Healthy Wholemeal and Seed Sandwich Bread

This healthy soft sandwich loaf is brilliant for everyday use and superb for Danish open sandwiches or toast.

Ingredients make 1 loaf

260 g wholemeal flour

260 g white bread flour

1 packet instant dried yeast (7g)

15 g sea salt

350 g lukewarm water

60 g olive oil

40 g honey

2 tbls poppy seeds

2 tbls sesame seeds

2 tbls flax seeds

2 tbls chia seeds

2 tbls polenta

50 g pepita kernels

50 g sunflower seeds

Method

Place flour, yeast and salt into a large bowl and blend evenly. Add water, oil and honey to the flour mixture and combine. Knead the dough by hand or machine until smooth. Add the seeds and mix evenly. Place the dough in the bowl and rest covered for approx. 80 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and shape into a log form. Roll the bread in sesame seeds and place the dough in a greased 10 x 10 x 28 cm Pullman tin. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in other seeds or grain such as poppy seeds or oats.