Seeded wheat sandwich bread

For when you want a soft and seedy bread, perfect for tuna sandwiches or a PB&J.

Adapted from: King Arthur Baking
photo of completed recipe: For when you want a soft and seedy bread, perfect for tuna sandwiches or a PB&J.
  • You'll be eating in: About 3.5 hours, including rising

  • Active time: 25 minutes

  • Yield: 1 loaf


For the bread:

  • 260

    grams bread flour

  • 100

    grams whole wheat flour

  • 9

    grams salt

  • 28

    grams melted butter

  • 89

    grams rolled oats

  • 20

    grams brown sugar or honey

  • 2

    teaspoons instant yeast

  • 2

    tablespoons flax meal

  • 2

    tablespoons sunflower seeds

  • 1

    tablespoon poppy seeds

  • 1

    tablespoon sesame seeds

  • 290

    grams whole milk

For the topping:

  • 1

    egg white

  • 2

    tablespoons rolled oats


  1. Mix the dough

    Combine all of the ingredients (except the topping) in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until combined. Increase speed to medium (6) and knead for 5 minutes.

  2. Bulk ferment

    Cover bowl with plastic wrap and let ferment for about 1 hour at room temperature until the dough doubles in size.

  3. Shape

    Flatten the dough into a rough rectangle the same width as your loaf pan (I used this one). Roll to create a log. Grease your loaf pan and place the rolled dough inside, seam side down.

  4. Rise

    Let the bread rise again until it reaches the rim of the loaf pan, about 90 minutes but maybe shorter or longer depending on the temperature of your room (bread will rise faster in hot rooms and slower in cold rooms). Test it by poking your bread - if the indent doesn't immediately spring back the bread is prooved enough. Brush with beaten egg white and sprinkle on the rolled oat topping. Preheat the oven to 350° F.

  5. Bake

    Bake at 350° for 40 minutes.

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