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RECIPE
14 INGREDIENTS 11 STEPS 2hr 20min

Seedy Sandwich Bread with Sprouted Wheat

5.0
6 Ratings
The bread loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness. This loaf of basic sandwich bread is sweet and nutty.
Seedy Sandwich Bread with Sprouted Wheat Recipe | SideChef
The bread loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness. This loaf of basic sandwich bread is sweet and nutty.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
2hr 20min
Total Time
$0.94
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
King Arthur® Unbleached All-Purpose Flour
1 1/2 cups
King Arthur® Sprouted Wheat Flour
1/2 Tbsp
1 1/2 cups
Warm Water
3 Tbsp
Neutral Oil
to taste
Butter , softened
to taste
Flaxseeds
to taste
Pumpkin Seeds
to taste
Sunflower Seeds
to taste
Poppy Seeds
to taste
Chia Seeds
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Nutrition Per Serving

VIEW ALL
CALORIES
447
FAT
12.6 g
PROTEIN
12.7 g
CARBS
75.5 g

Author's Notes

Seed and grain mix: You can use anything you have on hand, from simply rolled oats to sesame seeds to every seed you have in your pantry: poppy, millet, sunflower, pumpkin, chia, flax, etc. I like to use ALL the seeds.

Cooking Instructions

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Step 1
In a large bowl, whisk together King Arthur® Sprouted Wheat Flour (1 1/2 cups) , King Arthur® Unbleached All-Purpose Flour (1 1/2 cups) , Kosher Salt (1/2 Tbsp) , Granulated Sugar (1/2 Tbsp) , Instant Dry Yeast (1/2 Tbsp) . Add Water (1 1/2 cups) and Neutral Oil (3 Tbsp) .
Step 2
Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel, a bowl cover, or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, until the dough has doubled in bulk.
Step 3
Place a rack in the center of the oven and preheat it to 375 degrees F (190 degrees C).
Step 4
Grease a standard loaf pan - 8.5x4.5-inches - with the Butter (to taste) . Spread a generous handful of flour over a clean surface.
Step 5
If you are coating the loaves in seeds, spread the Flaxseeds (to taste) , Pumpkin Seeds (to taste) , Sunflower Seeds (to taste) , Sesame Seeds (to taste) , Poppy Seeds (to taste) , and Chia Seeds (to taste) out on a rimmed vessel such as a small sheet pan.
Step 6
Set a bowl with water and a pastry brush nearby. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
Step 7
Use the forks to lift the dough onto the prepared surface—you may need to guide the dough out with your hands.
Step 8
Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball and flatten into a rectangle/oval—doesn't have to be perfect.
Step 9
Brush the surface of the dough with water - you can do this on all sides or just the top —whatever you wish. Roll in the seeds. Transfer to prepared pan. Let rise until the dough crowns the rim of the pan—be patient.
Step 10
Transfer the pan to the oven and bake 40 minutes, or until golden. Remove the pan from the oven and turn the loaf out onto a cooling rack.
Step 11
Let cool for at least 20 minutes, longer is best, before slicing. Serve and enjoy!

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Nutrition Per Serving
Calories
447
% Daily Value*
Fat
12.6 g
16%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
75.5 g
27%
Fiber
7.6 g
27%
Sugars
1.6 g
--
Protein
12.7 g
25%
Sodium
939.9 mg
41%
Vitamin D
--
--
Calcium
17.0 mg
1%
Iron
4.4 mg
24%
Potassium
55.2 mg
1%
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