This recipe yields a hearty, flavorful bread with a beautiful, rustic crust. The seeds add a delightful crunch and nutty flavor. Perfect for sandwiches, toast, or simply enjoyed on its own.
Ingredients:
- 1 cup warm water (105-115°F)
- 1 teaspoon active dry yeast
- 1 tablespoon honey
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
Instructions:
- Activate the Yeast: In a small bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes, or until foamy.
- Combine Dry Ingredients: In a large bowl, whisk together flour and salt.
- Mix Wet and Dry Ingredients: Pour the activated yeast mixture into the flour mixture. Stir until a dough forms.
- Add Seeds: Gently fold in the sunflower seeds, pumpkin seeds, and sesame seeds.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Loaf: Deflate the dough and shape it into a loaf. Place it in a greased loaf pan or a Dutch oven.
- Second Rise: Cover the loaf and let it rise for another 45 minutes to 1 hour.
- Bake the Bread:
- Oven Method: Preheat your oven to 450°F (230°C). Bake the loaf for 30-35 minutes, or until golden brown and sounds hollow when tapped.
- Dutch Oven Method: Preheat your Dutch oven to 450°F (230°C). Carefully place the loaf in the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until golden brown and sounds hollow when tapped.
- Cool and Enjoy: Let the bread cool completely before slicing.
Tips:
- For a more flavorful crust, score the top of the loaf before baking.
- Experiment with different types of seeds, such as flax seeds or chia seeds.
- To make a sourdough version, substitute some of the flour with sourdough starter.
Enjoy your homemade, seed-studded artisan bread!