Fresh Milled Multigrain Seeded Sourdough Sandwich Bread

ByEmily Rider Updated
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This fresh milled sourdough sandwich bread is a soft, enriched loaf made with a blend of hard red and hard white wheat berries, warm milk, egg, and optional seeds. No vital wheat gluten or additives needed.

The dough comes together through a simple stretch-and-fold process (or use a stand mixer), a long bulk ferment, and a second rise in the loaf pan, which gives the crumb its tender, open texture and seeds distributed evenly through every slice.

If you love baking with freshly milled flour, Baking Sourdough with Freshly Milled Flour is a great place to go deeper on technique, and for the plain enriched version of this same dough, Fresh Milled Sourdough Sandwich Bread is the companion recipe this one was built alongside.

Two slices of fresh milled multigrain seeded sourdough sandwich bread on a light gray plate, each topped with a pat of butter, with the sliced loaf on a wood cutting board blurred in the background and a wooden bowl on a pink linen surface with crochet lace.

Did you know you can convert your recipes to freshly milled flour? I share how to convert your recipes and more at The Cottage Mill.

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Step into The Cottage Mill: Freshly Milled Flour Guides, Recipes, and More Await!

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Why You’ll Love This Recipe

  • Fresh milled hard white wheat – Hard white wheat mills into a mild, slightly sweet flour that keeps the crumb soft and lets the seeds carry the flavor without the loaf tasting heavy or dense. It is the right grain for a seeded sandwich bread that still slices cleanly.
  • Seeds in every bite – Sunflower seeds and poppy seeds are folded into the dough after the final stretch and fold so they distribute evenly through the crumb rather than sinking to the bottom. Every slice has the same texture and crunch from crust to center. But you can omit them for a multigrain loaf.
  • Enriched for softness – Honey and egg give this loaf a tender crumb that holds up to sandwich fillings without crumbling. The enrichment is what separates this from a plain seeded boule and makes it genuinely sandwich-worthy right out of the oven.
  • No commercial yeast – An active sourdough starter provides all the leavening this loaf needs. The long ferment develops a mild tang that balances the honey and gives the bread a complexity you cannot get from commercial yeast.
  • Bakes as a sandwich loaf or a boule – The same dough shapes into a loaf pan for clean sandwich slices or into a boule for a more rustic, scored presentation. Both versions use the same technique and the same ingredients.


Labeled overhead ingredient flat lay for multigrain seeded sourdough sandwich bread showing freshly milled hard white and red wheat berries, active sourdough starter, sunflower oil, egg, poppy seeds and sunflower seeds, maple syrup, salt, warm milk, and warm water in bowls and measuring cups on a white striped linen with crochet lace and dried baby's breath.

Ingredients

  • Hard white wheat berries, freshly milled – Hard white wheat is the right grain for a seeded sandwich bread. It mills into a mild, slightly sweet flour with enough gluten strength to support the seeds through the bulk ferment and second rise without the crumb becoming dense. If you are not sure where to source wheat berries, Where to Buy Wheat Berries covers every option clearly.
  • Active sourdough starter – The starter provides all the leavening for this loaf and needs to be fully active and bubbly before it hits the dough. A sluggish starter will result in a dense loaf that does not rise properly around the seeds. If your starter needs rebuilding before your next bake, How To Make a Freshly Milled Flour Sourdough Starter walks through the full process.=
  • Sunflower seeds – Sunflower seeds add a mild, nutty crunch to every slice without overpowering the wheat flavor. They fold into the dough easily and distribute evenly through the crumb during the stretch and fold sets.
  • Poppy seeds – Poppy seeds add a subtle crunch and a slightly earthy flavor that pairs well with the honey and hard white wheat. They are small enough to distribute through the dough without affecting the crumb structure.
  • Olive oil – Adds moisture and a subtle richness to the dough that keeps the crumb tender through the bake. Olive oil works well with the seed flavors and gives the finished loaf a slightly more complex flavor than a neutral oil.
  • Honey or Maple Syrup –Lightly sweetens the dough and feeds the starter during the bulk ferment. The sweetness is subtle in the finished loaf and balances the mild tang from the sourdough and the earthiness of the seeds.
  • Egg, room temperature – Adds structure and richness to the crumb and gives the baked loaf a slight golden color. Bring it to room temperature before mixing so it incorporates evenly without cooling the dough.
  • Water, warm – Hydrates the flour and activates the starter. Warm water speeds fermentation while cold water slows it down, so adjust based on your kitchen temperature and timing needs.
  • Fine sea salt – Balances the sweetness of the honey and sharpens the overall flavor of the loaf. Add it after the wet ingredients are combined to avoid direct contact with the starter.
Fresh milled multigrain seeded sourdough sandwich bread loaf with a hearty textured crust resting on a peach linen, beside dried wheat stalks and scattered sesame seeds, with a soft-focus neutral background.

