Here’s a simple and delicious recipe for Seeded Artisan Bread Dough that you can easily make at home. This bread is packed with the flavors and crunch of mixed seeds and has a soft, chewy interior with a crusty exterior.
Ingredients:
- Bread flour: 3 cups (360g)
- Whole wheat flour: 1 cup (120g)
- Active dry yeast: 2 tsp (7g)
- Warm water: 1 ½ cups (360ml), around 100°F (37°C)
- Honey: 1 tbsp (optional, for a slight sweetness)
- Salt: 1 ½ tsp (9g)
- Olive oil: 2 tbsp (30ml)
- Mixed seeds: ¾ cup (100g) (such as sunflower, pumpkin, sesame, flax, or chia)
- Optional additional flavorings:
- 1 tsp of dried herbs (like rosemary or thyme)
- A splash of apple cider vinegar (to help with dough development and flavor)
Instructions:
- Activate Yeast:
- In a small bowl, combine warm water and honey (if using). Sprinkle the yeast over the top, stir gently, and let it sit for 5–10 minutes until it becomes frothy. If it doesn’t foam, the yeast may be expired, and you should try again with fresh yeast.
- Mix the Dough:
- In a large mixing bowl, combine the bread flour, whole wheat flour, and salt. Stir to mix.
- Add the activated yeast mixture and olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a rough dough begins to form.
- Gradually add the mixed seeds into the dough and incorporate them. You can reserve a small amount of seeds for topping the bread later if you like.
- Knead the Dough:
- Transfer the dough to a clean, lightly floured surface. Knead the dough for about 8–10 minutes until it becomes smooth and elastic. You can also knead it in a stand mixer using a dough hook for about 5-7 minutes on medium speed.
- If the dough feels too sticky, sprinkle in a small amount of flour. If it feels too dry, add a bit of water, a teaspoon at a time.
- First Rise (Bulk Fermentation):
- Lightly oil a clean bowl and place the dough in it. Cover with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1–1.5 hours, or until it has doubled in size.
- Shape the Dough:
- Once the dough has risen, gently punch it down to release any air bubbles.
- Turn the dough out onto a floured surface and shape it into a round or oval loaf, depending on your preference. You can also form it into a baguette or split it into two smaller loaves.
- Optionally, sprinkle some of the reserved seeds over the surface of the dough and gently press them in.
- Second Rise:
- Place the shaped dough onto a parchment-lined baking sheet or into a well-floured proofing basket.
- Cover the dough and let it rise for another 45–60 minutes until it puffs up again.
- Preheat the Oven:
- Preheat your oven to 450°F (230°C) with a baking stone or a heavy-duty baking sheet inside (if using).
- Place a small oven-safe dish with water on the bottom rack to create steam for a crispy crust.
- Score the Dough:
- Before baking, use a sharp knife or bread lame to score the top of the dough. This allows the bread to expand as it bakes and gives it a beautiful, rustic appearance.
- Bake the Bread:
- Carefully place the dough onto the preheated baking stone or baking sheet. Bake for 25–35 minutes, depending on the size of the loaf.
- The bread is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom. If you’re using a thermometer, the internal temperature should reach about 200°F (93°C).
- Cool:
- Let the bread cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set and the flavors to develop fully.
Enjoy your fresh, seeded artisan bread! It’s perfect for sandwiches, toast, or just dipping into some olive oil.
