Seeded (or Herbed) Artisan Bread Dough
This seeded (or herbed) artisan bread dough is easy and delicious.
Servings: 1 loaf
Ingredients
- 1 cup (240ml) warm water
- 3 cups (360g) all-purpose flour
- 1 tablespoon (10g) sugar
- 1 packet (2¼tsp) active dry yeast
- 1½ teaspoons (9g) salt
- 2 tablespoons (30ml) olive oil
Either:
- 2 tablespoons (20g) mixed seeds (such as flax, chia, sesame, or sunflower seeds)
Or:
- 2 tablespoons (20g) mixed dried herbs (such as chives, dill, parsley, rosemary, thyme, garlic powder)
Instructions
- Activate the Yeast: In a small bowl, combine warm water (not hot) with sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy. This step ensures the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture and olive oil, mixing until the dough starts to come together.
- Incorporate the Seeds or Herbs: Add the mixed seeds or mixed dried herbs to the dough. Knead by hand or with a mixer using a dough hook on medium speed for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Dough: Once risen, gently deflate the dough and turn it onto a lightly floured surface. Shape it into a loaf or divide it into rolls, depending on your preference.
- Second Rise: Place the shaped dough onto a parchment-lined baking sheet or into a loaf pan. Cover and let rise again for 30-45 minutes, or until slightly puffed.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Rolls may bake faster, around 20 minutes.
- Cool and Serve: Allow the bread to cool on a wire rack before slicing.
- Enjoy!