Variations & Add-Ins

  • Change the seed mix – Replace the sunflower and poppy seeds with sesame seeds, pumpkin seeds, flax seeds, or hemp hearts for a different flavor and texture profile. Use the same total seed amount and fold them in at the same stage. A mix of three or four seed types gives a more complex crunch in every slice.
  • Skip the seeds for a plain loaf – Remove the seeds entirely, and this dough becomes a straightforward enriched hard white wheat sourdough sandwich bread. For that version with a hard white wheat base , Fresh Milled Sourdough Sandwich Bread is the companion post.
  • Shape it as a boule – After bulk fermentation, shape the dough into a tight round instead of a loaf. Place the seam side up into a floured banneton or a cloth-lined bowl, refrigerate overnight, and bake in a covered Dutch oven at 450°F for 20 minutes covered and 15 to 20 minutes uncovered until deeply golden.
  • Overnight cold retard – After bulk fermentation, shape the loaf, place it in the pan, cover tightly, and refrigerate overnight. Bake straight from the refrigerator the next morning, adding 5 to 10 extra minutes to the bake time for a more complex, tangy flavor and a tighter crumb.

Recipe Tips

Fold seeds in after the final stretch and fold – Adding seeds too early tears the gluten network before it has time to build. Fold the seeds in gently after the last stretch and fold set when the dough is strong enough to hold them without breaking down. This keeps the crumb structure intact and distributes the seeds evenly.

Keep your hands damp throughout – Fresh milled dough is naturally stickier than commercial flour dough and seeds make it even more so. Damp hands during every stretch and fold set let you work the dough without adding extra flour that would tighten the crumb around the seeds.

Mill and use the flour immediately – Fresh milled hard white wheat is most active in the first few hours after milling. The live enzymes in fresh flour affect how the dough hydrates and ferments, so milling right before you mix gives the best result. For tips on storing any leftover flour, How to Store Freshly Milled Flour has everything you need.

Watch the bulk ferment, not the clock – Fresh milled flour ferments faster than commercial flour because the live enzymes are still active. The dough is ready to shape when it has grown visibly, shows bubbles on the surface, and holds a rough shape when you turn it out. Relying on time alone with fresh milled flour leads to overproofing.

Toast the seeds for deeper flavor – Spread the sunflower seeds on a dry skillet over medium heat and toast for 3 to 5 minutes until fragrant and lightly golden before folding them in. Toasted seeds add a deeper, nuttier flavor to the finished loaf that raw seeds do not have.

Lean the loaf on its side to cool – Fresh milled sandwich bread is prone to collapsing slightly as it cools if left upright. Transfer the baked loaf to a wire rack and lean it on its side for the first 15 minutes before standing it upright. This prevents the sides from caving as the crumb sets.

Check internal temperature before pulling – The crust of a fresh milled loaf can look golden before the interior is fully set. Pull the loaf when an instant-read thermometer reads 190°F to 195°F at the center for a fully baked crumb that slices cleanly without gumming.

Overhead view of fresh milled multigrain seeded sourdough bread dough being mixed in a cream ceramic bowl with a Danish dough whisk, with whole wheat berries spilling from a wooden scoop on a white striped linen with crochet lace.
Fresh milled multigrain seeded sourdough sandwich bread loaf with a rustic textured crust on a peach linen, beside dried wheat stalks and a wooden spoon with scattered wheat berries, with a bright cottage kitchen sink blurred in the background.

