Honey wheat seeded sandwich loaf (large Pullman pan)
Ingredients:
Seed mixture- 1⁄4 cup rolled oats
- 1⁄4 cup flax seeds
- 1⁄4 cup poppy seeds
- 1⁄4 cup pepita seeds (pumpkin seeds)
- 1⁄4 cup sunflower seeds
Bread dough
- 270 grams all-purpose flour
- 270 grams whole wheat flour
- 42 grams special dry milk or non-fat dry milk (4 tablespoons + 1 teaspoon)
- 12 grams salt (2 teaspoons)
- 9 grams instant yeast (2 teaspoons)
- 85 grams melted butter (6 tablespoons)
- 84 grams honey (1/4 cup)
- 340 grams warm water (1.5 cups)
- 1⁄2 cup seed mixture (from above)
Directions:
Seed mixture: make seed mixture by combining all the seeds in a small bowl and stirring. If you can't find each variety of seeds, it's ok. I think the two most important texturally are the sunflower seeds and the rolled oats. The poppy seeds come into play in the appearance department, but if you just have those three seeds/oats, you will be ok.
Once they are all combined, place them in a sealed container in a cool spot in your kitchen, and they will last for a few months at least (probably a lot more).
Dough: Weigh and add all of your ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will need to knead it for around 15 minutes to get a smooth dough.
Add the dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow dough to rise for 1 to 1.5 hours.
After an hour or an hour and a half, place your dough on a lightly floured surface and deflate all the bubbles/gas. Shape the dough into a rough rectangle about the length of your Pullman pan.
Lightly grease your pan with olive oil or non-stick cooking spray.
Roll the dough rectangle up fairly tightly into a rough cylinder about 12 to 14 inches long (the length of your Pullman pan). Pinch the seam tight and roll the cylinder a couple of times to smooth it out a little. Place the cylinder seam side down in the pan. Press it around with your fingers a little to make sure it fits properly into the corners.
Cover the pan/dough with a lightly greased piece of plastic wrap.
Allow the dough to rise in a warm spot for 45 to 60 minutes until the dough has risen about an inch BELOW the top of the pan.
Near the end of the final rise time, preheat the oven to 350 degrees F (190 C).
Add the cover to the pan and bake for 25 minutes, and then remove the lid from the pan. Bake for an additional 10 to 20 minutes uncovered. The bread should be at an internal temperature of 190 degrees F.
Remove bread from the Pullman loaf pan onto a cooling rack to cool fully.
Do not slice for at least an hour because the bread is technically still cooking.
Slice and sandwich.