Seeded Bread Dough

Here’s a simple recipe for seeded bread dough that you can use to create a delicious, hearty loaf with a variety of seeds for added flavor and texture:

Seeded Bread Dough Recipe

Ingredients:

• 500g (4 cups) all-purpose flour (you can substitute some with whole wheat flour for added texture)
• 10g (1 tbsp) salt
• 7g (1 packet) active dry yeast
• 1 tsp sugar
• 300ml (1 1/4 cups) warm water (not too hot, around 100°F/38°C)
• 2 tbsp olive oil (or vegetable oil)
• 1 tbsp honey (optional, for a slight sweetness)
• 2 tbsp sunflower seeds
• 2 tbsp sesame seeds
• 2 tbsp pumpkin seeds (optional, or swap for other seeds like flax, chia, or poppy seeds)
• Extra seeds for topping (optional)

Instructions:

1. Activate the yeast:
   • In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for 5–10 minutes until it becomes frothy.
2. Mix the dry ingredients:
   • In a large bowl, combine the flour and salt. Stir well to evenly distribute the salt through the flour.
3. Combine the wet ingredients:
   • Add the olive oil and honey (if using) to the yeast mixture. Stir well.
4. Make the dough:
   • Slowly pour the wet ingredients into the flour mixture while stirring with a wooden spoon or your hands. Once the dough begins to come together, add the seeds (sunflower, sesame, and pumpkin).
   • Knead the dough in the bowl for about 5 minutes until it starts to come together. If it’s too sticky, add a little more flour; if it’s too dry, add a splash of water.
5. Knead the dough:
   • Transfer the dough to a floured surface and knead for another 8–10 minutes until the dough becomes smooth and elastic.
6. First rise:
   • Place the dough in a lightly oiled bowl, turning it around so it’s coated in a thin layer of oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
7. Shape the dough:
   • Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and shape it into a round or oval loaf, or shape it into a long baguette if you prefer. You can also divide it into two smaller loaves if you prefer.
8. Second rise:
   • Place the shaped dough on a parchment-lined baking sheet or into a greased loaf pan. Cover with a clean towel and let it rise again for about 30–45 minutes, or until it has puffed up.
9. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
10. Optional seed topping:
    • If you’d like to add a little extra crunch, brush the top of the dough with a bit of water or egg wash (1 beaten egg mixed with 1 tbsp water), then sprinkle additional seeds over the top.
11. Bake:
    • Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature should read around 200°F (93°C).
12. Cool:
    • Let the bread cool on a wire rack before slicing. This helps the crumb set and enhances the flavor.

Enjoy your homemade seeded bread, perfect for sandwiches or just with a bit of butter!