Use your sourdough starter to create a quick and easy sandwich loaf which cuts like a dream. This sliceable grainy sourdough includes tasty seeds and grains to increase our intake of healthy fats and protein.  

Grainy sourdough sandwich bread loaf

Ingredients:

Sponge:

2 tbsp fed sourdough starter

132g water

132g plain flour

Bread dough:

All sponge

304g water

2 tbsp oil & sugar

2.5 tsp salt

408g flour

40g wheat germ

86g potato flour

4 tsp bread improver

4 tsp yeast

100g seed mix (combination of sunflower, pumpkin, sesame, chia, linseed and ground almonds)

Method:

Make the sponge

1. Combine sponge ingredients in a bowl.  Cover and set aside in a warm spot to ferment.  It's ready when many bubbles have formed under the surface.

Make the bread dough.

1.  Combine all ingredients including the levain and knead for five minutes. Form a soft ball.

2. Drizzle with 2 tsp olive oil and cover.  Set aside in warm spot to rise for 1.5 - 2 hours.

3. Prepare large loaf tin by dusting generously with flour.  

4. Shape dough by turning the dough out onto a lightly flour dusted surface.  Stretch and fold four outer edges of ball into the centre.  Flatten a little then roll into a log.  Place fold side down into the tin.  

5. Cover and rise again for 30 minutes or until oven has preheated to 180C.

6. Bake bread for 30 - 35 minutes until the bottom of the tin sounds hollow when tapped.

7. Remove bread from oven and allow to cool for 15 minutes before turning out onto a cooling rack.