Today I wanted to try a new pan for sandwich bread. I’ve had whole wheat flour and some packets of mixed seeds in my pantry for a while. So today I decided to prepare the bread with seeds, although it’s not really sandwich bread, but I assure you it’s very good. Excellent even toasted.
It doesn’t require much effort, it’s ready in no time.
Today I didn’t use my homemade sourdough but wanted to try the dried sourdough that you can easily find at the supermarket. And I must say that I still had a good result, although I always prefer to use my sourdough, because it always adds something extra.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups whole wheat flour
- 2 1/2 cups multi-grain flour
- 1 2/3 cups water
- 2 teaspoons brown sugar
- 1 oz dried sourdough
- 3 tablespoons extra virgin olive oil
- 3/4 oz salt
- to taste mixed seeds
Tools
- Pan for sandwich bread
- Bowl (large glass)
- Cover in silicone
- Rolling Pin in wood
Preparation
In a glass bowl pour all the dry ingredients, except the salt. Mix with a fork and gradually add the water.
Mix again with the fork, until the flour absorbs all the water. Cover with a plate and let rest for 30 minutes.
To the dough add the oil, the salt, a handful of mixed seeds and knead on the board for a few minutes, just enough to combine the ingredients.
Let it rest for 15 minutes covered with the bowl and continue turning by folding every 15 minutes for 3 times.
Then place it in a bowl to rise until doubled, covered inside the turned-off oven.
After the time has passed, when the dough is nice and puffy, deflate it on the board and roll it out with a rolling pin.
Roll it up on itself and place it inside the greased sandwich bread pan.
Cover it well and let it rise until doubled, inside the turned-off oven.
Then brush it with water, add some mixed seeds and bake in a hot oven at 482°F for about 20 minutes. Then continue baking for another 20 minutes at 374°F.
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