R has been making the most beautiful and also delicious bread and I keep begging for more. A couple of weeks ago, he made a bread that was full of yummy (and healthy) seeds and grains. It’s soft and easily sliceable for sandwiches and is the perfect vehicle for butter because let’s be honest, butter.
Oats, flaxseed meal, sunflower seeds, and poppy seeds add extra fiber and nutrients. In addition to bread flour, this bread is also made with whole wheat flour which makes it a little healthier (at least that’s what I’m telling myself). He promises to make another loaf this week and based on last time, it will disappear in a day.
Soft & Seedy Sandwich Bread
Ingredients
Bread:
- 1 1/4 cup milk
- 1/3 cup old-fashioned rolled oats
- 1 tbsp honey
- 2 1/4 tsp quick rise yeast
- 3 tbsp butter, melted
- 2 cups bread flour
- 3/4 cup whole wheat flour
- 2 tbsp flaxseed meal
- 1 tsp salt
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- oil for coating
Egg Wash:
- 1 egg, beaten
Topping:
- 2 tbsp old-fashioned rolled oats
- 1 tbsp sunflower seeds
- extra poppyseeds & sesame seeds as desired
Instructions
To Make Bread:
- Heat milk in a small saucepan over low heat until milk is warm (about 115° F). Remove from heat and pour into a large bowl and stir in oats, yeast, and honey. Let mixture stand five minutes.
- Stir melted butter into the bowl. Add in bread flour, whole wheat flour, flaxseed meal, and salt with a wooden spoon until dough begins to form.
- Add in sunflower seeds, sesame seeds, and poppy seeds and gently mix into the dough. Place dough into a mixing bowl and mix using the dough hook for ten minutes.
- After mixing, form dough into a ball and place in a large bowl covered with about 1 tbsp. oil, turning dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 90 minutes, or until doubled in size.
- Grease an 8×4" loaf pan. After dough has risen, knead it on a clean surface coated with whole wheat flour for about one minute then shape dough into an 8" long log and place in prepared pan, tucking ends underneath.
- Cover the loaf with plastic wrap and a warm towel and allow to rise again for 60-90 minutes or until the loaf has risen an inch above the brim of the pan.
- Once the dough has risen the second time, preheat oven to 350° F. Beat egg in a small bowl and brush a small amount over the dough. Sprinkle oats, sunflower seeds, sesame seeds, and poppy seeds on top of the dough.
- Bake for about 35-40 minutes or until loaf is golden brown and loaf sounds hollow when tapped. Transfer to wire rack to cool for ten minutes. Remove bread from pan and place on wire rack to finish cooling for two hours. If you cut the bread too soon the texture will change.