Instructions

  1. Mill your flour – Grind 270 grams of hard white wheat berries and 270 grams of hard red wheat berries on the finest setting of your grain mill. You will need 540 grams total, 1⅓ cups of each variety. Mill directly into your mixing bowl or a separate container and use immediately for the best fermentation and hydration results.
  2. Heat and cool your milk – Pour 300 grams of milk into a small saucepan and heat to 180°F, then set aside to cool to 110°F before using. Heating the milk deactivates proteins that can interfere with gluten development and gives the finished loaf a softer, more tender crumb.
  3. Mix the wet ingredients – Combine the active sourdough starter, cooled milk, olive oil, honey or maple syrup, and room temperature egg in a large mixing bowl. Stir until fully incorporated with no streaks of egg visible.
  4. Add the flour and salt – Add both freshly milled flours to the wet ingredients and mix with a Danish whisk or wooden spoon until a shaggy dough forms with no dry flour at the bottom of the bowl. Add the salt and mix again until evenly distributed. *Some people prefer to hold the salt and add after intial reasting period and that works, but I tend to forget and add it here in this step.
  5. Rest the dough – Cover the bowl and let the dough rest for 30 minutes to 1 hour. This rest period allows the fresh milled flour to fully hydrate and makes the dough significantly easier to work with during the stretch and fold sets. After the rest, check your dough before moving on. Depending on your wheat and the season, you may need a little extra water or none at all. If the dough feels stiff or is not coming together smoothly, add water 1 tablespoon at a time, working it in gently before adding more. Most bakes need anywhere from no extra water up to ½ cup additional, so let the dough tell you what it needs rather than adding water automatically.
  6. Perform stretch and folds – With damp hands, perform 4 sets of stretch and folds 45 minutes apart. For each set, grab one side of the dough, stretch it upward as far as it will go without tearing, and fold it over the center. Rotate the bowl a quarter turn and repeat all four sides. Cover the bowl between each set.
  7. Fold in the seeds – After the final stretch and fold, scatter the sunflower seeds and poppy seeds over the surface of the dough. Use your hands to gently fold and press the seeds into the dough until evenly distributed. Cover and proceed to bulk fermentation.
  8. Bulk ferment – Cover the bowl and let the dough bulk ferment at room temperature for 4 to 6 hours until it has grown visibly and shows bubbles on the surface. For a tangier loaf, refrigerate after 4 hours and continue overnight for 8 to 12 hours.
  9. Shape the loaf – Turn the dough out onto a lightly oiled surface. For a sandwich loaf, flatten it into a rough rectangle, fold the sides in, and roll it tightly toward you. Tuck the ends under for a clean finish and place seam side down into a greased loaf pan. For a boule, shape it into a tight round and place the seam side up into a floured banneton.
  10. Second rise – Cover the shaped loaf with a clean towel or plastic wrap and let rise at room temperature for 1 to 4 hours until the dough has risen 1 to 2 inches above the rim of the pan. For the boule, refrigerate overnight after the first hour of room temperature proofing.
  11. Preheat and brush – Preheat your oven to 350°F for the sandwich loaf or 450°F for the boule. Brush the top of the sandwich loaf with egg wash or heavy cream for a golden, glossy crust. For the boule, dust lightly with flour and score with a sharp knife or lame.
  12. Bake until set – Bake the sandwich loaf for 30 to 35 minutes until deep golden brown and an instant-read thermometer reads 190°F to 195°F at the center. For the boule bake covered in a Dutch oven for 20 minutes, then uncovered for 15 to 20 minutes until deeply golden.
  13. Cool before slicing – Remove the loaf from the pan immediately and transfer to a wire rack. Lean on its side for the first 15 minutes, then stand upright and cool completely for at least 1 hour before slicing. Slicing early results in a gummy crumb that does not recover.
Close-up of a sliced fresh milled multigrain seeded sourdough sandwich bread loaf on a wood cutting board, showing a dense, hearty crumb with three slices fanned forward, with dried wheat stalks alongside on a peach linen and soft-focus kitchen background.

