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Soft Seeded Sourdough Sandwich Loaf (5×13 Pan)

March 16, 2026
Baking

Contributed by John Scott

A soft, slightly sweet sourdough sandwich loaf made with whole grains, seeds, and a touch of honey—perfect for everyday use. This 5×13 loaf has a tender crumb, light structure, and rich flavor that pairs beautifully with butter or apple butter.
Vote for This Recipe
Prep 1 hour
Cook 25-40 min
Rest 4-6 hours
Total 5-7 hours
Servings 15-30
Difficulty Moderate
1 vote

Recipe Details

Bread

Instructions

  1. Mix the Dough - In a large bowl combine the warm water, sourdough starter, honey, and brown sugar. Stir until the starter dissolves.
  2. Add the bread flour, whole wheat flour, wheat germ, salt, egg white, seeds, quinoa, and cinnamon.
  3. Mix until a shaggy dough forms.
  4. Rest the Dough - Cover and allow the dough to rest for about 30 minutes. This helps the flour hydrate and improves gluten development.
  5. Knead or Stretch
  6. Knead the dough for about 8–10 minutes or perform stretch-and-folds every 20 minutes for an hour.
  7. Bulk Fermentation - Allow the dough to ferment at room temperature for about 4–6 hours, until it has noticeably risen and feels airy.
  8. During fermentation I lightly dust the dough with some of the reserved flour to prevent sticking and make it easier to handle.
  9. Shape - Shape the dough into a tight loaf and place it seam side down into a lightly greased 5×13 bread pan.
  10. Final Rise - Allow the dough to rise until it reaches about 1 inch above the rim of the pan.
  11. Bake - Preheat the oven to 375°F (190°C).
  12. Bake for 25-40 minutes until the crust is deep golden brown.
  13. Use a digital thermometer to check the center of the loaf. The internal temperature should reach 195–200°F.
  14. Cool - Remove the loaf from the pan and place it on a cooling rack.
  15. I place a clean towel under the rack and loosely drape another towel over the top while the bread cools. This keeps the crust from becoming too hard while still allowing the bread to breathe.
  16. Allow the loaf to cool for at least 1 hour before slicing.

Story / Notes from the Kitchen

Dough Ingredients

  • 200 g active sourdough starter
  • 450 g bread flour
  • 60 g whole wheat flour
  • 40 g wheat germ
  • 420 g warm water
  • 2 tbsp olive oil or butter
  • 35 g honey
  • 15 g brown sugar
  • 10 g salt
  • 1 egg white
  • 2 tbsp ground flax seed
  • 2 tbsp chia seeds
  • 1 tbsp whole flax seeds
  • 15 g sunflower seeds
  • 15 g pumpkin seeds
  • 2 tbsp dry quinoa
  • 1 tsp cinnamon (optional)

Reserved Flour

  • 50 g bread flour (for dusting during mixing and shaping)

Instructions

1. Mix the Dough

In a large bowl combine the warm water, sourdough starter, honey, and brown sugar. Stir until the starter dissolves.

Add the bread flour, whole wheat flour, wheat germ, salt, egg white, seeds, quinoa, and cinnamon.

Mix until a shaggy dough forms.

2. Rest the Dough

Cover and allow the dough to rest for about 30 minutes. This helps the flour hydrate and improves gluten development.

3. Knead or Stretch

Knead the dough for about 8–10 minutes or perform stretch-and-folds every 20 minutes for an hour.

4. Bulk Fermentation

Allow the dough to ferment at room temperature for about 4–6 hours, until it has noticeably risen and feels airy.

During fermentation I lightly dust the dough with some of the reserved flour to prevent sticking and make it easier to handle.

5. Shape

Shape the dough into a tight loaf and place it seam side down into a lightly greased 5×13 bread pan.

6. Final Rise

Allow the dough to rise until it reaches about 1 inch above the rim of the pan.

7. Bake

Preheat the oven to 375°F (190°C).

Bake for 25-40 minutes until the crust is deep golden brown.

Use a digital thermometer to check the center of the loaf. The internal temperature should reach 195–200°F.

8. Cool

Remove the loaf from the pan and place it on a cooling rack.

I place a clean towel under the rack and loosely drape another towel over the top while the bread cools. This keeps the crust from becoming too hard while still allowing the bread to breathe.

Allow the loaf to cool for at least 1 hour before slicing.

Recipe Notes

🧊 Overnight / Next-Day Baking (Highly Recommended)

If baking the next day:

After shaping, place dough into a greased 5×13 bread pan

Spray lightly with cooking spray

Cover tightly with plastic wrap

Place in the refrigerator overnight

Next day:

Remove from fridge

Take off plastic wrap

Cover loosely with a cloth

Let sit at room temp for 1.5–3 hours until slightly puffy

Bake as normal

👉 This improves flavor, structure, and makes your schedule easier

🌡️ Doneness Tips

Internal temp: 190–205°F

Top should be golden brown

Tap bottom = hollow sound

🍞 Texture Tips

Add a small pan of water in oven → softer crust

Brush top with butter after baking → softer finish

Let cool at least 1 hour before slicing

🌾 Ingredient Notes

Whole seeds (flax, chia, sunflower) add texture + nutrition

Egg white improves structure (great for gluten-free style crumb behavior)

Honey + cinnamon give a subtle sweetness (not overpowering)

Tags

sourdough