2. Prepare the Dough:
While your yeast is activating, take a large mixing bowl and add 3 cups of all-purpose flour along with 1 1/2 teaspoons of salt. Stir these dry ingredients together until they are well combined. Salt is essential in controlling the rise of the dough, so make sure it’s evenly distributed throughout the flour. Once the yeast mixture has become foamy, pour it into the flour mixture, followed by 2 tablespoons of olive oil. Using a wooden spoon or your hands, mix everything together until the dough begins to come together. At this point, it should form a sticky mass.
3. Incorporate the Seeds:
To add an extra layer of flavor and texture, stir in the 2 tablespoons of mixed seeds (flax, chia, sesame, or sunflower seeds). These seeds not only contribute a pleasant crunch but also provide additional nutrients like omega-3 fatty acids, fiber, and protein. You can choose any combination of seeds you prefer, but a mixture of all four gives the bread a wonderful texture and flavor.
Once the seeds are evenly incorporated, it’s time to knead the dough. If you’re doing this by hand, turn the dough onto a lightly floured surface and knead it for 8-10 minutes. Push the dough away from you with the heel of your hand, fold it over, and repeat the process. Kneading helps develop the gluten in the dough, which gives the bread structure and elasticity. If you’re using a stand mixer with a dough hook, set it to medium speed and let it knead the dough for about 8 minutes. The dough should be smooth, elastic, and slightly tacky to the touch. If it feels too sticky, add a little more flour, but be careful not to overdo it, as you want the dough to retain some moisture for a soft crumb.
4. First Rise:
After kneading, shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough around in the bowl to coat it with oil, which helps prevent it from drying out during the rise. Cover the bowl with a damp cloth or plastic wrap to keep the dough warm and allow it to rise. Let it sit in a warm, draft-free area for about 1-2 hours, or until it has doubled in size. This is known as the first rise, and it’s an important step in developing the bread’s light, airy texture. If you have a slightly cooler environment, it might take a little longer, so be patient.
5. Shape the Dough:
Once the dough has risen and doubled in size, it’s time to deflate it gently. Turn it out onto a lightly floured surface and knead it a few times to release the air bubbles. At this stage, you can shape the dough into a traditional loaf, or divide it into smaller portions and shape them into rolls. If you prefer a round or oval shape, simply form the dough into a tight ball or oval and place it on a parchment-lined baking sheet. For a loaf, transfer the dough to a loaf pan. The dough should be fairly smooth at this point, and the mixed seeds will be visible on the outside, adding a rustic look to your bread.
6. Second Rise:
After shaping the dough, let it rise a second time. This rise is typically shorter, about 30-45 minutes, and helps the dough become more puffy and soft. Cover the shaped dough with a cloth or plastic wrap, and let it rest in a warm spot until it has slightly puffed up. If you’re baking rolls, this rise might be a bit quicker since the individual pieces have more surface area.
7. Preheat and Bake:
While the dough is rising, preheat your oven to 375°F (190°C). Once the dough has risen, it’s time to bake it! Place the loaf or rolls in the center of the oven and bake for 25-30 minutes for a loaf, or about 20 minutes for rolls. The bread should be golden brown on top and sound hollow when tapped on the bottom. This hollow sound is a great indicator that the bread is fully cooked inside. If you’re unsure, you can check the internal temperature with a kitchen thermometer; it should read about 190°F (88°C) when fully baked.
8. Cool and Serve:
Once the bread is done baking, remove it from the oven and let it cool on a wire rack. Allowing the bread to cool before slicing ensures that the texture will set properly, and prevents the bread from becoming gummy. Freshly baked bread can be a little too soft when hot, and it’s always best to wait about 15-20 minutes before cutting into it.
Tips for Success:
- Proper Yeast Activation: Ensure your water is warm, not hot, as high temperatures can kill the yeast. If you don’t see any bubbling after 10 minutes, your yeast may be expired, and you’ll need to start over with fresh yeast.
- Kneading the Dough: If kneading by hand, ensure you knead for the full 8-10 minutes. You can test the dough’s elasticity by gently stretching it. If it forms a thin membrane without tearing, it’s ready for the rise.
- Seed Variation: Feel free to experiment with different seed combinations, or even add nuts like sunflower or pumpkin seeds for extra crunch.
- Storing the Bread: Homemade bread is best enjoyed fresh, but you can store it in an airtight container or plastic bag for up to 3 days. To keep it fresh longer, slice the bread only when needed, as it can dry out faster once cut.
Enjoy this warm, seed-studded loaf with a pat of butter or as the perfect base for a sandwich. Whether you pair it with a cup of soup or serve it alongside a meal, this homemade seeded bread is sure to be a hit with your family and friends. Happy baking
