Public Recipe
Multigrain Sandwich Loaf
Shared on 7/10/2025
Soak seeds overnight for easier digestion. For softer crust, brush with butter after baking. Makes excellent toast.
Prep Time
30 minutes
Bake Time
40 minutes
Difficulty
intermediate
Yield
1 loaf
whole grain
yeast bread
Ingredients
- Bread Flour: 300g (2 1/2 cups)
- Whole Wheat Flour: 150g (1 1/4 cups)
- Rolled Oats: 50g (1/2 cup)
- Warm Water: 375ml (1 1/2 cups)
- Active Dry Yeast: 7g (2 1/4 tsp)
- Honey: 60g (3 tbsp)
- Salt: 10g (2 tsp)
- Butter: 30g (2 tbsp), softened
- Mixed Seeds: 50g (1/3 cup) - sunflower, flax, sesame, pumpkin
Instructions
1
Combine oats and 125ml (1/2 cup) water, simmer 5 minutes, cool.
2
Activate yeast in remaining warm water with honey.
3
Mix flours, salt, and seeds.
4
Add yeast mixture, oat mixture, and butter.
5
Knead 8-10 minutes until smooth.
6
Rise 1.5 hours until doubled.
7
Shape into loaf, place in 9x5-inch pan.
8
Proof 45-60 minutes until above rim.
9
Preheat oven to 375°F (190°C).
10
Brush with water, sprinkle additional seeds.
11
Bake 35-40 minutes until internal temperature 190°F.
12
Cool completely before slicing.
Equipment
- 9x5-inch loaf pan
Baker's Notes
Soak seeds overnight for easier digestion. For softer crust, brush with butter after baking. Makes excellent toast.
Like this recipe?
Create your own account to save and organize your favorite recipes.