Wholemeal Seeded Sourdough Sandwich Loaf

Name: Wholemeal Seeded Sourdough Sandwich Loaf
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Ingredients: 100 g active sourdough starter; 300 g warm water (30-35°C); 250 g wholemeal bread flour; 250 g strong white bread flour; 10 g salt; 30 g mixed seeds (e.g., sunflower, pumpkin, flax, sesame), plus extra for topping; 10 g olive oil, for greasing

Thermomix recipe: Wholemeal Seeded Sourdough Sandwich Loaf. Ready in 60 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

100 g active sourdough starter
300 g warm water (30-35°C)
250 g wholemeal bread flour
250 g strong white bread flour
10 g salt
30 g mixed seeds (e.g., sunflower, pumpkin, flax, sesame), plus extra for topping
10 g olive oil, for greasing

Instructions

Lightly grease a 23 x 13 cm (9 x 5 inch) loaf pan with 10 g olive oil and set aside.
Add 300 g warm water and 100 g active sourdough starter to the Thermomix bowl. Mix 10 sec / Speed 3.
Add 250 g wholemeal bread flour, 250 g strong white bread flour, 10 g salt, and 30 g mixed seeds to the bowl. Mix 30 sec / Speed 4.
Select the Dough function and knead for 5 min. The dough should be smooth and elastic.
Transfer the dough to a lightly oiled large bowl. Cover with a damp cloth or plastic wrap and let it bulk ferment at room temperature (20-24°C) for 3-4 hours, or until it has visibly increased in volume and is bubbly.
During bulk fermentation, perform 2-3 sets of 'stretch and folds' every 30-45 minutes. Gently stretch a portion of the dough up and fold it over itself, rotating the bowl each time, until all sides have been folded.
Lightly flour your work surface. Gently turn the dough out onto the surface. Shape the dough into a tight log or rectangle to fit your prepared loaf pan.
Place the shaped dough into the prepared loaf pan. Cover loosely with plastic wrap or a damp cloth and let it proof at room temperature for another 1-2 hours, or refrigerate for 8-12 hours for a longer, colder proof (this develops more flavour).
Preheat your oven to 220°C (425°F) with a baking steel or tray inside for at least 30 minutes. If desired, sprinkle the top of the loaf with extra mixed seeds.
Carefully place the loaf pan into the preheated oven. Bake for 20 minutes, then reduce the oven temperature to 200°C (390°F) and bake for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 93-96°C (200-205°F).
Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing (at least 1-2 hours). Slicing while warm can make the crumb gummy.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.