Freezing and Storage

  • Room temperature – Store the cooled loaf in an airtight bag or bread box at room temperature for up to 2 days. Freshly milled seeded bread is best in the first 48 hours when the crumb is at its softest, and the seeds are still at their crunchiest.
  • Refrigerator – Wrap tightly and refrigerate for up to 5 days. Bring slices to room temperature or toast before eating for the best texture. The seeds toast beautifully and add even more flavor when the slices hit a warm pan.
  • Freezer – Slice the fully cooled loaf, layer parchment paper between the slices, and store in a freezer-safe bag for up to 3 months. Pull individual slices as needed and toast from frozen.
  • Freeze the whole loaf – Wrap the fully cooled, unsliced loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight at room temperature, still wrapped, to prevent condensation from making the crust soggy.

FAQ

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.

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.

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.

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.

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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A Cottage Milling Note

I grew up with the sound of a mill humming in my Grandmother Nub’s kitchen, flour-dusted aprons, and the simple rhythm of fresh sourdough bread being baked.

Those memories never left me. In 1999, a conversation with a neighbor about milling flour stopped me in my tracks, and it felt like coming home. That day I came home, bought a mill and some grains, and have never looked back. Now with more than 25 years of daily practice, I carry forward the same tradition my grandmother lived by, turning whole grains into flour for bread, sourdough, cakes, and everything in between.

My hope is that you feel confident knowing you are learning from someone who has walked this path for decades. If you ever feel stuck, please reach out. I will do my very best to help you.

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Two slices of fresh milled multigrain seeded sourdough sandwich bread on a light gray plate, each topped with a pat of butter, with the sliced loaf on a wood cutting board blurred in the background and a wooden bowl on a pink linen surface with crochet lace.
5 from 2 votes

Fresh Milled Multigrain Seeded Sourdough Sandwich Bread

Author: Emily Rider
This seeded sourdough sandwich bread is made with freshly milled hard white and red wheat, enriched with honey and egg, and studded with sunflower and poppy seeds for a soft, hearty loaf with a tender crumb and no commercial yeast needed. The same dough shapes into a sandwich loaf or a boule for a more rustic presentation.
Print Recipe Rate this Recipe
Cook:30 minutes
Additional Time:8 hours
Total:8 hours 30 minutes
Course: Bread, Freshly Milled Flour, Sourdough
Cuisine: American
Servings: 2 x 1 lb. loaves

Equipment

  • 1 Grain Mill
  • 1 9×5 inch loaf pan
  • 1 Large mixing bowl
  • 1 Danish whisk
  • 1 Kitchen scale
  • 1 Instant read thermometer

Ingredients

  • 1¼ cups scaled milk 300 grams (heat to 180°F and cool to 110°F)
  • ⅓ cup olive oil 73 grams
  • ⅓ cup honey or maple syrup 113 grams
  • 2 teaspoons fine sea salt 12 grams
  • 1 large egg 50 grams (room temperature)
  • 1⅓ cups freshly milled hard white wheat flour 270 grams
  • 1⅓ cups freshly milled hard red wheat flour 270 grams
  • ½ cup sourdough starter 125 grams (active and bubbly)
  • 1 tablespoon poppy seeds 9 grams (optional)
  • 2 tablespoons sunflower seeds 18 grams (optional)
  • up to ½ cup water up to 118 grams (see note)*

*Note: Extra water may or may not be needed depending on your wheat and the season. Do not add it upfront. Add after the initial rest period only if the dough feels stiff, 1-2 tablespoons at a time.

