Soy-Free Whole Grain Seeded Sandwich
Elevate your sandwich game with this hearty, homemade Soy-Free Whole Grain Seeded Sandwich bread, packed with a nutritious blend of sunflower seeds, pumpkin seeds, flaxseeds, and chia seeds. Perfectly fluffy with a slightly nutty flavor, this bread is a wholesome option for anyone seeking a soy-free, fiber-rich alternative to store-bought loaves. Made with a combination of whole wheat and all-purpose flour, it achieves just the right balance of density and softness. A touch of honey adds natural sweetness, while the optional oat topping lends a rustic charm. Whether it's for a classic sandwich, toast, or as a base for your favorite spread, this freshly baked bread is a versatile and satisfying choice. Simple kneading and rising techniques give it a bakery-quality texture, making it an essential recipe for any home baker.
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Ingredients
- 360 grams Whole wheat flour
- 120 grams All-purpose flour
- 300 milliliters Warm water (around 110°F/43°C)
- 2 tablespoons Honey
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 45 grams Sunflower seeds
- 45 grams Pumpkin seeds
- 30 grams Flaxseeds
- 15 grams Chia seeds
- 2 tablespoons Oats (for topping, optional)
Directions
Step 1
In a small bowl, combine warm water, honey, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy to activate the yeast.
Step 2
In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, sunflower seeds, pumpkin seeds, flaxseeds, and chia seeds. Mix well to distribute the seeds evenly.
Step 3
Add the olive oil and activated yeast mixture to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
Step 4
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour (1 tablespoon at a time) as needed.
Step 5
Grease a large bowl with a bit of olive oil and place the dough inside. Cover it with a damp towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Step 6
Punch down the dough and shape it into a loaf. Place the dough in a lightly greased 9x5-inch loaf pan.
Step 7
Optionally, sprinkle the top of the loaf with oats and lightly press them into the dough.
Step 8
Cover the pan with a damp towel and let the dough rise again for 30-40 minutes, until it has risen slightly over the edge of the pan.
Step 9
Preheat your oven to 375°F (190°C). Once the dough has finished its second rise, place the loaf in the oven and bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 10
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (1033.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2998.2 |
| Total Fat 113.0g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 31.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3587.7mg | 0% |
| Total Carbohydrate 432.2g | 0% |
| Dietary Fiber 71.5g | 0% |
| Total Sugars 39.4g | |
| Protein 95.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 378.3mg | 0% |
| Iron 28.9mg | 0% |
| Potassium 2852.0mg | 0% |
Source of Calories