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Whole Wheat Sandwich Bread with Seeds
A soft whole wheat sandwich bread enriched with seeds, perfect for breakfast or to accompany meals. This homemade recipe uses two types of flour, butter, oil, and a seed mix for a rich flavor and airy texture.
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Critical Success Points
- • Ensure the yeast water does not exceed 50 °C.
- • The dough should detach from the bowl walls after the first kneading.
- • Fully incorporate the butter and oil before adding the seeds.
- • First rise: the dough must double in volume.
- • Second rise: the loaf should almost touch the pan edge.
- • Baking: the bread should be golden and the knife test should be successful.
Safety Warnings
- • Water that is too hot can kill the yeast.
- • Handle the hot oven with kitchen gloves.
- • Use a sharp knife to avoid slipping.
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