How To Make A Seeded Sourdough Sandwich Loaf – Great For Beginners

If you’ve ever wanted to learn how to make a seeded sourdough sandwich loaf with an easy-to-follow recipe, this post is perfect for you.

I show you step-by-step how to make a seeded sourdough sandwich loaf that doesn’t require any shaping.

This recipe is great for beginners, and I try to explain the process as simply as possible, especially the stretch-and-fold method.

And if you have questions, please leave them in the comment section below.

Here are a few more simple and delicious sourdough recipes to try: my super easy-to-make Sourdough Focaccia, Fluffy Sourdough Pancakes with buttermilk, and Sourdough Naan Bread.

My sourdough sandwich loaf is not only super delicious. It is also nutritious and easy to digest.

You won’t need any equipment like a proofing basket or a Dutch oven. Instead, you’ll only need two loaf pans.

So, let’s dive in.

Ingredients

The Flour

For this recipe, I’m using a blend of rye and bread flour.

You could also try spelt with bread flour, just bread flour alone, or a combination of bread and wholemeal flour.

Overall, I’d like to encourage you to experiment with different mixes to find out your favorite.

The Seeds

I use a mix of linseeds, pumpkin seeds, and sunflower seeds, but you can choose to use just one type or experiment with different combinations.

Either way, I prefer using organic seeds for the best results.

Water

To achieve the best results, I always recommend using filtered or distilled water.

The Sourdough Starter

Because the sourdough starter is so important for our bread. I have written an extra detailed paragraph covering the topic. Here it goes…

The Sourdough Starter

It goes without saying that a good-quality sourdough starter plays an important part in our recipe.

By the way, if you don’t have a sourdough starter yet, I made a comprehensive guide on how to make a sourdough starter. You can watch it here.

My starter usually hibernates in the fridge. To activate the starter, I typically remove it from the fridge a day before I plan to use it.

I feed my starter some flour and filtered water, and let the jar sit in a warm place.

After a few hours, you will see bubbles on the surface of your starter. That means your sourdough starter is ready to use; it is active, so to speak.

Now you can start making the dough for the seeded sourdough sandwich loaf.

Jump to Recipe

The Stretch-And-Fold Method

If you have never performed a stretch-and-fold method, here’s a brief video demonstrating the stretch-and-fold technique. In my view, it’s quite simple to do. Typically, I perform four sets of stretches and folds at 30-minute intervals.

How To Do Stretch-And-Folds

To start, wet your hand and grab the outer edge of the dough. Pull it straight up, and fold it over the dough. Slightly turn the bowl and repeat the process with the next section of dough, lifting and folding. Continue this action four to five times, rotating the bowl with each fold.

Now cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Repeat the stretch and fold method three more times, allowing for a 30-minute rest time in between each session.

By the way, you’ll notice how the dough is transforming during the sets of stretch and folds. The dough will transform from a sticky ‘mess’ to a smooth and almost glossy-looking dough.

After you’ve finished your last stretch-and-fold, place the dough into the bread pan and cover it with plastic wrap.

Let it rest for at least six hours in a warm place. This step is called bulk fermentation.

When To Bake The Bread

Once the bulk fermentation is finished, after around 6 hours, there are 2 options for you to proceed:

1. You can bake the bread after the 6 hours of bulk fermentation.
2. Put the dough into the fridge and leave it there overnight. Take the dough out of the fridge and let it sit for around 2 hours to come to room temperature. After that, bake the bread according to the recipe instructions.

Let’s Get Started With Making The Seeded Sourdough Sandwich Loaf

I hope you enjoy baking this flavorful seeded sourdough sandwich loaf.

You can easily double the recipe to make two sandwich loaves at once. The bread freezes well for several weeks.

That way, you always have fresh, healthy, and delicious bread available.

My seeded sourdough sandwich loaf is not only ideal for a nutritious lunch, but it also pairs perfectly with my Soljanka soup or can be loaded with a thick slice of my German meatloaf and a drizzle of the rich gravy.

I would love for you to leave a rating and a comment with your feedback and any questions. Your feedback will help me improve my recipes even more.

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Additionally, the recipe card includes affiliate links for equipment in case you need any kitchen gadgets.

Are you feeling hungry? Then, put on your apron and start making this sourdough sandwich loaf with seeds.