Description
This homemade sandwich bread features a tender, airy crumb and a golden crust generously adorned with a blend of nutritious seeds. The gentle warmth of freshly baked bread is complemented by the subtle nutty notes and delicate crunch from sunflower, pumpkin, and sesame seeds. Baked to perfection, this loaf offers a satisfying texture and a wholesome flavor profile, ideal for everyday sandwiches or as a simple accompaniment to any meal.
Ingredients
- * 1 cup warm water (105-115°F / 40-46°C)
- * 2 teaspoons active dry yeast
- * 2 tablespoons granulated sugar or honey
- * 3 cups all-purpose flour, plus more for dusting
- * 1 teaspoon salt
- * 2 tablespoons unsalted butter, softened or olive oil
- * 1 large egg, beaten (for egg wash, optional)
- * 1/4 cup mixed seeds (sunflower, pumpkin, sesame, flax)
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add the flour, salt, and softened butter or olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
- Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and shape it into a loaf.
- Grease a 9×5-inch loaf pan. Place the shaped dough into the prepared pan.
- If using an egg wash, brush the top of the loaf with the beaten egg. Sprinkle the mixed seeds evenly over the top, gently pressing them into the dough.
- Cover the loaf pan loosely with plastic wrap or a towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and risen above the rim of the pan.
- Preheat your oven to 375°F (190°C) during the second rise.
- Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove the bread from the oven and immediately transfer it from the pan to a wire rack to cool completely before slicing.
Notes
* Ensure your water temperature is correct for yeast activation; too hot will kill it, too cold will slow it down.
* For a softer crust, brush the warm bread with a little melted butter immediately after removing it from the oven.
* Feel free to customize the seed blend with your favorites, such as poppy seeds or flax seeds.
* Store cooled bread in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 150
- Fat: 3g
- Carbohydrates: 28g
- Protein: 5g