Imagine pulling a golden, perfectly crusty loaf of seeded sourdough bread out of your oven, filling your home with an irresistible aroma that makes everyone's mouth water. This Easy Seeded Sourdough Sandwich Bread isn't just a recipe – it's a culinary adventure that transforms simple ingredients into a masterpiece of artisan baking. Whether you're a seasoned baker or a curious beginner, this recipe will elevate your bread-making skills and impress even the most discerning bread lovers.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
- 50g mixed seeds (e.g., sunflower, sesame, flax)
Instructions
- In a large mixing bowl, combine 500g of bread flour and 10g of salt. Mix the dry ingredients together until they are well combined.
- In a separate bowl, mix together 350g of water and 100g of sourdough starter until the starter is fully dissolved in the water.
- Pour the wet ingredients into the bowl with the dry ingredients. Using your hands or a wooden spoon, mix until a shaggy dough forms. Ensure that all the flour is incorporated and there are no dry patches.
- Once the dough has come together, transfer it to a clean, lightly floured surface. Knead the dough for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- After kneading, place the dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rest at room temperature for about 4-6 hours, or until it has doubled in size.
- Once the dough has risen, gently deflate it by pressing down on it. Transfer it back to your floured surface and sprinkle the 50g of mixed seeds over the top of the dough.
- Fold the dough over the seeds, incorporating them into the dough. Knead gently for a minute to evenly distribute the seeds throughout the dough.
- Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly from one end to the other. Pinch the seams to seal the loaf.
- Place the shaped loaf seam-side down into a greased loaf pan. Cover it with a damp cloth or plastic wrap and let it rise again for about 1-2 hours, or until it has puffed up significantly.
- Preheat your oven to 220°C (425°F) about 30 minutes before baking. If desired, you can place a small pan of water in the oven to create steam, which helps develop a crust.
- Once the loaf has risen, remove the cover and place it in the preheated oven. Bake for 30-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips
- Temperature Matters: Ensure your sourdough starter is active and at room temperature before beginning. A vibrant starter is key to a perfect rise.
- Patience is Your Best Ingredient: Don't rush the fermentation and rising process. Slow fermentation develops deeper flavors and better texture.
- Seed Selection: Feel free to experiment with different seed combinations. Each mix will give your bread a unique flavor and nutritional profile.
- Steam is Your Secret Weapon: The water pan in the oven creates steam that helps develop a crispy, golden crust with beautiful color and texture.
- Cool Completely: Resist the temptation to cut into the bread immediately. Letting it cool allows the crumb to set and prevents a gummy texture.
- Storage Tip: Store your sourdough bread in a paper bag or bread box at room temperature. Avoid plastic, which can make the crust soft.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 25g
Protein: 5g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
