There’s nothing quite as comforting as the aroma of freshly baked bread filling your kitchen. Whether you’re a seasoned baker or just starting out, this Seeded Artisan Bread Dough recipe offers a satisfying, flavorful experience that’s easier than you think. This bread boasts a soft, chewy interior, a golden crust, and the nutty crunch of mixed seeds like flax, sesame, sunflower, or chia.
Perfect for toast, sandwiches, or as a side to soups and stews, this seeded bread offers rustic charm and delicious nourishment. Let’s explore how to create this wholesome loaf from scratch, even with minimal baking experience.
Ingredients Overview
Here’s what you’ll need to get started:
- 1 cup (240ml) warm water – activates the yeast. Should be around 100–110°F (38–43°C).
- 3 cups (360g) all-purpose flour – provides the structure of the bread.
- 1 tablespoon (10g) sugar – feeds the yeast and adds subtle sweetness.
- 1 packet (2 1/4 tsp) active dry yeast – helps the dough rise.
- 1 1/2 teaspoons (9g) salt – enhances flavor.
- 2 tablespoons (30ml) olive oil – adds richness and moisture.
- 2 tablespoons (20g) mixed seeds – adds texture, nutrition, and flavor.
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, pour in 1 cup of warm water. Mix in 1 tablespoon of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes. Once it turns foamy and bubbly, your yeast is active and ready.
Tip: If the yeast doesn’t foam, it may be expired, or the water may have been too hot or too cold. Start over with new yeast and proper water temperature.
2. Make the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour and 1 1/2 teaspoons of salt. Add the foamy yeast mixture and 2 tablespoons of olive oil. Mix with a wooden spoon or your hands until the dough just comes together. It should look rough and shaggy.
3. Add Seeds and Knead
Sprinkle in 2 tablespoons of your favorite seed mix. Knead the dough by hand on a lightly floured surface or in a stand mixer with the dough hook attachment on medium speed for 8–10 minutes, or until it becomes smooth and elastic.
The dough should be slightly tacky but not sticky. If it’s too dry, add a teaspoon of water at a time. Too wet? Sprinkle a bit of flour until the texture feels right.
Great Seed Combos:
- Sunflower + sesame
- Flax + chia
- Pumpkin + poppy seeds
4. First Rise (Bulk Fermentation)
Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a damp towel.
Let it rise in a warm, draft-free space for 1 to 2 hours, or until doubled in size. A kitchen with the oven light on works great.
5. Shape the Dough
Gently punch down the dough to release gas. Transfer it to a floured surface and shape it into your desired form:
- A round boule for a rustic look
- A batard or oval loaf for slicing
- Divide it into rolls or mini loaves
Place shaped dough on a parchment-lined baking sheet or in a greased loaf pan.
6. Second Rise
Cover the shaped dough with a towel or wrap and let it rest for 30–45 minutes, or until slightly puffy. During this time, preheat your oven to 375°F (190°C).
7. Bake
Bake the bread for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If you’ve shaped smaller rolls, check after 20 minutes as they bake faster.
Optional: For extra crispiness, place a pan of hot water in the oven’s bottom rack while baking to create steam.
8. Cool and Serve
Transfer the finished bread to a wire rack and let it cool for at least 15–20 minutes before slicing. Cutting too early can cause the bread to become gummy inside.
Enjoy with butter, cheese, or dipped in olive oil and herbs.
Frequently Asked Questions (FAQs)
Can I use whole wheat flour instead of all-purpose?
Yes! Replace up to 50% of the flour with whole wheat. You may need to add a bit more water, as whole wheat absorbs more liquid.
How do I store this bread?
Store cooled bread in a bread box or airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Can I use instant yeast instead of active dry?
Yes. Instant yeast doesn’t need to be activated in water. Just add it with the dry ingredients. You can use the same amount.
Can I add more seeds on top?
Definitely! Before baking, brush the loaf with water or egg wash and sprinkle extra seeds on top for visual appeal and crunch.
Why didn’t my bread rise properly?
This could be due to expired yeast, cold ambient temperatures, or insufficient kneading. Make sure your yeast is active, the dough is kneaded until elastic, and your rise environment is warm enough.
Nutritional Highlights
Here’s why this seeded bread isn’t just tasty, but also good for you:
- Seeds provide fiber, protein, and healthy fats
- Olive oil adds heart-healthy monounsaturated fats
- Homemade bread avoids preservatives and additives
Each slice (depending on size and seed type) contains:
- ~180 calories
- 5g protein
- 6g fat
- 25g carbs
- 2g fiber
Final Thoughts
This Seeded Artisan Bread Dough recipe proves that rustic, bakery-style bread is totally achievable at home. With just a few ingredients and some patience, you can enjoy a loaf with a crispy crust, tender interior, and satisfying nutty flavor from seeds.
It’s incredibly versatile — perfect for sandwiches, served alongside soup, or enjoyed with a smear of butter and a hot drink. Once you master this base recipe, feel free to experiment with different flours, herbs, nuts, or spices to make it your own.
So, warm up your oven, grab your mixing bowl, and start baking — this seeded artisan bread is sure to become a staple in your home!