I have missed a great sandwich bread. One with seeds, and some bite to it. Most sandwich bread in stores around here are plain white bread, not worth the calories.
With all my baking experience, I should have taken the regular bread I bake, into a loaf pan. But apparently I needed another Dane to make this connection for me. Thank you very much Charlotte.
Makes 1 loaf.
- 500 ml lukewarm water
- 5 g yeast (1 teaspoon dry yeast)
- 50 g flaxseeds
- 50 g rolled oats
- 70 g sunflower seeds
- 3 teaspoons salt
- 100 g whole wheat flour
- 425 g all-purpose flour
Dissolve the yeast in the water. Mix in the rest of the ingredients, the dough should be on the wetter side. Cover the bowl with plastic wrap. Let the dough rise for 4-6 hours. Pour the dough onto a lightly floured surface and fold the dough into it self and shape a loaf. Place the loaf in a greased dish, sprinkle with flour and let it raise covered for another 90 minutes.
Preheat the oven to 500℉ (250℃), with your loaf pan inside.
Gently pour the dough into the hot loaf pan, put a lid (made of foil) on the pan, and bake the loaf covered for about 30 minutes. Remove the lid, and bake the bread for another 20-25 minutes until golden brown.
Let the loaf cool on a wire rack before slicing.