Seeded Sourdough Sandwich Bread

4.63 from 29 votes

Seeded Sourdough Sandwich Bread

This seeded sourdough sandwich bread is soft, flavorful, and easy to make! It is enriched with maple syrup and butter, which creates incredible flavor and texture. The seeds on the outside of the bread add a nice crunch and nutty flavor to each bite. A fantastic sandwich bread that also freezes really well!

Prep Time1

Cook Time40

Proofing time16

Total Time17 40

Course: Breakfast, Side Dish

Keyword: Bread, limited ingredients, Recipe, Sandwich, Sandwich bread, Seeds, Sourdough

Servings: 9-inch loaves

Calories: 125kcal

Author: Elise

Ingredients

Overnight Sourdough Levain

12 g sourdough starter
64 g water at 77°F/25°C
64 g bread flour

Main Dough

600 g bread flour
100 g whole wheat flour
490 g water at 77°F/25°C
140 g levain
14 g salt
40 g maple syrup
80 g softened butter

Topping

mixed seeds, e.g., sesame, pumpkin, chia, poppy, sunflower seeds

Instructions

Overnight Sourdough Levain

Gather all your ingredients and add them to a bowl. Use a rubber spatula and mix until just combined. Cover the bowl and let it rise overnight (8-10 hours) until it has doubled/tripled in size.
12 g sourdough starter, 64 g water, 64 g bread flour

Main Dough

Next morning, to the bowl of your stand mixer fitted with a dough hook, add water and levain, and quickly stir to combine.
140 g levain, 490 g water
Add the flours and mix to a shaggy dough. This should not take longer than a couple of minutes. Cover the bowl and let the dough rest/autolyse for an hour.
600 g bread flour, 100 g whole wheat flour
After the autolyse, add salt and maple syrup to the dough and knead on low speed for 5 minutes.
14 g salt, 40 g maple syrup
While the mixer is still on, add cubed, softened butter, one cube at a time. Once you have added all the butter, make sure to scrape down the sides of your bowl. Continue mixing for another 10 minutes on low-medium speed.
80 g softened butter
Transfer the dough to a large, clean baking bowl.
Let the dough bulk ferment (rise) for 3 hours at 78°F/26°C. Perform the first coil fold after 60 minutes and then the second after 120 minutes.

Pre-shape

After 3 hours, the dough should have risen slightly and jiggle when you shake the bowl.
Spray a little water on your work surface, hands, and dough knife with a spray bottle. Then, dump the dough out onto the work surface and divide it into two equal pieces (you can use a scale if you'd like.)
Working with one piece at a time: With the bench knife in your dominant hand, guide the dough in circles across your work surface while tucking the dough under itself with your other hand. Keep the blade at a 45-degree angle. Repeat this motion until the dough has formed a loosely shaped round with a smooth surface.
Next, allow the dough to bench rest for 15 minutes.

Shape

While the dough is resting, line or grease two 9-inch bread pans. Add your mixed seeds to a large dish to roll the shaped bread in later on.
mixed seeds, e.g., sesame, pumpkin, chia, poppy, sunflower seeds
Flour your work surface. Grab one of the dough balls and flip it around so that the seam-side is up.
Flour the top of the dough. Use your hands to degas and stretch the dough into somewhat of a square (around 9 inches wide).
Roll the dough up like a roulade as tightly as you can, starting from the side furthest away from you. Tuck in the sides to even out the shape.
Spray the surface of the dough with a bit of water to make the seeds stick. Lift the dough using both hands, and roll it in your seed mix.
Next, place the seeded dough in your prepared bread pan, seam-side down. Repeat the process on the other dough.
Cover and proof at around 78°F/26°C for 4-6 hours or until the dough reaches the rim of the pan.

Bake

Preheat your oven to 430°F/220°C.
Use a bread lame or razor blade to score the surface of the bread. Bake for 20 minutes, then turn down the heat to 390°F/200°C and bake for another 20-25 minutes. Cover with aluminum foil if it browns too quickly.
Take the bread out of the oven and let them cool for 10 minutes in the pans. Then, take it out of the tin and wrap it in a kitchen towel to cool overnight. The towel creates an environment that makes the bread super soft. Slice and enjoy the following day.

Notes

Nutritional analysis per serving (32 servings) The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition