Mar 14 • Bread Banter 💬 🥖
High-fiber Seeded Sandwich Bread
I tried a new thing. Inspired by all of you. I (sort of) followed the Perfect Loaf recipe for High-fiber Seeded Sourdough.
A little background: After my early months of flailing around with the sourdough life, I settled into a regular if somewhat boring pattern of baking a sandwich loaf every week (from Grant Bakes). I modified the recipe with adding whole wheat flour mixing in a “super-seed” mix that I get from the local produce market. I call it Pam’s Bread for the Good Life. We’re always on a quest to add more plants to our diet and this recipe was easy and yummy though certainly not winning awards for crust or crumb. It was practical and kept store bought bread at bay.
It made me a little sad to let go of the life of boules and batards which are so beautiful. But there are just two of us here and we can only eat so much bread. (I dream of retirement when I can bake more feel confident enough in my skills to give the bread away. I’m still at the stage where every loaf must be sliced open and inspected so I can learn from my mistakes. 😅)
Anyway—this brings me to this week where I decided to try a more complicated version (tangzhong!) of a high-fiber loaf and not my easy hack version. Of course, my schedule got wonky and I ended up having to rush the shaping and leave the house instead of proofing and baking that day. Since I had to cold proof anyway I put one loaf into a banneton just for fun. We’re amazed at the softness and the flavor is great (I used way less honey and did my own seed+rolled grain combo). The scoring and shaping of the batard are weird. But it was all so fun and yummy!
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High-fiber Seeded Sandwich Bread
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Turn sourdough struggles into success! Since the 90s, I've been baking sourdough bread and now help others improve their own sourdough bread baking.
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