Seeded Sandwich Bread Recipe
Soft Seeded Sandwich Bread is a tender, hearty loaf speckled with wholesome seeds and grains. It’s the perfect everyday bread for sandwiches, toast, or simply warm with butter.
This Soft Seeded Sandwich Bread stays moist for days and slices beautifully, offering a soft, pillowy texture balanced with a gentle nutty bite in every slice.
Essential Ingredients for Soft Seeded Sandwich Bread
- Bread flour – The foundation that gives this bread its soft, airy crumb.
- Whole wheat flour – Adds a mild earthy flavor and boosts fiber without making the loaf dense.
- Active dry yeast – Ensures a reliable rise, producing a fluffy sandwich loaf.
- Rolled oats – Bring a rustic touch and extra softness inside and out.
- Sesame, sunflower & flax seeds – Provide gentle crunch, nutty notes, and extra nutrients.
- Honey or agave syrup – Lends subtle sweetness that complements the grains.
- Neutral oil – Keeps the crumb tender and fresh for days.
Easy Steps to Bake Soft Seeded Sandwich Bread
Begin by dissolving the yeast in warm water with a bit of sugar until frothy and active. Mix together the flours, salt, oats, and seeds in a large bowl, then stir in the oil, honey, and bubbly yeast mixture.
Bring the dough together gently by hand, then develop its strength with four sets of stretch-and-folds. This technique keeps the bread soft and open without tough kneading.
Allow the dough to rise until doubled, then shape it into smooth, tight loaves. Place them into greased loaf pans, let them proof again until crowned and ready for the oven.
Brush the tops with egg wash or oil and scatter on a few extra oats for a pretty finish. Bake until golden and cooked through, then let the bread cool completely for perfect slices.
Secrets to Softer Loaves & Tasty Twists
Patience is key for Soft Seeded Sandwich Bread. Allowing enough time for the yeast to do its job guarantees that signature fluffy, tender crumb.
For extra flavor, experiment with a mix of seeds — poppy, pumpkin, or chia are great swaps or additions. If you prefer a touch more sweetness, swap honey for maple syrup.
Brush with an egg wash for a shiny crust or just oil for a softer finish. Always cool your bread fully before slicing to lock in moisture and prevent gummy slices.
Storing Your Soft Seeded Sandwich Bread
Keep Soft Seeded Sandwich Bread at its best by storing it in a plastic bag or airtight container at room temperature for up to four days. To enjoy it longer, slice the bread and freeze it — each slice toasts up beautifully straight from the freezer.
Avoid refrigerating this loaf as it dries the bread faster and dulls its soft, tender texture. A quick toast will revive that fresh-baked softness whenever you crave a hearty, homemade bite.
Seeded Sandwich Bread Recipe
Ingredients
For a Full Batch (yields 2 loaves)
- 2 tsp fine sea salt or kosher salt
- 20 gr 2 tbsp flax seeds or flax meal
- 56 gr 1/4 cup, 60 ml neutral flavored oil
- 600 gr 2 1/2 cups, 600 ml slightly warm water (110–125°F / 43–51°C)
- 7 gr 1 package, 2 1/4 tsp active dry or rapid rise yeast
- 50 gr 1/2 cup rolled oats
- 60 gr 3 tbsp honey or agave syrup
- 210 gr 1 3/4 cup whole wheat flour
- about 1 tsp sugar to proof yeast
- 30 gr 1/4 cup sesame seeds (white or black)
- 540 gr 4 1/2 cups bread flour or unbleached all purpose flour
- 60 gr 1/2 cup sunflower seeds
For a Half Batch (yields 1 loaf)
- 10 gr 1 tbsp flax seeds or flax meal
- 300 gr 1 1/2 cup, 300 ml slightly warm water (110–125°F / 43–51°C)
- 1 tsp fine sea salt or kosher salt
- 30 gr 1 1/2 tbsp honey or agave syrup
- about 1/2 tsp sugar to proof yeast
- 4 gr 1/2 package, 1 1/8 tsp active dry or rapid rise yeast
- 270 gr 2 1/4 cups bread flour or unbleached all purpose flour
- 15 gr 2 tbsp sesame seeds (white or black)
- 30 gr 1/4 cup sunflower seeds
- 28 gr 2 tbsp, 30 ml neutral flavored oil
- 105 gr 3/4 cup + 2 tbsp whole wheat flour
- 25 gr 1/4 cup rolled oats
Instructions
- In a medium bowl, combine warm water, yeast, and sugar; whisk to dissolve completely and leave for 10 minutes until bubbles form and the surface appears foamy. In a separate large bowl, stir together bread flour, whole wheat flour, salt, rolled oats, sesame seeds, sunflower seeds, and flax seeds until evenly distributed. Add the oil, honey or agave, and the activated yeast mixture to the dry ingredients. Stir with a spatula until the dough begins to come together—it will be very moist—then work it by hand, squeezing and folding until no pockets of dry flour remain. Cover with plastic wrap, a damp towel, or a shower cap and let rest for 15 minutes. Perform four rounds of stretch and folds over the next hour at 15-minute intervals by wetting one hand, lifting a section of dough upward until it resists, and folding it over itself. Rotate the bowl 90 degrees and repeat until a full rotation is complete, then cover and let rest until the next round. After the final fold, cover the dough and allow it to rise until doubled in size—roughly 30 minutes if using rapid rise yeast or about 1 hour with active dry yeast. Grease one or two standard loaf pans (8.5 x 4.5 x 2.5 inches). Turn the dough out onto a lightly floured surface, gently press out excess air with your palm, divide if making two loaves, and shape each piece into a tight rectangle matching the loaf pan’s shape. Roll each portion into a firm loaf and place in the prepared pans, pressing gently to settle the dough evenly. Cover and let proof at room temperature until the tops dome just above the pan edges—this takes about 1 hour for rapid yeast or up to 2 hours for active dry yeast. Preheat the oven to 350°F (180°C). For a glossy finish, whisk an egg with 1 tablespoon of water and brush over the loaf tops, or lightly coat with oil and sprinkle extra oats if desired. Bake on the center rack for 35–45 minutes until the crust turns golden and the internal temperature reads 190–200°F (87–93°C). Transfer to wire racks to cool completely for at least 2 hours before slicing with a serrated knife to maintain a soft crumb. Store fully cooled bread in a plastic bag at room temperature for up to 4 days, or slice and freeze in a freezer bag for longer storage. Toast slices straight from the freezer to refresh. Avoid refrigeration to preserve optimal freshness.
