Ingredients
(Makes 1 large loaf or 2 smaller loaves)
- 3 ½ cups (420g) all-purpose or bread flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ cups (360ml) warm water (about 110°F/43°C)
- 3 tablespoons mixed seeds (e.g., sesame seeds, sunflower seeds, flaxseeds, chia seeds, or pumpkin seeds)
- 1 tablespoon olive oil (optional, for a softer crust)
- Extra seeds for topping (optional)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, whisk together the flour, salt, sugar, and yeast.
- Stir in the warm water and mix until a shaggy dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable.
- Add the seeds and olive oil (if using), and knead gently in the bowl to combine.
Step 2: Knead and Rest
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
- No-Knead Option: If you prefer a no-knead method, simply mix the ingredients until combined and let the dough rest for 8–12 hours at room temperature.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1–2 hours, or until doubled in size.
Step 3: Shape the Dough
- Once the dough has risen, punch it down to release any air.
- Shape it into a round or oval loaf (or divide it into two smaller loaves). Place it on a parchment-lined baking sheet or in a proofing basket.
Step 4: Final Rise
- Cover the shaped dough loosely with a towel or plastic wrap and let it rise again for 30–45 minutes, until it puffs up slightly.
Step 5: Prepare the Oven
- Preheat your oven to 450°F (230°C). Place a Dutch oven, baking stone, or an empty baking pan on the bottom rack of the oven to create steam for a crispy crust.
- If desired, brush the top of the loaf with water or an egg wash and sprinkle additional seeds for decoration.
Step 6: Bake
- Transfer the bread to the oven. If using a Dutch oven, carefully place the dough inside and cover with the lid.
- Bake for 20 minutes with the lid on or with steam, then remove the lid or steam source and bake for an additional 15–20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 7: Cool and Serve
- Let the bread cool on a wire rack for at least 20–30 minutes before slicing. This allows the interior to set properly.
- Enjoy fresh with butter, olive oil, or your favorite spread!
Tips for Success
- Seed Variations: Use any combination of seeds you like. Toast the seeds beforehand for extra flavor.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
- Add-ins: Incorporate dried fruits, nuts, or herbs for a different flavor profile.
This Seeded Artisan Bread recipe is as versatile as it is delicious. It’s perfect for home bakers looking to add a rustic touch to their kitchen creations. Let me know if you’d like ideas for customizing it further!
Enjoy.