Instructions

  1. Mill your flour – Grind 270 grams of hard white wheat berries and 270 grams of hard red wheat berries on the finest setting of your grain mill. You will need 540 grams total, 1⅓ cups of each variety. Mill directly into your mixing bowl or a separate container and use immediately for the best fermentation and hydration results.
  2. Heat and cool your milk – Pour 300 grams of milk into a small saucepan and heat to 180°F, then set aside to cool to 110°F before using. Heating the milk deactivates proteins that can interfere with gluten development and gives the finished loaf a softer, more tender crumb.
  3. Mix the wet ingredients – Combine the active sourdough starter, cooled milk, olive oil, honey, and room temperature egg in a large mixing bowl. Stir until fully incorporated with no streaks of egg visible.
  4. Add the flour and salt – Add both freshly milled flours to the wet ingredients and mix with a Danish whisk or wooden spoon until a shaggy dough forms with no dry flour at the bottom of the bowl. Add the salt and mix again until evenly distributed. *Some people prefer to hold the salt and add after intial reasting period and that works, but I tend to forget and add it here in this step.
  5. Rest the dough – Cover the bowl and let the dough rest for 30 minutes to 1 hour. This rest period allows the fresh milled flour to fully hydrate and makes the dough significantly easier to work during the stretch and fold sets. After the rest, check your dough before moving on. Depending on your wheat and the season, you may need a little extra water or none at all. If the dough feels stiff or is not coming together smoothly, add water 1 tablespoon at a time, working it in gently before adding more. Most bakes need anywhere from no extra water up to ½ cup additional, so let the dough tell you what it needs rather than adding water automatically.
  6. Perform stretch and folds – With damp hands perform 4 sets of stretch and folds 45 minutes apart. For each set grab one side of the dough, stretch it upward as far as it will go without tearing, and fold it over the center. Rotate the bowl a quarter turn and repeat all four sides. Cover the bowl between each set.
  7. Fold in the seeds – After the final stretch and fold, scatter the sunflower seeds and poppy seeds over the surface of the dough. Use your hands to gently fold and press the seeds into the dough until evenly distributed. Cover and proceed to bulk fermentation.
  8. Bulk ferment – Cover the bowl and let the dough bulk ferment at room temperature for 4 to 6 hours until it has grown visibly and shows bubbles on the surface. For a tangier loaf refrigerate after 4 hours and continue overnight for 8 to 12 hours.
  9. Shape the loaf – Turn the dough out onto a lightly oiled surface. For a sandwich loaf, flatten into a rough rectangle, fold the sides in, and roll it tightly toward you. Tuck the ends under for a clean finish and place seam side down into a greased loaf pan. For a boule, shape into a tight round and place seam side up into a floured banneton.
  10. Second rise – Cover the shaped loaf with a clean towel or plastic wrap and let rise at room temperature for 1 to 4 hours until the dough has risen 1 to 2 inches above the rim of the pan. For the boule, refrigerate overnight after the first hour of room temperature proofing.
  11. Preheat and brush – Preheat your oven to 350°F for the sandwich loaf or 450°F for the boule. Brush the top of the sandwich loaf with egg wash or heavy cream for a golden, glossy crust. For the boule dust lightly with flour and score with a sharp knife or lame.
  12. Bake until set – Bake the sandwich loaf for 30 to 35 minutes until deep golden brown and an instant-read thermometer reads 190°F to 195°F at the center. For the boule bake covered in a Dutch oven for 20 minutes then uncovered for 15 to 20 minutes until deeply golden.
  13. Cool before slicing – Remove the loaf from the pan immediately and transfer to a wire rack. Lean on its side for the first 15 minutes then stand upright and cool completely for at least 1 hour before slicing. Slicing early results in a gummy crumb that does not recover.

Notes

Fold seeds in after the final stretch and fold – Adding seeds too early tears the gluten network before it has time to build. Fold them in gently after the last set when the dough is strong enough to hold them without breaking down.
Toast sunflower seeds for deeper flavor – Spread on a dry skillet over medium heat and toast 3 to 5 minutes until fragrant and lightly golden before folding in. Raw seeds work but toasted seeds add noticeably more flavor to the finished loaf.
Cool on its side – Transfer the baked loaf to a wire rack and lean on its side for the first 15 minutes to prevent the sides from caving as the crumb sets.
Slice only after fully cooled – Slicing before the loaf has cooled completely for at least 1 hour results in a gummy crumb. The interior continues to set as it cools on the rack.
 

Nutrition

Serving: 1g, Calories: 111kcal, Carbohydrates: 22g, Protein: 3g, Fat: 1g, Cholesterol: 8mg, Sodium: 4mg, Fiber: 1g, Sugar: 1g

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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2 Comments

    1. Hi Ann,

      I’m so glad you’re planning to make this one — it’s such a cozy loaf. Yes, olive oil is a perfect swap for the sunflower oil and won’t affect your rise at all.

      Coconut oil is the only one I wouldn’t use here. It has those natural antibacterial properties (which I love in other baking), but it works against sourdough and can keep the dough from fermenting properly. I learned that lesson the hard way years ago.

      Olive oil will treat this dough just fine. Let me know how your loaf turns out — I’m excited for you to try it.

      Happy Sourdough Baking,

      Emily

      P.S. I hope you love the recipe:)!

      Reply