Seeded Artisan Bread Dough Recipe

 

Ingredients:

3 1/2 cups (440g) bread flour or all-purpose flour

1 1/2 cups (360ml) warm water (about 100°F/38°C)

2 1/4 tsp (1 packet) active dry yeast or instant yeast

1 1/2 tsp salt

1 tbsp honey or sugar (optional, for flavor and browning)

1/2 cup mixed seeds (sunflower, pumpkin, sesame, flax, poppy, etc.)

Extra seeds for topping (optional)

Instructions:

1. Activate the yeast (if using active dry yeast):

In a bowl, combine warm water and honey (if using). Sprinkle the yeast over the water, stir gently, and let sit for 5-10 minutes until frothy.

If using instant yeast, you can skip this step and mix it directly with the flour.

2. Mix the dough:

In a large bowl, combine the flour, salt, and seeds.

Add the yeast mixture (or water for instant yeast) and mix with a wooden spoon or your hands until a sticky dough forms.

3. First rise:

Cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature for 8-12 hours (overnight), until doubled in size and bubbly.

If you're short on time, you can let it rise in a warm place for 2-3 hours.

4. Shape the dough:

Turn the dough onto a lightly floured surface. Gently stretch and fold it a few times, then shape it into a round or oval loaf.

Place the dough on a parchment-lined baking sheet or proofing basket (seam side down).

Cover and let rise for another 30-60 minutes.

5. Preheat the oven:

Preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside while preheating.

6. Bake the bread:

Sprinkle the top of the dough with extra seeds if desired, then carefully transfer it to the hot Dutch oven (or onto the baking stone).

Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown and crusty.

7. Cool and serve:

Let the bread cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.

Enjoy your homemade seeded artisan b

read with butter, spreads, or on its own! Let me know if you need any tips.