05/24/2026
Anyone else in a serious "feeling Jammy" mood today? 🧈🍇 The minute I sliced into this seeded loaf, I knew it was grape jam’s best friend.
A huge breakthrough in my baking journey! 🥖 After trying a few techniques, I finally nailed the structure and crumb. My kitchen was a labor of love today, and the results are so worth it.
There is something so satisfying about connecting through staple recipes. Making simple, easy-to-follow breaks in technique makes all the difference. Sharing this low-stress recipe so you can feel a little Jammy, too. ❤️
Eat Well by Prissy’s Flaxseed Swirl Discard Sandwich Loaf
This recipe uses your sourdough discard to create a soft, uniform sandwich crumb with a gorgeous, nutty seed spiral running through the center.
Ingredients
1 cup (240g) Sourdough Discard (unfed)
3 cups (360g) Bread Flour or All-Purpose Flour
¾ cup (180g) Warm Water or Warm Milk (for a softer crumb)
2 tbsp (28g) Melted Butter or Oil (in the dough dough, not the swirl!)
1 tbsp Sugar or Honey
1 ½ tsp Salt
¼ cup Whole Flaxseeds (for the swirl—spread conservatively!)
Instructions
1. Mix and the First Proof
In a large bowl, whisk together your warm water/milk, sourdough discard, sugar, and melted butter.
Add the flour and salt. Mix until a cohesive dough forms, then knead for about 5 to 8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it, and let it go through its first proof until it has definitely doubled in size.
2. The Flaxseed Swirl & Shape
Gently turn your doubled dough onto a clean counter. Use your hands or a rolling pin to flatten it out into a rectangle (about the width of your loaf pan).
The Seed Spread: Sprinkle your whole flaxseeds evenly across the surface of the dough. Keep it a bit conservative so the layers can bond nicely! Tip: If the dough feels too dry for the seeds to stick, lightly mist it with plain water—no butter or oil.
Starting from the short end, roll the dough up tightly like a jelly roll. This creates that gorgeous internal spiral. Pinch the final seam closed.
3. The Second Proof
Place the rolled loaf, seam-side down, into a greased 9x5-inch loaf pan.
Cover it lightly and let it go through its second proof for about 1 to 2 hours, or until the dough crowns about an inch above the rim of the pan.
4. The 375°F Bake
Preheat your oven to 375°F.
Right before it goes in, take a sharp knife or razor and score one clean line right down the center of the top crust.
Bake for 30 to 35 minutes. The top will turn a deep, rich golden brown.
5. The Kitchen MacGyver Cool
Take the bread out of the oven and immediately remove the loaf from the hot metal pan.
Stand the loaf up vertically on its end on your board or counter to cool. This allows the steam to escape freely from all sides, preventing a soggy bottom and letting that hard top crust soften into a perfectly chewy texture.
Let it cool completely before slicing to reveal your beautiful flaxseed swirl!
