Seeded Honey Wheat Sourdough Sandwich Bread

Seeded Honey Wheat Sourdough Sandwich Bread will take your weekly Sourdough loaves to new heights. Packed with protein, flavor, and texture, this bread combines the sweetness of honey with the nuttiness of whole wheat flour and organic seeds.

Finally, if you’re looking for a recipe to motivate your family to eat healthier, this Seeded Honey Wheat Sourdough Sandwich Bread is it!

The Inspiration

Little Spoon Farm has my favorite Honey Wheat Sourdough Sandwich Bread recipe. For a food blogger and recipe creator like me, I come back to her recipe time and time again. However, one thing that was missing for me was some texture. So, I took Dave’s Seeded Bread and Little Spoon Farm‘s Honey Wheat Sourdough Bread recipe, combined them into one, and ta-da, this recipe came to be.

Seeded Honey Wheat Sourdough Sandwich Bread Ingredients

• Active Sourdough Starter
• King Arthur’s Bread Flour
• King Arthur’s Whole Wheat Flour
• Raw Honey
• Warm Water
• Pink Salt
• Chia Seeds
• Hemp Seeds
• Flaxseeds
• Pumpkin Seeds (or Pepitas)

Creating the Seeded Honey Wheat Sourdough Sandwich Bread Dough

1. First, using a Bosch Universal Mixer, combine the Sourdough Starter, flour, honey, salt, and warm water.
2. Next, turn the mixer to speed 2, and then once the dough comes together, increase the speed to speed 4.
3. Then, once the dough pulls away from the sides of the mixing bowl, turn the mixer off.
4. Finally, the Seeded Honey Wheat Sourdough Sandwich Bread dough is ready to rise!

Combine All of the Ingredients

Mix Until the Dough Comes Together

The Seeded Honey Wheat Sourdough Sandwich Bread is Ready to Rise

The First Rise + Stretching and Folding

1. First, lightly oil a glass or ceramic bowl or take out a Banneton Bowl.
2. Next, carefully remove the dough from the Bosch Universal Mixer and form it into a ball.
3. Then, place it into the bowl and cover it with a kitchen towel.
4. Next, let the dough rise for 1 hour.
5. Then, remove the dough from the bowl. Place it onto the kitchen counter and flatten it. Then pull the sides of the dough into the center to laminate it. Roll the dough into a ball, place it back into the bowl, and cover the bowl with a kitchen towel to rise for another hour.
6. Finally, repeat the stretching and folding two more times (you should aim to do this on hours 1, 2, and 3).

Form the Dough Into a Ball; Place It Into a Lightly-Oiled Bowl

Cover the Dough with a Tea Towel; Let It Rise for 1 Hour

Stretch, Laminate, and Fold the Dough; Re-Ball It

The Bulk Rise

1. First, once you’ve stretched and folded the dough three times, place the ball of dough back into the ceramic, glass, or Banneton Bowl. Cover it with a kitchen towel.
2. Next, let the dough bulk rise.
   • Note: This loaf typically takes 4-6 hours to bulk rise.
3. Finally, once the dough has doubled in size, it’s ready to be laminated with the seeds!

Laminating and Seeding the Dough + The Third Rise

1. First, lightly dust the kitchen counter with flour.
2. Next, place the risen bread dough onto the lightly floured surface and press it into a rectangular shape.
3. Then, sprinkle the seeds on top of the dough and gently press it in.
4. Next, pull the edges into the center of the dough to laminate it.
5. Then, sprinkle more of the seeds on top of the dough and gently press them in.
6. Next, form the dough into a ball or a bread pan shape, and place it back into the bowl. Cover the bowl with a kitchen towel.
   • Note: If you are planning to bake this in a loaf pan, you should let it do its final rise in the bread pan. This will help create the shape of a sandwich loaf. You will also need to let it rise for 1-2 hours in the bread pan.
7. Finally, let the dough rise for 30-45 minutes (if you are planning to bake it as a round, Dutch Oven Loaf).

Place the Bulked Dough Onto a Lightly-Floured Surface

Sprinkle the Seeds On Top of the Dough; Gently Press It In

Laminate the Dough; Sprinkle More Seeds on the Fold

Roll the Dough Into a Ball or Bread Pan Shape

Let It Rise for 30-45 Minutes or 1-2 Hours

Baking and Serving the Bread

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, using a bread lame, slice a long cut into the top of the bread or round loaf. Sprinkle the top of the bread with extra seeds.
3. Then, place the Seeded Honey Wheat Sourdough Sandwich Bread into a preheated oven.
4. Next, bake the bread for 30-35 minutes or until golden brown.
5. Then, remove the baked bread from the oven.
6. Next, lift the loaf out of the bread pan (using the parchment paper) and place it onto a wire cooling rack.
7. Then, allow the bread to cool to room temperature (about 30-45 minutes).
8. Finally, slice the Seeded Honey Wheat Sourdough Sandwich Bread using a Serrated knife and enjoy! Serve with local honey, as a vehicle for Avocado Toast, with nut butter, Sunbutter, or jam.

