Aug 11, 2020

Seeded Sandwich Bread

This seeded bread is perfect for toast, garlic bread, and your favorite sandwich.


Seeded Sandwich Bread




This seeded sandwich bread has a delicious crunchy crust, and the flour is a mixture of both bread flour and semolina flour. The semolina flour gives the slices a gorgeous yellow color and a nice nutty flavor.

I love baking with semolina. Some of my favorite breads with semolina include this Pane de Altamura, Sesame Seeded Semolina Bread, these Potato Semolina Rolls, and this Semolina Sourdough Bread.


Seeded Sandwich Bread slices



What is semolina flour?


Semolina flour is a high protein high gluten flour made from durum wheat. It's commonly used for making pasta and couscous.

You can find it in coarse, medium, and fine grinds. In the U.S., what is labeled as semolina flour is typically medium grind, about the texture of medium grind corn meal. The fine grind version is typically referred to as durum flour, and resembles the texture of all purpose flour.

You can usually find semolina in the grocery store, especially if they have a Bob's Red Mill section. It's a great substitute for corn meal for dusting a pizza peel to act as little "wheels" for transferring the pizza to the baking stone. This is the kind of semolina you will use in this recipe.

I've only been able to find durum flour online. I always have a few bags in my freezer, especially to make these no-knead durum stirato baguettes.


Seeded Sandwich Bread with sandwich slices



How to make this seeded sandwich bread:


First, you mix all of the dough ingredients with a stand mixer or by hand. The dough should be smooth and slightly tacky.

Next, let the dough rise in a bowl or dough rising bucket until it has doubled. I like to use a bucket that has markings so that I will know exactly when the dough has doubled.

As you can see, I've used a larger lid on top of the bucket. The goal is to make sure the environment is not entirely airtight. You can also use a damp towel or plastic wrap.


Seeded Sandwich Bread dough



Once the dough has doubled, you will want to shape the dough.

This recipe makes enough dough to fill an Emile Henry Long Baker. (affiliate link). If you don't have the long baker, you can divide the dough in half and bake it in two one pound loaf pans. Bake the loaves at 375 degrees F for 30 to 35 minutes, until the dough reaches an internal temperature of 190 degrees F.

Seeded Sandwich Bread dough risen




If you make the bread in the long baker, line it with some parchment paper. Shape the dough into a 13 inch log and place it in the baker. Top it with the lid and watch closely until the dough has doubled.

You can start with plastic wrap so that you can monitor the dough as it rises.


Seeded Sandwich Bread in a baker




Once the dough has risen, top it with the seed mixture of your choice and then slash the loaf with several diagonal slashes.

Finally, bake the loaf for 35 minutes with the lid on, and about 5 to 15 minutes with the lid off.

The parchment paper will help you lift the bread out of the pan to cool.

This is a fabulous bread for sandwiches. I highly recommend using a kitchen scale when measuring the flour to get the right texture.




Welcome to Bread Bakers! This month, our them is Sandwich Bread and our host is me, or if I'm grammatically correct, it is I!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.




Seeded Sandwich Bread

Print
Seeded Sandwich Bread
Yield: 32 servings
Author: Karen Kerr
This seeded sandwich bread has a delicious crunchy crust, and the flour is a mixture of both bread flour and semolina flour. The semolina flour gives the slices a gorgeous yellow color and a nice nutty flavor.

Ingredients:

  • 482 grams (4 cups) bread flour
  • 326 grams (2 cups) semolina flour
  • 510 grams (2 1/4 cups) lukewarm water
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons salt
  • 28 grams (1/4 cup) powdered milk
  • 1 tablespoon instant yeast
  • 2 tablespoons mixed seeds of your choice, such as Everything Bagel, poppy seeds, sesame seeds, and flax seeds. 

Instructions:

  1. Mix all of the ingredients, except the seeds, and knead by hand or machine until smooth and slightly sticky. 
  2. Place the dough into an oiled bowl or dough rising bucket and let rise until doubled, about an hour.
  3. Line a long baker with parchment paper. 
  4. Flatten the risen dough into a 13 inch rectangle and roll it into a log. Place the log on top of the parchment paper and cover with the lid. Let rise until doubled. 
  5. Spray the top of the loaf with water and sprinkle with your favorite seed mixture. Slash the top of the loaf on the diagonal several times, about four inches apart. 
  6. Place the pan, with the lid on, into a cold oven and set the heat to 425 degrees F. 
  7. Bake the loaf for 35 minutes with the lid on, and 5 to 15 minutes with the lid off, until the loaf comes to an internal temperature of 190 degrees F. 
Calories
111.21
Fat (grams)
1.84
Sat. Fat (grams)
0.25
Carbs (grams)
19.53
Fiber (grams)
1.10
Net carbs
18.44
Sugar (grams)
0.55
Protein (grams)
3.83
Sodium (milligrams)
173.36
Cholesterol (grams)
0.16
bread, semolina
bread
Italian, american
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Created using The Recipes Generator

This recipe was adapted from King Arthur Flour, a great place to find semolina and durum flour.

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14 comments:

  1. That's a perfect crumb, beautifully tight and spiraled. Love the color, love the red baker! I need to get some semolina to try, so beautifully golden...

    ReplyDelete
  2. Hi Karen:
    Do you think I could use my Pullman Loaf pan for this Bread with the lid off?

    ReplyDelete
    Replies
    1. If you have the larger pullman pan, I think you could do it with the lid on or off.

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  3. Hello Karen, your breads always fascinate me and call me to bake. This is a gorgeous loaf. The crumb is great.

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  4. Here we get two types of semolina one is thick version which we use to make upma and other is the fine version which you have used to make this beautiful seeded loaf. Must try this half flour and semolina bread.

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  5. Seriously, Karen, ANOTHER pan I need to own? That is one gorgeous loaf and I love the way the seeds look like stripes!

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  6. Gorgeous loaf! Gorgeous pan! I really need this pan!

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  7. I am loving the generous topping of seeds on this and the crust of the bread is just gorgeous. And the texture of the bread just feel like picking a slice

    ReplyDelete

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