Wholemeal Multiseed Sandwich Bread
Freshly baked bread always gives me fond memories of when I lived in Paris and the morning walk to the farmers market for local artisan cheeses, fresh produce and charcuterie. Next, I would stop by the Boulangerie to grab some still hot baguettes, and then find myself unable to resist the temptation of munching off the crunchy ends whilst I made my way home with the crumby evidence scattered across the front of my top.
For today's lunch I baked a couple of Seeded Wholemeal Sandwich Loaves. Hot bread must be paired with either butter or cheese (or both 😉), and on this occasion I had some ripe French camembert and brie cheeses. Despite being far less pungent than the cheese you would normally have served in France, these were still just as delicious, and the perfect companion for the bread.
This bread recipe is an adaptation from Season and Suppers Seeded Multigrain Sandwich Bread. I replaced the multigrain cereal with what I had available to me and used milled ground flaxseed instead. I also wanted a more hearty bread, so decided to use strong whole-wheat flour in place of 1 cup of the white flour. The end result was a rustic sandwich loaf that can easily be sliced up or broken off into chunks for dipping, with a chewy crust and an earthy flavoured soft inside.
Wholemeal Multiseed Sandwich Bread
A soft multigrain sandwich loaf made with wholewheat flour. Original recipe from Season and Suppers Seeded Multigrain Sandwich Bread.
- Prep Time1 hr 45 min
- Cook Time30 min
- Total Time2 hr 15 min
- Makes1 Loaf Approx.18 Slices
- Serving Size1 Slice
- 0.5 C Ground Flaxseeds
- 2 C Boiling Water
- 1 Sachet of dried instant yeast
- 3 C Organic Strong White Flour
- 1 C Strong Wholemeal Flour
- 1 Tablespoon Mild Cooking Oil
- 1 Tablespoon Dark Brown Sugar or Honey
- 0.5 C Mixed Whole Seeds (Pumpkin (Poppy (Sesame, Linseed etc.)
- 1 teaspoon Salt
Place the ground linseed into a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over, then leave until mixture cools for approximately 20 minutes. It is important to be patient, if your mixture is too hot, you may kill the yeast. You want to achieve an ideal temperature between 45C and 50C.
Once your linseed mixture has cooled, sprinkle your yeast over the top. Add 1 cup flour, the oil, brown sugar and salt and stir until smooth. If using a stand mixer, set low to medium whilst gradually adding enough of the remaining flour to form a smooth, moist dough. Cover bowl with plastic wrap and let it rest 15 minutes.
Turn out dough onto a lightly floured surface. Knead until smooth and elastic, adding more flour if it's sticky, for about 5 minutes.
Oil a large bowl. I like to use a glass bowl to easily monitor the dough. Add the dough to bowl, then turn it upside down so the oily side is facing up. Cover with plastic wrap and place in a warm spot to rise for approximately 1 hour, or until doubled in size.
After the dough has risen to double its size, gently press down the dough to deflate and turn out onto a lightly floured surface.
Grease your loaf tins and sprinkle half your seeds mixture into the base of the two pans, leaving the other half for the top. Divide your dough into two equal parts, then roll out two 20cm x 10cm approx rectangles. Starting from the shortest end, roll the dough rectangles into a Swiss Roll style and pinch the seam. Place seam side down into the tins.
Cover with clean kitchen towel and leave in a warm place to rise for approximately 30 minutes or until doubled in size.
While the dough is rising, Preheat oven to 220C.
Before baking, brush top of loaves with water and sprinkle with remaining seed mixture.
Bake in preheated 220C oven until golden brown and crusty for 25-30 minutes. Check your loaves at 20mins and cover loosely with aluminum foil if already browned enough. Continue to cook until they sound hollow when tapping.