White Seeded Square Loaf

White Seeded Square Loaf

This simple and easy recipe for Pullman sandwich bread makes a light and fluffy loaf with perfect four square corners.  Blended with sesame and sunflower seeds, this loaf has a delicate soft texture, a soft crumb and delicious flavour.

Prep time: 30 mins 

Proofing time: 1.5 hours

Bake time: 35 - 40 mins 

Total time: approx 2 hours

Equipment: Pullman loaf tin


750g Risen Mighty White Flour
450g water
2 tsp dried active yeast
2 tsp sugar
2 tsp salt 
4 tbsp mixed seeds - black sesame and sunflower seeds 
150g/one bar of dark chocolate, cut into chips
1 tbsp butter
1 tbsp milk 


Mix together the yeast, lukewarm water, and 1 tsp of sugar in a jug and leave for about five minutes until foamy. 

Tip the rest of the sugar into the bowl of a stand mixer with the bread flour, salt, and seeds (or into a large mixing bowl if you want to knead by hand).

Slowly stir in the foamy liquid and the butter.

Mix until the dough comes together and then knead for 5-10 minutes on a medium setting.  If kneading by hand, knead for 15 minutes.  The dough shouldn’t feel sticky and should be soft.

Place the dough into a greased bowl and cover with cling film or a damp cloth. Leave to proof for an hour or so in a warm place.

Grease a large loaf tin with a little butter or a coating of oil, including the lid if using a pullman pan.

Turn out the dough onto a floured work surface and form into a rough loaf shape. Carefully place into the tin. If using a lid then slide this on, otherwise cover again with cling film or a damp cloth and leave to proof for another 30 minutes.

While the dough is proofing, preheat the oven to 180C.

For a shiny top, brush the dough with 1 tbsp of milk before placing in the oven for 30 minutes. Carefully remove the loaf from the tin and bake for an additional 5-10 minutes outside the tin. The loaf should sound hollow when tapped.

Allow to cool before slicing to avoid a gummy texture