Here’s a recipe for homemade seeded artisan bread dough that’s perfect for creating a flavorful, rustic loaf. This dough incorporates a variety of seeds for added texture and nutrition. You can use your choice of seeds such as sunflower, sesame, flax, and poppy, but feel free to customize it!
Ingredients:
- 3 1/2 cups (440g) all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons sugar or honey
- 2 teaspoons active dry yeast
- 1 1/4 cups (300ml) warm water (about 110°F/43°C)
- 2 tablespoons olive oil (optional, for extra flavor and moisture)
- 1/2 cup (70g) mixed seeds (sunflower, sesame, flax, or pumpkin seeds)
- 1/4 cup (35g) rolled oats (optional, for extra texture)
- 1 tablespoon chia seeds (optional, for added nutrients)
Instructions:
- Activate Yeast:
- In a small bowl, combine the warm water and sugar (or honey). Sprinkle the yeast over the water and stir gently to dissolve. Let it sit for about 5-10 minutes until the mixture becomes frothy.
- Prepare Dry Ingredients:
- In a large bowl, mix the flour and salt. If you’re using any oats or seeds in the dough, add them now, reserving a small portion of seeds for topping (if desired).
- Combine Wet and Dry Ingredients:
- Once the yeast mixture is frothy, pour it into the bowl with the flour mixture. Add the olive oil if using.
- Stir with a wooden spoon or your hands until a dough forms. If the dough is too sticky, add a little extra flour, 1 tablespoon at a time. If it’s too dry, add a little more water.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, adding flour if necessary, until the dough is smooth, elastic, and slightly tacky.
- Optionally, you can knead in the remaining seeds at this stage if you haven’t mixed them in earlier.
- First Rise:
- Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1-2 hours or until it has doubled in size.
- Shape the Dough:
- Punch down the dough to release the air. Turn it out onto a floured surface and shape it into a round or oval loaf.
- If you’d like a crunchy top, lightly flour the surface and sprinkle the reserved seeds on top. Press them gently into the dough to help them adhere.
- Second Rise:
- Place the shaped dough onto a parchment-lined baking sheet or into a well-floured proofing basket. Cover with a towel and let it rise for another 30-45 minutes, until puffy and nearly doubled in size.
- Preheat Oven:
- Preheat your oven to 450°F (230°C). If you want a steamy oven for a crustier bread, place a baking pan in the bottom of the oven while it preheats, and pour hot water into it just before baking.
- Bake:
- Just before baking, use a sharp knife or razor blade to make a few shallow slashes across the top of the dough for decoration and to help it expand as it bakes.
- Bake the bread for 25-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool:
- Remove the bread from the oven and let it cool on a wire rack before slicing.
Enjoy your delicious homemade seeded artisan bread! It’s perfect for sandwiches, toasted with butter, or served alongside soups and salads.
