Sprouted Wheat & Walnut Seeded Sandwich Loaf (Vegan)
A heart-healthy sprouted-wheat sandwich loaf studded with toasted walnuts and seeds, made with an autolyse for a tender, open crumb.
Best for Heart-healthy fats & whole grains
This vegan sandwich loaf uses sprouted whole-wheat flour, olive oil and toasted walnuts for a nut-forward, heart-healthier profile. An autolyse softens the bran, improving gluten development and crumb without heavy kneading. Seeds inside and on top add crunch and extra plant fats so the bread slices beautifully for toast or sandwiches.
Ingredients
- 380 g sprouted whole-wheat flour
- 120 g Bread flour
- 360 ml water
- 6 g Instant yeast , about 2 tsp
- 10 g fine sea salt
- 30 ml olive oil
- 12 g maple syrup , or agave; helps yeast and browning
- 100 g walnuts , toast 8–10 min at 170°C then cool
- 40 g Sunflower seeds , toast briefly with walnuts
- 30 g whole flaxseed
- 12 g sesame seeds , optional, press onto top before baking (optional – can be omitted)
- 5 ml olive oil , to oil loaf pan
Instructions
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1
Toast the walnuts and sunflower seeds: spread on a baking sheet and toast at 170°C for 8–10 minutes until fragrant; cool completely and coarsely chop the walnuts.
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2
Autolyse: in a large bowl combine sprouted whole-wheat flour, bread flour and all the water until no dry flour remains. Cover and rest 30 minutes — this hydrates the bran and starts gluten development.
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3
Add yeast, maple syrup, salt and 30 ml olive oil to the autolysed dough. Mix by hand or in a stand mixer on low until ingredients are incorporated, then knead 8–10 minutes until the dough feels smoother (it will be slightly tacky).
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4
Fold in chopped toasted walnuts, sunflower seeds and flaxseed until evenly distributed (do this with a few gentle turns in the bowl so you don’t overwork the dough).
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5
Bulk fermentation: transfer dough to a lightly oiled bowl, cover, and let rise at room temperature about 60 minutes. Perform two sets of gentle stretch-and-folds — one at 20 minutes and one at 40 minutes — to build strength.
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6
Pre-shape and bench rest: turn dough onto a lightly floured surface, shape loosely into a log, and let rest uncovered for 15 minutes to relax the gluten.
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7
Final shape: shape the dough to snugly fit a greased 23 x 13 cm (9 x 5 in) loaf pan. Gently press a few sesame seeds onto the top if using. Place dough in the pan, cover, and proof 45–60 minutes until puffy and approximately 75% risen (a light poke should slowly spring back).
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8
Bake: preheat oven to 200°C. Place the loaf in the center and bake 30–35 minutes until top is deep golden brown and internal temperature reaches about 96°C; tent with foil if browning too quickly.
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9
Cool: remove loaf from oven, cool in pan 10 minutes, then transfer to a wire rack and cool at least 60 minutes before slicing so the crumb sets.