Seeded Sandwich Bread

This seeded bread is perfect for toast, garlic bread, and your favorite sandwich.

This seeded sandwich bread has a delicious crunchy crust, and the flour is a mixture of both bread flour and semolina flour. The semolina flour gives the slices a gorgeous yellow color and a nice nutty flavor.

I love baking with semolina. Some of my favorite breads with semolina include this Pane de Altamura, Sesame Seeded Semolina Bread, these Potato Semolina Rolls, and this Semolina Sourdough Bread.

What is semolina flour?

Semolina flour is a high protein high gluten flour made from durum wheat. It's commonly used for making pasta and couscous.

You can find it in coarse, medium, and fine grinds. In the U.S., what is labeled as semolina flour is typically medium grind, about the texture of medium grind corn meal. The fine grind version is typically referred to as durum flour, and resembles the texture of all purpose flour.

You can usually find semolina in the grocery store, especially if they have a Bob's Red Mill section. It's a great substitute for corn meal for dusting a pizza peel to act as little "wheels" for transferring the pizza to the baking stone. This is the kind of semolina you will use in this recipe.

I've only been able to find durum flour online. I always have a few bags in my freezer, especially to make these no-knead durum stirato baguettes.

How to make this seeded sandwich bread:

First, you mix all of the dough ingredients with a stand mixer or by hand. The dough should be smooth and slightly tacky.

Next, let the dough rise in a bowl or dough rising bucket until it has doubled. I like to use a bucket that has markings so that I will know exactly when the dough has doubled.

As you can see, I've used a larger lid on top of the bucket. The goal is to make sure the environment is not entirely airtight. You can also use a damp towel or plastic wrap.

Once the dough has doubled, you will want to shape the dough.

This recipe makes enough dough to fill an Emile Henry Long Baker. (affiliate link). If you don't have the long baker, you can divide the dough in half and bake it in two one pound loaf pans. Bake the loaves at 375 degrees F for 30 to 35 minutes, until the dough reaches an internal temperature of 190 degrees F.

If you make the bread in the long baker, line it with some parchment paper. Shape the dough into a 13 inch log and place it in the baker. Top it with the lid and watch closely until the dough has doubled.

You can start with plastic wrap so that you can monitor the dough as it rises.

Once the dough has risen, top it with the seed mixture of your choice and then slash the loaf with several diagonal slashes.

Finally, bake the loaf for 35 minutes with the lid on, and about 5 to 15 minutes with the lid off.

The parchment paper will help you lift the bread out of the pan to cool.

This is a fabulous bread for sandwiches. I highly recommend using a kitchen scale when measuring the flour to get the right texture.

Welcome to Bread Bakers! This month, our them is Sandwich Bread and our host is me, or if I'm grammatically correct, it is I!

• Eggless White Sandwich Bread by Sneha's Recipe
• Farmhouse White Sandwich Bread by Making Miracles
• Just Bread Sandwich Loaf by A Messy Kitchen
• Pain de Mie aka Pullman Loaf by Food Lust People Love
• Seeded Sandwich Bread by Karen's Kitchen Stories
• Sourdough Burger Buns by Cook with Renu
• Sourdough Discard Sandwich Bread by Ambrosia
• Sourdough Whole Wheat Sandwich Bread by Zesty South Indian Kitchen
• Struan Bread by Passion Kneaded
• Subway Sandwich Bread by Anybody Can Bake

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Seeded Sandwich Bread

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Yield: 32 servings

Author: Karen Kerr

This seeded sandwich bread has a delicious crunchy crust, and the flour is a mixture of both bread flour and semolina flour. The semolina flour gives the slices a gorgeous yellow color and a nice nutty flavor.

Ingredients:

• 482 grams (4 cups) bread flour
• 326 grams (2 cups) semolina flour
• 510 grams (2 1/4 cups) lukewarm water
• 2 tablespoons olive oil
• 2 1/2 teaspoons salt
• 28 grams (1/4 cup) powdered milk
• 1 tablespoon instant yeast
• 2 tablespoons mixed seeds of your choice, such as Everything Bagel, poppy seeds, sesame seeds, and flax seeds. 

Instructions:

1. Mix all of the ingredients, except the seeds, and knead by hand or machine until smooth and slightly sticky. 
2. Place the dough into an oiled bowl or dough rising bucket and let rise until doubled, about an hour.
3. Line a long baker with parchment paper. 
4. Flatten the risen dough into a 13 inch rectangle and roll it into a log. Place the log on top of the parchment paper and cover with the lid. Let rise until doubled. 
5. Spray the top of the loaf with water and sprinkle with your favorite seed mixture. Slash the top of the loaf on the diagonal several times, about four inches apart. 
6. Place the pan, with the lid on, into a cold oven and set the heat to 425 degrees F. 
7. Bake the loaf for 35 minutes with the lid on, and 5 to 15 minutes with the lid off, until the loaf comes to an internal temperature of 190 degrees F. 

Calories
111.21

Fat (grams)
1.84

Sat. Fat (grams)
0.25

Carbs (grams)
19.53

Fiber (grams)
1.10

Net carbs
18.44

Sugar (grams)
0.55

Protein (grams)
3.83

Sodium (milligrams)
173.36

Cholesterol (grams)
0.16

https://www.karenskitchenstories.com/2020/08/seeded-sandwich-bread.html

Karen's Kitchen Stories

bread, semolina

bread

Italian, american

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This recipe was adapted from King Arthur Flour, a great place to find semolina and durum flour.

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