ideal choice for health-conscious individuals seeking a tasty yet nutritious option for their sandwiches and toast.
INGREDIENTS
500g bread flour
350g water (room temperature)
100g sourdough starter
10g salt
20g pumpkin seeds
20g flax seeds
20g sunflower seeds
DIRECTIONS
In a large mixing bowl, combine sourdough starter and water. Mix together. Next add flour and salt. Start mix until it forms a shaggy dough about 5 minutes.
Cover dough with a wet bowl and let rest for 30 minutes.
Add your seeds during the first round of stretch and folds. Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
Let the dough rest in a warm place for 4-12 hours. This is base on the temperature of your dough.
Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly.
The next morning preheat oven to 450 degrees F. Score the top of the loaf with a sharp knife or razor blade to allow for expansion. Spray with water and place another bread pan on top. Bake for 25-30 minutes covered. Remove bread pan and bake for another 10-15 minutes.
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy!!