Slice the Top of the Bread with a Bread Lame; Sprinkle with Seeds

Bake the Seeded Honey Wheat Sourdough Sandwich Bread

Remove the Baked Bread from the Oven

Let the Baked Bread Cool to Room Temperature on a Wire Rack

Slice the Seeded Honey Wheat Sourdough Sandwich Bread; Enjoy

Storing the Seeded Honey Wheat Sourdough Sandwich Bread

To store the Seeded Honey Wheat Sourdough Sandwich Bread, slice the entire loaf and place it in a loaf or large Ziploc bag. The bread will keep fresh for 3-4 days on the counter or up to 3 months in the freezer. To reheat the bread, simply place it in a toaster and toast to your desired temperature.

Recommended Products

Seeded Honey Wheat Sourdough Sandwich Bread

Yield: 1 Large Loaf or 2 Medium Size Loaves

Prep Time: 5 minutes

Cook Time: 35 minutes

Additional Time: 12 hours

Total Time: 12 hours 40 minutes

Seeded Honey Wheat Sourdough Sandwich Bread will take your weekly Sourdough loaves to new heights. Packed with protein, flavor, and texture, this bread combines the sweetness of honey with the nuttiness of whole wheat flour and organic seeds.

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Ingredients

• 1 c. Active Sourdough Starter
• 2 1/2 c. King Arthur's Bread Flour
• 1 c. King Arthur's Whole Wheat Flour
• 1 tbsp. Raw Honey
• 1 3/4 c. Warm Water
• 1 1/2 tsp. Pink Salt
• 4 tbsp. Chia Seeds
• 4 tbsp. Hemp Seeds
• 4 tbsp. Flaxseeds
• 4 tbsp. Pumpkin Seeds (or Pepitas)

Instructions

Creating the Seeded Honey Wheat Sourdough Sandwich Bread Dough

1. First, using a Bosch Universal Mixer, combine the Sourdough Starter, flour, honey, salt, warm water, and half of the seeds.
2. Next, turn the mixer to speed 2, and then once the dough comes together, increase the speed to speed 4.
3. Then, turn the mixer off once the dough pulls away from the sides of the mixing bowlmixer off.
4. Finally, the Seeded Honey Wheat Sourdough Sandwich Bread dough is ready to rise!

The First Rise + Stretching and Folding

1. First, lightly oil a glass or ceramic bowl or remove a Banneton Bowl.
2. Next, carefully remove the dough from the Bosch Universal Mixer and form it into a ball.
3. Then, place it into the bowl and cover it with a kitchen towel.
4. Next, let the dough rise for 1 hour.
5. Then, remove the dough from the bowl. Place it onto the kitchen counter and flatten it. Then pull the sides of the dough into the center to laminate it. Roll the dough into a ball, place it back into the bowl, and cover itbowl with a kitchen towel to rise for another hour.
6. Finally, repeat the stretching and folding two more times (you should aim to do this on hours 1, 2, and 3).

The Bulk Rise

1. First, once you've stretched and folded the dough three times, place the ball of dough back into the ceramic, glass, or Banneton Bowl. Cover it with a kitchen towel.
2. Next, let the dough bulk rise. (Note: This loaf typically takes 4-6 hours to bulk rise).
3. Finally, once the dough has doubled in size, it's ready to be laminated with the seeds!

Laminating and Seeding the Dough + The Third Rise

1. First, lightly dust the kitchen counter with flour.
2. Next, place the risen bread dough onto the lightly floured surface and press it into a rectangular shape.
3. Then, sprinkle the other half of the seeds on top of the dough and gently press it in.
4. Next, pull the edges into the center of the dough to laminate it.
5. Then, sprinkle more of the seeds on top of the dough and gently press them in.
6. Next, form the dough into a ball or a bread pan shape, and place it back into the bowl. Cover the bowl with a kitchen towel. (Note: If you are planning to bake this in a loaf pan, you should let it do its final rise in the bread pan. This will help create the shape of a sandwich loaf. You will also need to let it rise for 1-2 hours in the bread pan).
7. Finally, let the dough rise for 30-45 minutes (if you are planning to bake it as a round, Dutch Oven Loaf).

Baking and Serving the Bread

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, using a bread lame, slice a long cut into the top of the bread or round loaf. Sprinkle the top of the bread with extra seeds.
3. Then, place the Seeded Honey Wheat Sourdough Sandwich Bread into a preheated oven.
4. Next, bake the bread for 30-35 minutes or until golden brown.
5. Then, remove the baked bread from the oven.
6. Next, lift the loaf out of the bread pan (using the parchment paper) and place it onto a wire cooling rack.
7. Then, allow the bread to cool to room temperature (about 30-45 minutes).
8. Finally, slice the Seeded Honey Wheat Sourdough Sandwich Bread using a Serrated knife and enjoy! Serve with local honey, as a vehicle for Avocado Toast, with nut butter, Sunbutter, or jam.

Storing the Seeded Honey Wheat Sourdough Sandwich Bread

To store the Seeded Honey Wheat Sourdough Sandwich Bread, slice the entire loaf and place it in a loaf or large Ziploc bag. The bread will keep fresh for 3-4 days on the counter or up to 3 months in the freezer. To reheat the bread, simply place it in a toaster and toast to your desired temperature.

Nutrition Information:

Yield: 26 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 136mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 4g