Seeded Artisan Bread Dough Recipe

Here’s a simple and delicious recipe for seeded artisan bread dough that you can make at home:

Ingredients:

• 3 cups (360g) all-purpose flour (or bread flour for more chew)
• 1 cup (120g) whole wheat flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar or honey (optional, for a hint of sweetness)
• 2 teaspoons active dry yeast or instant yeast
• 1 ½ cups (360ml) warm water (110°F/43°C)
• 2 tablespoons olive oil (or vegetable oil)
• ¾ cup mixed seeds (sunflower, pumpkin, sesame, chia, or your choice)
• 1 tablespoon flaxseeds (optional, for added texture and nutrition)

Instructions:

1. Activate the yeast (if using active dry yeast):
   • In a small bowl, combine the warm water, sugar (or honey), and yeast. Stir and let it sit for about 5–10 minutes until it becomes foamy. If using instant yeast, you can skip this step and add it directly to the flour mixture.
2. Prepare the dough:
   • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
   • If using instant yeast, add it now along with the flaxseeds, if using.
   • Create a well in the center of the flour mixture and pour in the activated yeast mixture (or just water and yeast if you skipped activation). Add the olive oil.
   • Stir with a wooden spoon or your hands until the dough starts to come together.
3. Knead the dough:
   • Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for about 6–7 minutes on low to medium speed.
   • After kneading, fold in the mixed seeds and knead for another 1–2 minutes until they’re evenly incorporated.
4. First rise:
   • Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for about 1–1.5 hours, or until doubled in size.
5. Shape the dough:
   • Once the dough has risen, gently punch it down to deflate it.
   • Shape it into a round or oval loaf, or divide it into smaller pieces for rolls, depending on your preference.
   • Place the shaped dough onto a parchment-lined baking sheet or a well-floured proofing basket (for more rustic results).
6. Second rise:
   • Cover the dough and let it rise again for about 30 minutes, until it has puffed up a bit.
7. Preheat the oven:
   • Preheat your oven to 450°F (230°C) while the dough is having its second rise.
   • For a crispy crust, place a shallow pan of water on the bottom rack of the oven to create steam.
8. Bake:
   • Before placing the dough in the oven, you can score the top of the loaf with a sharp knife to help it expand while baking.
   • Bake for 25–30 minutes (depending on the size of the loaf) or until the bread is golden brown and sounds hollow when tapped on the bottom.
   • For rolls, bake for 15–20 minutes.
9. Cool:
   • Let the bread cool on a wire rack for at least 15–20 minutes before slicing.

Enjoy your fresh, warm seeded artisan bread! You can pair it with butter, cheese, or use it for sandwiches.