This crusty bread is filled with a mix of seeds, giving it a nutty, earthy flavor and an irresistible texture. It’s perfect as a standalone snack, for sandwiches, or alongside soups and salads.
Ingredients
(Makes 1 large loaf or 2 smaller loaves)
3 ½ cups (420g) all-purpose or bread flour
1 ½ teaspoons salt
1 teaspoon sugar
1 packet (2 ¼ teaspoons) instant yeast
1 ½ cups (360ml) warm water (about 110°F/43°C)
3 tablespoons mixed seeds (e.g., sesame seeds, sunflower seeds, flaxseeds, chia seeds, or pumpkin seeds)
1 tablespoon olive oil (optional, for a softer crust)
Extra seeds for topping (optional)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour, salt, sugar, and yeast.
Stir in the warm water and mix until a shaggy dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable.
Add the seeds and olive oil (if using), and knead gently in the bowl to combine.
Step 2: Knead and Rest
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
No-Knead Option: If you prefer a no-knead method, simply mix the ingredients until combined and let the dough rest for 8–12 hours at room temperature.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1–2 hours, or until doubled in size.
Step 3: Shape the Dough
Once the dough has risen, punch it down to release any air.
Shape it into a round or oval loaf (or divide it into two smaller loaves). Place it on a parchment-lined baking sheet or in a proofing basket.
Step 4: Final Rise
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