Question 1

What seeds work best in sourdough sandwich bread?

Accepted Answer

Sunflower seeds and poppy seeds are the most reliable starting point for a seeded sourdough sandwich bread. Sunflower seeds add a mild nutty crunch that holds up through the bake and poppy seeds distribute evenly through the crumb without affecting the rise. Sesame seeds, pumpkin seeds, flax seeds, and hemp hearts all work well as additions or substitutions using the same total seed amount. Best Whole Grains to Mill at Home covers the grain side of building a hearty loaf if you want to go deeper on the flour as well.

Question 2

Do I need to soak seeds before adding them to sourdough bread?

Accepted Answer

For a sandwich loaf with this hydration level, soaking is not required. The enriched dough has enough moisture from the honey, egg, and water that the seeds do not pull significant hydration from the crumb. If you are using a higher proportion of seeds or adding flax seeds specifically, a 30-minute soak in warm water before folding them in prevents them from drawing moisture from the dough during the bulk ferment.

Question 3

Can I make this recipe with all-purpose flour instead of fresh milled flour?

Accepted Answer

Yes, replace the freshly milled hard white wheat flour with 4 cups of all-purpose flour and reduce the water slightly by 2 to 3 tablespoons since store-bought flour absorbs less moisture than fresh milled. The crumb will be lighter and the flavor will be milder but the seed distribution and enriched texture will remain the same.

Question 4

How do I get seeds to stick to the outside of the loaf?

Accepted Answer

Before placing the shaped loaf in the pan, spray or brush the outside lightly with water and roll it in a shallow dish of seeds. The moisture helps the seeds adhere during the second rise and they toast directly onto the crust during baking. This works for both the sandwich loaf and the boule version.

Question 5

What is the difference between this seeded loaf and the plain fresh milled sandwich bread?

Accepted Answer

The base dough is similar, but this version uses olive oil instead of sunflower oil, honey instead of maple syrup, and folds in sunflower and poppy seeds after the final stretch and fold. The seeded version has a more complex flavor from the seeds and a slightly different texture in every slice. For the plain enriched version made with a hard white wheat, Fresh Milled Sourdough Sandwich Bread is the companion recipe.

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