Seeded Artisan Bread Dough Recipe
Ingredients:
For the Bread Dough:
• 3 1/2 cups all-purpose flour (you can also use a combination of whole wheat and all-purpose flour for added depth)
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon instant dry yeast (or active dry yeast)
• 1 1/4 cups warm water (about 110°F/43°C)
• 2 tablespoons olive oil (or vegetable oil)
• 1/2 cup mixed seeds (such as sunflower, pumpkin, sesame, and flaxseed; you can use any combination, or just one type)
• 2 tablespoons sesame seeds (for topping, optional)
• 1 tablespoon poppy seeds (for topping, optional)
Instructions:
Step 1: Activate the Yeast (if using active dry yeast)
• In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the yeast becomes frothy and bubbly. This step is only necessary for active dry yeast. If you’re using instant yeast, you can skip this step and add the yeast directly to the dry ingredients.
Step 2: Mix the Dry Ingredients
• In a large mixing bowl, combine the all-purpose flour and salt. If you’re using whole wheat flour, substitute up to half of the all-purpose flour for whole wheat flour.
• Add the mixed seeds (sunflower, pumpkin, sesame, flax, etc.) to the flour mixture. Set aside about 1-2 tablespoons of the mixed seeds for topping the bread later.
Step 3: Combine Wet and Dry Ingredients
• Make a well in the center of the dry ingredients and pour in the activated yeast mixture (if using active dry yeast) or the instant yeast directly into the well. Add the olive oil.
• Stir with a wooden spoon or spatula until the dough begins to come together. The dough should be somewhat shaggy at this point, which is normal.
Step 4: Knead the Dough
• Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding more flour as needed. The dough should be smooth and elastic, but still slightly tacky. If the dough feels too dry, add a tablespoon of water at a time; if it’s too wet, sprinkle in a little more flour.
Scrutiny Tip: Kneading is a crucial step in developing the gluten structure, which helps the bread rise. Don’t rush it! The dough should pass the “windowpane test” when it’s done—take a small piece and stretch it; it should form a thin, translucent membrane without tearing.
Step 5: First Rise
• Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm, draft-free area for about 1 to 1 1/2 hours, or until it doubles in size. You can preheat your oven to 200°F (93°C) for a few minutes and then turn it off to create a warm environment for the dough.
Scrutiny Tip: The dough is ready when you gently press your finger into it, and the indentation remains.
Step 6: Shape the Dough
• Once the dough has risen, punch it down gently to release the air bubbles. Turn it out onto a lightly floured surface and shape it into your desired loaf shape—either a round boule (round loaf) or an oval-shaped batard.
• If you’re making a round loaf, shape the dough into a tight ball by folding the edges into the center and pinching the seams together underneath. For an oval-shaped loaf, flatten the dough slightly and then fold the sides over toward the center, pinching the seam closed.
• If you prefer a more rustic look, you can just shape it loosely without worrying about perfection.
Step 7: Second Rise
• Transfer the shaped dough onto a piece of parchment paper or a floured surface like a proofing basket or a bowl lined with a towel.
• Cover with a kitchen towel or plastic wrap and let the dough rise for an additional 30-60 minutes, or until it has doubled in size. You can also place it in the fridge for an overnight rise if you prefer to bake it the next day (this will also develop more flavor).
Step 8: Preheat the Oven and Prepare the Baking Surface
• About 20 minutes before the end of the second rise, preheat your oven to 450°F (232°C). Place a Dutch oven with its lid in the oven while it preheats (this helps create steam and a crusty exterior), or place a baking stone or sheet in the oven if you’re not using a Dutch oven.
• If you’re using a baking stone or sheet, prepare a piece of parchment paper to transfer your shaped dough onto.
Scrutiny Tip: If you want a crispier crust, you can add a small pan of water to the bottom of the oven during baking to create steam.
Step 9: Score the Dough
• Once the dough has risen, gently turn it out onto a piece of parchment paper (if it’s not already on one). Using a sharp knife or razor blade (called a baker’s lame), score the top of the dough with a few slashes—this helps the bread expand during baking and prevents it from bursting unexpectedly.
• Sprinkle the top with the reserved sesame seeds or poppy seeds for a decorative finish.
Step 10: Bake the Bread
• Carefully transfer the dough (on the parchment paper) into the preheated Dutch oven or onto your baking stone/sheet. If using a Dutch oven, cover it with the lid.
• Bake for 30-35 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Scrutiny Tip: If you don’t have a Dutch oven, you can also bake the bread on a baking sheet, but a covered pot helps create a crustier exterior.
Step 11: Cool the Bread
• Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Scrutiny Tip: Let the bread cool for at least 30 minutes before slicing to allow the interior crumb to set. Slicing too early can result in a gummy texture.
Tips for Perfect Seeded Artisan Bread:
1. Hydration: This dough should be slightly sticky, which helps achieve the characteristic open crumb of artisan bread. If the dough feels too dry, add a bit more water, 1 tablespoon at a time.
2. Yeast: Instant yeast can be added directly to the dry ingredients without proofing. However, if you use active dry yeast, remember to activate it in warm water first.
3. Flavor Variations: Add herbs, such as rosemary or thyme, or use a mix of different seeds, like chia or caraway, to suit your flavor preferences.
4. Steam for a Crispy Crust: If you don’t have a Dutch oven, place a shallow pan of water on the bottom rack of your oven while baking to create steam. This will help develop a nice, crispy crust.
5. Storing: Artisan bread is best eaten the day it’s made, but it will keep for 2-3 days wrapped in a linen cloth or paper bag. If you want to keep it longer, you can freeze it. Slice it before freezing for easy use later.
Enjoy Your Seeded Artisan Bread!
This seeded artisan bread has a beautifully rustic crust, a soft, chewy crumb, and the perfect balance of flavor from the seeds. It’s a versatile bread—delicious on its own, with a spread, or served with soups and salads. Enjoy!