Soft Cranberry Pumpkin Seed Sourdough Sandwich Bread
A soft, naturally leavened sourdough sandwich bread made with bread flour, whole wheat, rye, honey, dried cranberries, and toasted pumpkin seeds. Tangzhong keeps the crumb tender and sliceable, making this loaf perfect for sandwiches and toast.
Servings: 1 large 9 × 5-inch loaf
Equipment
- 9 × 5-inch loaf pan
- Parchment paper
- Stand mixer
- Second loaf pan to use as a cover during baking If you don’t have a second loaf pan, you can create a loose domed foil tent instead.
Ingredients
Tangzhong
- 20 g bread flour
- 100 g whole milk
Main Dough
- 280 g bread flour
- 60 g whole wheat flour
- 20 g rye flour
- 100 g active sourdough starter 100% hydration
- 145 g milk
- 30 g water
- 40 g honey
- 15 g milk powder
- 8 g fine sea salt if using unsalted pumpkin seeds (or 7g if using salted)
- 40 g unsalted butter very soft
- all of the cooled tangzhong
Inclusions
- 75 g dried cranberries
- 70 g unsalted pumpkin seeds/pepitas toasted
Optional Inclusions:
- 10 g Whole Flax Seeds
- 3 g Finely Grated Orange Zest
Optional Honey-Butter Finish
- 8 g butter melted
- 6 g honey
Instructions
Prepare the sourdough starter
- Use 100 g active sourdough starter at or near peak.For a same-day levain build, you can feed:- 25 g mature starter- 50 g water- 50 g bread flourLet rise until doubled, bubbly, and well aerated.For an overnight levain, I often use a 1:10:10 feeding ratio instead.
Make the tangzhong
- Whisk 20 g bread flour and 100 g whole milk together until smooth.Microwave method: Microwave in 30-second intervals, whisking well after each interval, until thick and pudding-like, usually 60–90 seconds total.Stovetop method: Cook over medium-low heat, whisking constantly, until thick and smooth.The tangzhong should reach approximately 150–160°F / 65–71°C.Let cool before adding it to the dough.
Mix the dough
- In a large bowl or stand mixer bowl, combine:- bread flour- whole wheat flour- rye flour- milk powder- salt- optional flax seeds- optional orange zest
- Add:- active sourdough starter- cooled tangzhong- whole milk- water- honey- very soft butter
- By hand: Squeeze, pinch, and fold the dough until no dry flour remains and the butter is incorporated.Stand mixer: Mix on low until combined, then continue on low to medium-low for a few minutes until the dough begins to smooth and strengthen.Cover and rest for 30 minutes.
First stretch and fold
- With a slightly damp hand, stretch one side of the dough upward and fold it over the centre.Rotate the bowl and repeat until you have completed approximately 6–8 folds.Cover and rest for 30 minutes.
Add the cranberries and pumpkin seeds
- During the second fold, gently stretch the dough and scatter approximately half of the cranberries and pumpkin seeds over it.Fold the dough over itself, add the remaining inclusions, and fold again.Gently work them in just until evenly distributed.Do not aggressively knead the inclusions into the dough.Cover and rest for 30 minutes.
Third and optional fourth fold
- Perform another gentle set of stretch-and-folds or coil folds.The dough should begin to feel smoother, stronger, elastic, and better able to hold its shape.If it still feels loose or weak, give it one additional fold 30 minutes later.After the final fold, leave the dough undisturbed.
Bulk ferment
- Allow the dough to bulk ferment until it has increased approximately 30–40% in volume.Look for dough that is:- noticeably puffier- slightly domed- showing small bubbles- lighter and more aerated- gently jiggly when the bowl is moved- soft and pillowy rather than denseDo not wait for the dough to double.Bulk fermentation begins when the starter is first mixed into the dough, so the stretch-and-fold period is part of the total bulk fermentation.
Shape
- Turn the dough onto your work surface.Gently press it into a rectangle approximately the width of your 9 × 5-inch loaf pan.
- Fold the sides slightly inward.
- Starting from the short end, roll into a snug log without compressing all of the fermentation gases.Pinch the seam closed.
- Place seam-side down in a greased or parchment-lined loaf pan.Tuck exposed cranberries into the dough so they are less likely to burn.
Refrigerate overnight
- Cover the loaf well so the surface does not dry out.
- Refrigerate the shaped loaf overnight, approximately 8–12 hours.
Final proof
- The next day, remove the loaf from the refrigerator and leave it covered at room temperature.Proof until the loaf is:- noticeably larger- very puffy- soft and pillowy- visibly aerated- approximately 1–1½ inches above the rim of the pan at the centreA gentle fingertip press should leave an indentation that slowly begins to recover.Use the dough as your guide rather than relying only on the clock.
Bake
- Preheat the oven to 375°F / 190°C.If desired, lightly brush the top with milk.
- Cover the loaf with a second loaf pan turned upside down. If you do not have a second pan, use a loose domed foil tent that does not touch the dough.
- Bake:- Covered at 375°F / 190°C for 20–25 minutes- Remove the cover- Reduce the oven to 350°F / 177°C- Bake uncovered for another 20–25 minutesIf the loaf is browning too quickly, loosely tent it with foil.The loaf is done when the centre reaches approximately 200–205°F / 93–96°C. I usually aim for about 205°F / 96°C.
Add the honey-butter finish
- Stir together:- 8 g melted butter- 6 g honeyIf the loaf was baked in parchment, lift it immediately from the pan and place it on a cooling rack.While the loaf is still hot, brush a thin layer of honey butter over the top.If you did not use parchment, brush the loaf while still in the pan, wait about 10 minutes, then carefully remove it.
Cool
- Allow the loaf to cool on a wire rack for at least 2 hours before slicing.Cutting enriched bread while it is still hot can compress the crumb and make it appear gummy even when it is properly baked.
Notes
Salted pumpkin seeds: Use about 7 g salt instead of 8 g. If your pepitas are heavily salted, you may need to reduce it slightly further.
Cranberries: If they are already soft and pliable, use them straight from the package. If very dry, soak in warm water for 5–10 minutes, drain extremely well, and pat completely dry.
Flax seeds: Use whole flax seeds rather than ground flax. Ground flax absorbs considerably more liquid and would change the dough hydration.
Orange zest: Add it during the initial dough mix.
Starter: Your starter should be recently fed, bubbly, well risen, and at or near peak before mixing the dough.
Dough temperature: For more predictable fermentation, aim for approximately 75–78°F / 24–26°C after mixing.
Storage: Once completely cool, store well wrapped at room temperature. For longer storage, slice and freeze.