Seeded artisan bread is a delicious and hearty bread that incorporates a variety of seeds for added flavor and texture. This recipe is for a no-knead artisan bread that is easy to make and requires minimal hands-on time. Here’s how to make it:
Seeded Artisan Bread Recipe
Ingredients
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For the Dough:
- 3 cups all-purpose flour (or bread flour)
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water (about 110°F or 43°C)
- 1/2 cup mixed seeds (such as sunflower seeds, pumpkin seeds, sesame seeds, and flaxseeds)
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For the Topping (optional):
- Additional seeds for sprinkling on top (e.g., sesame seeds, poppy seeds)
Instructions
1. Mix the Dough:
- In a large mixing bowl, combine the flour, salt, and instant yeast. Stir to combine.
- Add the warm water and mix until a shaggy dough forms. It will be sticky and wet. Stir in the mixed seeds until evenly distributed.
2. First Rise:
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12-18 hours, or until it has doubled in size and is bubbly on the surface.
3. Shape the Dough:
- After the first rise, lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape the dough into a round loaf. Be careful not to deflate it too much.
- If desired, you can sprinkle additional seeds on top and gently press them into the dough.
4. Second Rise:
- Place the shaped dough on a piece of parchment paper. Cover it with a kitchen towel and let it rise for another 1-2 hours, or until it has puffed up.
5. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid) in the oven to preheat as well.
6. Bake the Bread:
- Once the oven is preheated, carefully remove the hot Dutch oven. Lift the parchment paper with the dough and place it into the Dutch oven (you can use the parchment paper to help transfer it).
- Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Cool:
- Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the interior to set properly.
Tips
- Storage: Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer-safe bag.
- Variations: Feel free to experiment with different types of seeds or add herbs and spices to the dough for extra flavor.
- Serving Suggestions: This bread is perfect for sandwiches, toast, or served with soups and salads.
Enjoy your homemade seeded artisan bread! It’s a wholesome and flavorful addition to any meal.