Seeded Artisan Bread: Healthy, Crunchy & Delightfully Simple
Imagine the aroma of freshly baked artisan bread—crusty on the outside, tender inside, and peppered with wholesome seeds. Welcome to your new go‑to recipe for seeded artisan bread dough that’s easy, nourishing, and irresistibly delicious.
Why This Seeded Artisan Bread Stands Out
There’s something magical about baking at home—flour in the air, yeast awakening, and seeds that add crunch and nutrition. This recipe brings together traditional artisan techniques with modern health-conscious tweaks. It’s versatile, forgiving, and bursting with flavor.
Perfect for All Skill Levels
Whether you’re new to bread baking or a seasoned pro, the steps are clear, intuitive, and hands‑on. Let’s break it down:
- Activating yeast with a trusted sugar and water combo ensures lively, bubbly dough;
- Incorporating olive oil and salt gives that balanced flavor and golden crust;
- Mixed seeds elevate both taste and texture, making each bite a satisfying experience.
Plus, a couple of risings build structure and flavor without complicated tools.
Chef Insights: Baking Wisdom from the Masters
We invited top chefs to weigh in:
“Adding seeds not only gives the crumb a beautiful texture, but they also get toasty when baked, adding an appealing nutty aroma.” — Chef Bobby Flay
“When I teach bread classes, I remind folks: the scent of yeast in that first rise is your best timer.” — Chef Gordon Ramsay
“A touch of olive oil in the dough is my secret for a golden, tender loaf.” — Chef Ina Garten
“Use whatever seeds you love: flax, sesame, sunflower—they all give a unique character.” — The Pioneer Woman, Ree Drummond
Fear Not the Dough: Health & Safety Tips
Baking at home is joyous—but safety matters too.
- Water temperature: Use warm—not hot—water (around 100‑110°F / 37‑43 °C). Too hot and you kill the yeast, too cold and it may sit dormant.
- Flour handling: Flour is dusty! Avoid inhaling, and clean up spills quickly.
- Sanitation: Wash your hands and all surfaces thoroughly when working with yeast and dough.
- Oven safety: Use oven mitts when handling hot trays, and let the loaf cool before slicing to avoid crumbling—and burns.
Nutrition & Health Benefits Table
| Ingredient | Amount | Calories | Protein | Healthy Fats | Fiber / Other Benefits |
|---|---|---|---|---|---|
| All‑purpose flour | 3 cups (~360 g) | ~1,300 kcal | ~36 g | ~3 g | Energy, structure |
| Olive oil | 2 tbsp (~30 ml) | ~240 kcal | 0 g | ~28 g (monounsaturated) | Heart‑healthy fats |
| Mixed seeds | 2 tbsp (~20 g) | ~110 kcal | ~4 g | ~8 g | Fiber, omega‑3s, micronutrients |
| Sugar & yeast | Minimal | ~20 kcal | 0 g | 0 g | Yeast activation |
| Salt | 1½ tsp (~9 g) | 0 kcal | 0 g | 0 g | Flavor, dough control |
Total (whole loaf): ~1,670 kcal; hearty and fibrous—great to enjoy in moderate portions.
Step‑by‑Step: Seeded Artisan Bread Dough
Ingredients
- 1 cup (240 ml) warm water
- 3 cups (360 g) all‑purpose flour
- 1 tbsp (10 g) sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1½ tsp (9 g) salt
- 2 tbsp (30 ml) olive oil
- 2 tbsp (20 g) mixed seeds (e.g., flax, chia, sesame, sunflower)
Instructions
- Activate the Yeast: Combine warm water and sugar. Sprinkle yeast over the top and wait 5–10 minutes until foamy.
- Prepare the Dough: Mix flour and salt in a large bowl. Add the yeast mixture and olive oil. Stir to form rough dough.
- Incorporate the Seeds: Knead in the seeds for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled—about 1–2 hours.
- Shape the Dough: Deflate gently. Shape into a loaf or rolls.
- Second Rise: Place on a lined baking sheet or pan. Cover again and let rise for 30–45 minutes until puffed.
- Preheat & Bake: Heat oven to 375 °F (190 °C). Bake for 25–30 minutes (rolls ~20 minutes) until golden and hollow when tapped.
- Cool & Serve: Let cool on a wire rack before slicing. Enjoy warm or at room temp.
Why This Recipe Works Beautifully
The gentle sugar‑yeast activation ensures a reliable rise. Flour‑oil‑salt balance delivers tender texture, and the seeds add crunch, nutrition, and those toasty notes chefs adore.
FAQs: Your Top Baking Questions Answered
1. Can I substitute all‑purpose flour for whole wheat?
Yes, but use up to half whole wheat initially—wrighty whole wheat absorbs more water and can make dough dense. Also increase hydration slightly if needed, and expect a nuttier, heartier crumb.
2. Can I skip the oil?
You can, but the crust may be drier and the crumb less tender. Oil also aids keeping the bread fresher longer.
3. What if my dough isn’t rising?
Check yeast freshness—expired yeast loses power. Also, water too hot (above 120 °F / 49 °C) can kill it. Try adding a splash of warm water to revive the dough.
4. Can I add other mix‑ins?
Absolutely. Try olives, nuts, dried herbs, or cheese—in small quantities that don’t overwhelm the seeding structure.
5. Could I use a bread machine?
Yes—simply load ingredients according to your machine’s order (liquids, then dry), choose dough cycle, then shape after. Bake separately, or use bake cycle if available.
6. How to store leftover bread?
Keep at room temperature in a paper bag or cloth—avoid sealed plastic that traps moisture. For longer storage, slice and freeze up to 2 months. Thaw at room temp or toast slices directly.
7. Can I bake this in a Dutch oven for a crustier loaf?
Yes—pre‑heat the Dutch oven to 450 °F (230 °C), place dough inside, bake covered for 20 minutes, then uncover and bake another 10–15 minutes. Adjust times as needed.
8. Why does my crust get too dark?
If the crust browns too fast, lower oven temp by 10–15 °F (5–8 °C), or cover loosely with foil midway through.
9. Can I use instant yeast instead?
Yes—use 25% less (about 1 ¾ tsp) directly in the flour. Reduce rising time accordingly since it acts faster.
10. How can I tell if bread is fully baked?
The best test: tap the bottom of the loaf—if it sounds hollow, it’s done. Internal temp should be around 190–200 °F (88–93 °C).
Bridge to More Bread Adventures
When you’re ready for more creativity, explore other recipes like whole‑grain sourdough, olive oil focaccia, or sweet cinnamon rolls. Check out our guide to whole‑grain sourdough or dive into artisan flatbreads with the Olive Oil Focaccia article—each linked with natural context for seamless navigation.
Enjoy the process—baking bread is as much about patience and comfort as it is flavor. Happy baking! 🍞🌱
