Whole-Grain Sandwich Bread

• servings: Makes t loaf

Ingredients

DOUGH

¼ cup (25g) plus

I tablespoon quick oats

2¼ teaspoons (7g) instant (quick-rise) yeast

½ cup (110g) warm water (IIO°F)

I teaspoon (4g) granulated sugar

2¼ cups (293g) bread flour

2 tablespoons (14g) flaxseed meal

¼ cup (32g) whole wheat bread flour

I tablespoon (12g) light brown sugar

I teaspoon (6g) kosher salt

½ cup (110g) whole milk

4 tablespoons (2 oz/56g) unsalted butter, melted

2 tablespoons (18g) sunflower seeds

1½ teaspoons (5g) whole flaxseeds

TOPPINGS

I tablespoon sunflower seeds

½ tablespoon quick oats

½ teaspoon poppyseeds

Egg wash: 1 egg, beaten

Directions

Make the dough: In a blender, grind ¼ cup of the oats into a fine powder and set aside. In a small bowl, whisk together the yeast, warm water, and sugar. Let rest 5 to 7 minutes, until foamy.

In the bowl of a stand mixer, whisk together the flour, ground oats, flaxseed meal, whole wheat bread flour, brown sugar, and salt. Using your hands, make a well in the center of the flour mixture. Add the yeast mixture, milk, and melted butter to the well. Snap on the dough hook and beat on low speed for I to 2 minutes to bring everything together. Increase the speed to medium and knead for 3 to 4 minutes. Cover the bowl with a kitchen towel and let rest for 5 to 10 minutes.

In a small bowl, mix together the sunflower seeds, I tablespoon of the oats, and the flaxseeds. Add the seed mixture to the dough and continue to knead the dough on medium speed for 4 to 5 minutes, until smooth and no longer sticking to the sides of the bowl. Lightly grease a large bowl and transfer the dough into it. Cover with plastic wrap or a kitchen towel. Let rest at room temperature until almost doubled in size, 45 minutes to 1 hour.

Place the dough on a lightly floured work surface. Using a rolling pin, roll into a 7½ x 14-inch rectangle. Starting with a short side, roll the dough into a log. Line an 8½ × 4½ × 2½-inch nonstick loaf pan with parchment paper and place the dough log in it seam-side down. Cover loosely with plastic wrap or a kitchen towel and let rest at room temperature until the dough rises ½ to r inch above the loaf pan, 45 minutes to 1 hour.

Preheat the oven to 350°F.

Top the loaf: In a small bowl, mix the sunflower seeds, oats, and poppyseeds. Brush the top of the loaf with the egg wash. Sprinkle the seed mixture over the top of the bread.

Bake until golden brown and the internal temperature reaches 195°F, 45 to 50 minutes. If the top is browning too quickly, tent a piece of aluminum foil over the top while baking.

Using a kitchen towel, carefully remove the bread from the pan and transfer to a cooling rack. Let cool to room temperature before slicing. Use for any of your sandwich bread needs.

Notes

Note * Store in an airtight storage bag at room temperature for 3 to 4 days or (with parchment paper between the slices) in the freezer for 3 months. Toast the bread before serving.