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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.
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5 from 2 votes

Fresh Milled Multigrain Seeded Sourdough Sandwich Bread

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.
Cook Time30 minutes
Additional Time8 hours
Total Time8 hours 30 minutes
Course: Bread, Freshly Milled Flour, Sourdough
Cuisine: American
Servings: 2 x 1 lb. loaves
Calories: 111kcal
Author: Emily Rider

Equipment

  • 1 Grain Mill
  • 1 9x5 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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