This is my go to sandwich bread recipe for my family. It makes two loaves, but can be halved. I usually make two at a time, and freeze one.

Ingredients:

• 650g water
• 250g active bubbly starter
• 40g honey
• 40g olive oil
• 22g salt
• 800g bread flour
• 200g whole wheat flour

Inclusions:

• 150g seed mix (plus extra for topping)
• 150g water

In a small bowl, weigh 150g of seed mix and 150g water. Cover and soak until 2nd set of folds.

For the dough, mix water and starter together in a large mixing bowl until milky. Add olive oil and honey and mix well. Add flour and mix/kneed until smooth and all flour is incorporated. Cover and rest for one hour. Add salt and perform one stretch and fold, then rest 30 min. Perform 3 more stretch and folds or coil folds 30 min apart. Add the seeds during the second set of folds (do not drain the water). Bulk ferment until dough has risen ~75%. Then shape to fit in loaf pan. Sprinkle additional seeds on top if desired. Cover and let rise until it is just above the rim of the pan. Bake right away or cover and refrigerate for up to 24 hours (I do overnight). Preheat oven to 400F. Remove from fridge, gently pop any large surface bubbles, and score. Use another loaf pan as a lid and bake for 30 minutes. Then remove lid, lower temp to 375F and bake for an additional 20 min (until internal temp is 200-205F). Cool completely before cutting.