- Activate the Yeast:
- In a small bowl or measuring cup, mix the warm water with honey and yeast. Stir to combine, and let it sit for about 5-10 minutes until frothy. This shows that the yeast is active.
- Mix the Dry Ingredients:
- In a large mixing bowl, combine the bread flour, whole wheat flour (if using), salt, and the variety of seeds (sunflower, pumpkin, flaxseeds, sesame, and chia). Stir well to distribute the seeds evenly.
- Form the Dough:
- Add the yeast mixture and olive oil to the dry ingredients. Stir until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour, one tablespoon at a time. If it’s too dry, add a bit more water.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- Shape the Dough:
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and shape it into a loaf. You can make it into a round boule or place it in a greased loaf pan for a traditional loaf shape.
- If desired, sprinkle additional seeds on top of the loaf for a decorative and crunchy topping. Gently press them into the dough so they stick.
- Second Rise:
- Cover the loaf with a cloth and let it rise again for 30-45 minutes, until it has puffed up.
- Preheat the Oven:
- While the bread is rising for the second time, preheat your oven to 375°F (190°C).
- Bake the Bread:
- Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- If the top browns too quickly, cover the loaf with aluminum foil halfway through baking.
- Cool and Serve:
- Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy with butter, spreads, or as part of your favorite sandwich.
Optional Add-Ins and Variations:
- Multigrain Bread: Replace ½ cup of the flour with rolled oats or another grain like buckwheat for a heartier loaf.
- Nutty Seeded Bread: Add ¼ cup of chopped walnuts, almonds, or pecans to the dough for extra crunch.
- Sweet Seeded Bread: Mix in 1 tablespoon of molasses or maple syrup for a slightly sweetened bread, perfect for breakfast toast.
Tips for Perfect Seeded Bread:
- For a softer crust, brush the loaf with melted butter immediately after it comes out of the oven.
- To make it extra crunchy, toast the seeds slightly in a dry pan before adding them to the dough.
- Experiment with seeds: Feel free to use whatever seeds you have on hand, such as poppy seeds, hemp seeds, or even quinoa.
Storage:
Store the seeded bread at room temperature in an airtight container for up to 3 days. For longer storage, freeze slices and toast them as needed.
How does this seeded bread recipe sound to you? Let me know if you’d like to add or change anything, or if you’d like a different variation!