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Sprouted Wheat Sandwich Bread with Seeds


Adapted from the soft sandwich bread recipe in Bread Toast Crumbs.


  • 3 cups (384 g) All-Purpose Flour
  • 3 cups (384 g) Sprouted Wheat Flour or other whole wheat flour
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon instant yeast
  • 3 cups lukewarm water
  • 1/3 cup neutral oil or olive oil
  • softened butter for greasing
  • mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional


  1. In a large bowl, whisk together the flours, salt, sugar, and instant yeast. Add the water and oil. 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 1½ hours, until the dough has doubled in bulk.
  2. Place a rack in the center of the oven and preheat it to 375ºF. Grease two standard loaf pans (8.5×4.5-inches) with the softened butter. Spread a generous handful of flour—about 1/4 cup—over a clean surface. If you are coating the loaves in seeds, spread the seeds out on a rimmed vessel such as a small sheet pan. 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.
  3. Use the forks to lift the dough onto the prepared surface. 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. Use a bench scraper to cut the dough in half. Shape each portion into a ball, then flatten into a rectangle/oval—doesn’t have to be perfect.
  4. Brush each portion of dough with water (you can do this on all sides or just the top —whatever you wish). Roll each in the seeds, then transfer to the prepared pans. Let rise until the dough crowns the rims of the pans—be patient. In the winter, I find this takes longer, 30 minutes or more.
  5. Transfer the pans to the oven and bake 40 minutes, or until golden. Remove the pans from the oven and turn the loaves out onto a cooling rack. Let cool for at least 20 minutes (longer is best) before slicing.
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: No-Knead
  • Cuisine: American

Keywords: no-knead, bread, seedy, sandwich