The Best Healthy Soft Seedy Sandwich Bread
User Reviews
4.9
228 reviews
Excellent
The Best Healthy Soft Seedy Sandwich Bread
Report
This soft seedy sandwich bread combines bread and whole wheat flours with rolled oats, flaxseed meal, and a mix of sunflower, sesame, and poppy seeds to create a textured, wholesome loaf. The dough is kneaded to develop gluten, then risen and baked to yield a soft crumb balanced by a slightly nutty, seedy crust. The bread is versatile for toasting, sandwiches, or grilling.
Description
The recipe uses warm milk with oats, yeast, and honey to start a yeast-activated mixture that contributes to softness and slight sweetness. The dough combines bread flour and whole wheat flour for structure and flavor, enriched with flaxseed meal and a seed blend that adds a nutty character and texture contrast. Kneading, either by hand or mixer, develops gluten to create a soft but resilient crumb.
After rising in an oiled bowl, the dough is shaped and topped with additional rolled oats and seeds, then baked until golden. An egg wash provides shine. The bread slices hold up well for toasting or sandwiches due to the balanced moisture and crumb structure.
This bread can be modified for a vegan diet by substituting honey, milk, butter, and skipping the egg wash. It pairs well with a range of spreads such as butter or avocado. Toasting brings out its nutty notes and enhances texture.
Share:
Ingredients
- For the bread:
- 1 ¼ cup milk or unsweetened almond milk
- 1/3 cup rolled oats old-fashioned
- 1 tablespoon honey
- 2 1/4 teaspoons quick rise yeast
- 3 tablespoons butter melted
- 2 cups bread flour
- 3/4 cup whole wheat flour, plus more if necessary
- 2 tablespoons flaxseed meal
- 1 teaspoon salt
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- oil for coating
- For the egg wash:
- 1 egg beaten
- For topping:
- 2 tablespoon rolled oats old-fashioned
- 1 tablespoon sunflower seeds
- poppy seed optional, extra
- sesame seed optional, extra
Instructions
- Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). It should be warm to the touch like warm bathwater but not hot. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
- Next, stir in melted butter into the bowl with the oats/yeast/honey. Immediately add in bread flour, whole wheat flour, flaxseed meal and salt mix with a wooden spoon until a dough begins to form.
- Add in sunflower seeds, sesame seeds and poppyseeds and gently mix into the dough. At this point I like to get the dough to come together with clean hands. Place dough onto a well-floured surface and knead the dough with your hands for 10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method because it's easier).
- Once done kneading, form dough into a ball and place in a large bowl coated with about 1 tablespoon oil, turning the 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. This may take more of less time depending on the weather or temperature in your home.
- Next, grease a 8x4 inch loaf pan. After dough has risen, knead it just a few more times on a clean surface coated with whole wheat flour for about 1 min then shape dough into an 8-inch long log and place in prepared pan, tucking the ends underneath.
- Cover the loaf with plastic wrap and a warm towel and allow it to rise again for 60-90 minutes or until the loaf has risen an inch above the brim of the pan as demonstrated in the video. This may take more or less time depending on how warm it is in your home. Watch carefully because you don't want the dough to rise too much.
- Once dough has risen the second time, preheat oven to 350 degrees F. Beat egg in small bowl and brush over the top of the dough. (Please note that you won't need to use all of the egg wash, but only a small amount.) Sprinkle a few more oats, sunflower seeds, sesame seeds and poppyseeds on top of the dough.
- Bake for 35-40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled or the texture will change.
- Bread should be wrapped tightly and store at room temperature. If it's humid/hot, store bread in the fridge. Cut into slices with a serrated knife. Makes 15 slices.
Notes
- Excellent toasted with butter, peanut butter, garlic butter, or mashed avocado.
- To make vegan, substitute honey with brown sugar, use almond milk and vegan butter, and omit the egg wash.
- See the full recipe post for additional tips on customizing seeds and dough handling.
Nutrition Information
Show Details
Serving
1slice (based on 15)
Calories
149cal
(7%)
Carbohydrates
22.4g
(7%)
Protein
5.1g
(10%)
Fat
4.8g
(7%)
Saturated Fat
1.8g
(9%)
Fiber
2g
(8%)
Sugar
2.3g
(5%)
Nutrition Facts
Serving: 15slices
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1slice (based on 15) | |
| Calories | 149cal | 7% |
| Carbohydrates | 22.4g | 7% |
| Protein | 5.1g | 10% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.8g | 9% |
| Fiber | 2g | 8% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
228 reviews
Excellent
Other Recipes
You'll Also Love
