Baking a rustic seeded artisan bread at home is a delightful endeavor that yields a hearty loaf rich in texture and flavor. Here’s a straightforward recipe to guide you through the process:
Ingredients:
• Dry Ingredients:
• 3 cups (375g) all-purpose flour
• 1/2 cup (45g) whole wheat flour
• 1/4 cup (25g) old-fashioned rolled oats
• 2 tablespoons raw pumpkin seeds (pepitas)
• 2 tablespoons raw sunflower seeds
• 2 tablespoons sesame seeds
• 1 tablespoon flaxseeds
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• Wet Ingredients:
• 1 1/2 cups (360ml) warm water
• 2 tablespoons honey or maple syrup
Instructions:
1. Mix the Dough:
• In a large bowl, combine all the dry ingredients: all-purpose flour, whole wheat flour, rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, salt, and instant yeast.
• In a separate bowl, mix the warm water with honey or maple syrup until dissolved.
• Pour the wet mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
2. First Rise:
• Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12-18 hours, or until it has doubled in size and is bubbly on the surface.
3. Shape the Dough:
• Lightly flour a work surface and your hands. Gently turn the dough onto the surface, being careful not to deflate it too much.
• Fold the edges of the dough towards the center to form a rough ball.
• Place the dough seam-side down onto a piece of parchment paper.
4. Second Rise:
• Cover the dough with a towel and let it rest for about 1-2 hours, or until it has puffed up slightly.
5. Preheat the Oven:
• About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven (with its lid) inside the oven to preheat as well.
6. Bake the Bread:
• Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven.
• Cover with the lid and return to the oven. Bake for 30 minutes.
• Remove the lid and bake for an additional 10-15 minutes, or until the crust is deep golden brown.
7. Cool the Bread:
• Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.