Whole Wheat Sandwich Bread with Seeds

Ingredients

• 10 g Active dry yeast (One 7 g packet is enough, we use 10 g for optimal rise.)
• 300 ml Warm water (Temperature 32‑35 °C, do not exceed 50 °C.)
• 250 g T55 wheat flour (White flour for lightness.)
• 250 g Whole wheat flour T150 (Provides fiber and rustic flavor.)
• 30 g Sugar (Helps the rise and gives a slight golden color.)
• 10 g Salt (Fine salt preferred.)
• 200 ml Warm milk (Temperature 32‑35 °C, same as water.)
• 30 ml Neutral oil (sunflower or rapeseed) (Makes the crumb more tender.)
• 30 g Unsalted butter (Cut into small dice, at room temperature.)
• 60 g Seed mix (sunflower, sesame, flax) (Divided: 30 g in the dough, 30 g for the surface.)
• 15 ml Milk for brushing (Optional: adds shine.)

Instructions

1. Yeast activation

   Mix the active dry yeast with the warm water (32‑35 °C) in a small bowl until fully dissolved.

   Time: PT5M

   Temperature: 32-35°C

2. First yeast rest

   Let the mixture rest for 10 minutes so the yeast activates and forms a light foam.

   Time: PT10M

3. Preparing dry ingredients

   In the robot bowl, pour the T55 flour, whole wheat T150 flour, sugar and salt. Briefly mix with the spatula.

   Time: PT5M

4. Incorporating liquid and first kneading

   Make a well in the center of the dry ingredients, pour in the yeast‑water mixture and the warm milk. Knead on medium speed for 20 minutes until you obtain a homogeneous ball that detaches from the sides.

   Time: PT20M

5. Adding fat and second kneading

   Add the oil and the room‑temperature butter dice. Knead another 10 minutes until fully incorporated.

   Time: PT10M

6. Incorporating seeds

   Pour 30 g of seed mix into the dough and mix for 2 minutes for even distribution.

   Time: PT2M

7. First rise

   Shape a ball, place it in a bowl, cover with a clean kitchen towel and let rise for 1 h 45 min at room temperature (about 22‑24 °C) until the volume doubles.

   Time: PT1H45M

8. Degassing and shaping

   Degas the dough by gently pressing it, reshape into a ball, flatten into a rectangle, then roll it onto itself to form the final loaf.

   Time: PT5M

9. Placing in pan and second rise

   Generously butter a loaf pan, place the loaf inside, press lightly so it conforms to the pan shape, cover with a towel and let rise for 55 minutes until it reaches the pan edge.

   Time: PT55M

10. Brushing and finishing

    Gently brush the top of the bread with the milk and sprinkle the remaining 30 g of seeds.

    Time: PT3M

11. Preheating the oven

    Preheat the oven to 180 °C on convection mode.

    Time: PT5M

    Temperature: 180°C

12. Baking

    Place the pan in the oven and bake for 28 minutes until the bread is golden and a knife inserted comes out clean.

    Time: PT28M

    Temperature: 180°C

13. Cooling

    Remove the bread from the oven, let it warm for 5 minutes in the pan, then unmold and place on a rack to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Active dry yeast: Fresh yeast (20 g)
• Instead of T55 wheat flour: All‑purpose flour
• Instead of Whole wheat flour T150: Whole rye flour
• Instead of Sugar: Honey (20 g)
• Instead of Warm milk: Unsweetened almond milk
• Instead of Neutral oil (sunflower or rapeseed): Mild olive oil
• Instead of Unsalted butter: Vegetable margarine
• Instead of Seed mix (sunflower, sesame, flax): Poppy seeds, Chia seeds
• Instead of Milk for brushing: Beaten egg (5 ml)

Equipment Needed

• Stand mixer with dough hook
• Mixer bowl (or large mixing bowl)
• Kitchen scale
• Measuring spoons and cups
• Kitchen knife
• Cutting board
• Loaf pan (about 22 cm)
• Pastry brush (optional)
• Clean kitchen towel
• Convection oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Ensure the yeast water does not exceed 50 °C.
• The dough should detach from the bowl walls after the first kneading.
• Fully incorporate the butter and oil before adding the seeds.
• First rise: the dough must double in volume.
• Second rise: the loaf should almost touch the pan edge.
• Baking: the bread should be golden and the knife test should be successful.

Chef Tips from the Video

• Use bread flour (T65) instead of T55 for an even more airy crumb.
• Add a teaspoon of honey to the yeast mixture for a subtle flavor and better coloration.
• Let the dough rest in the refrigerator for 8‑12 h (delayed fermentation) to develop more flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days to keep it moist.

Freezer: Slice the bread, wrap the slices in plastic film then place in a freezer bag; up to 2 months.

Room temperature: At room temperature, the bread keeps for up to 1 day, after which it becomes dry.

Make-Ahead Tips

• Prepare the dough the day before, let it rise in the refrigerator overnight, then shape and bake the next day.
• The seeds can be lightly toasted before being incorporated for extra crunch.