Ingredients:
For the Dough:
- 3 1/2 cups all-purpose flour (or bread flour for more chew)
- 1 1/2 tsp salt
- 1 1/2 tsp sugar or honey
- 1 tbsp active dry yeast (or 1 packet)
- 1 1/4 cups warm water (110°F/43°C)
- 2 tbsp olive oil (or vegetable oil)
- 1/2 cup mixed seeds (sunflower, sesame, pumpkin, flax, etc.) (reserve some for topping)
- 1 tbsp rolled oats (optional, for texture)
- 1 tsp lemon juice or vinegar (optional, for extra tang)
For the Seed Coating:
- 2 tbsp mixed seeds (sunflower, sesame, pumpkin, flax)
- 1 tbsp rolled oats (optional)
- 1 tbsp water (for brushing)
Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water, sugar (or honey), and yeast. Stir lightly and let it sit for 5-10 minutes until it’s frothy and bubbly. If the mixture doesn’t bubble, your yeast may be expired, or the water may have been too hot or too cold.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour and salt. Stir in the mixed seeds and oats (if using).
3. Add Wet Ingredients:
Once the yeast is activated, add the yeast mixture, olive oil, and lemon juice (if using) to the dry ingredients. Stir with a wooden spoon until the dough comes together.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, fit it with the dough hook and knead on medium speed for 5-6 minutes.
The dough should be slightly tacky but not sticky. If it feels too sticky, add a bit more flour, a tablespoon at a time.
5. First Rise:
Lightly oil a large bowl and place the dough inside. Cover it with a damp towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 1/2 to 2 hours, or until it has doubled in size.
6. Shape the Dough:
After the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and shape it into a round or oval loaf, depending on your preference. If you want to make two smaller loaves, divide the dough in half and shape accordingly.
7. Second Rise:
Place the shaped dough on a parchment-lined baking sheet or in a well-floured banneton (a proofing basket). Cover it loosely with a towel and let it rise for about 30-45 minutes, or until puffed up and nearly doubled.
8. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside if you’re using one (this helps with a crispier crust). If you’re using a baking sheet, no need to preheat a separate pan.
9. Coat the Dough with Seeds:
Once the dough has risen, gently brush the top with a bit of water, then sprinkle the remaining mixed seeds and oats over the top of the dough for extra crunch and decoration. You can also press some seeds gently into the dough before the second rise for added texture.
10. Bake the Bread:
If using a Dutch oven, carefully transfer the dough into the preheated pot, cover with a lid, and bake for 25 minutes. Then, remove the lid and continue baking for another 15-20 minutes, or until the crust is golden and the bread sounds hollow when tapped on the bottom.
If using a baking sheet, simply bake the bread for 35-40 minutes, or until golden brown.
11. Cool the Bread:
Remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This helps the crumb set and ensures the texture is perfect.
Pro Tips for the Best Seeded Artisan Bread:
- Hydration: The dough should feel soft and slightly tacky. If it’s too dry, add a little more water, a tablespoon at a time. Too sticky? Add a little more flour during kneading.
- Flour Choices: Bread flour will give you a slightly chewier texture, but all-purpose flour works just fine for this recipe.
- Seeds Variations: Feel free to experiment with different seed blends. Add chia, poppy, or even some dried herbs (like rosemary or thyme) for extra flavor.
- Steam for a Crusty Loaf: If you want an even crunchier crust, place a pan of water on the lower rack of the oven while baking to create steam.
- Storage: This bread is best eaten fresh, but it will last for about 3-4 days if stored in an airtight container at room temperature. For longer storage, slice and freeze the bread.
Enjoy your Seeded Artisan Bread! Whether you’re making it for sandwiches, to serve with soups, or just to enjoy with butter, this bread is sure to impress with its beautiful texture and delicious flavor.