Seeded Artisan Bread Dough Recipe

#### **Step 4: First Rise**
Place the dough in a clean, lightly oiled bowl and cover it with a damp kitchen towel or plastic wrap. Let the dough rise in a warm place for **1-2 hours** until it has doubled in size. If you’re in a cooler environment, you can also place the bowl in a turned-off oven with just the oven light on to help speed up the process.

#### **Step 5: Shape the Dough**
Once the dough has doubled in size, punch it down to release any excess air. Turn it out onto a floured surface and shape it into a round or oval loaf, depending on your preference. Alternatively, you can divide the dough into smaller portions to make individual rolls.

For an extra artisan look, you can score the top of the dough with a sharp knife or razor blade in a criss-cross pattern before baking.

#### **Step 6: Second Rise**
Place the shaped dough onto a baking sheet or into a bread pan lined with parchment paper. Cover it with a clean towel and allow it to rise again for **30-45 minutes**. During this time, preheat your oven to **375°F (190°C)**.

#### **Step 7: Add the Seed Topping**
Before baking, lightly brush the top of the dough with a bit of water or olive oil to help the seeds stick. Then, sprinkle a generous amount of **seeds** over the top of the dough, pressing them gently into the surface. This will give the bread a beautiful appearance and an extra crunch.

#### **Step 8: Bake**
Bake the dough in the preheated oven for about **30-35 minutes** or until the loaf is golden brown on top and sounds hollow when tapped on the bottom. If you’re making smaller rolls, they may take less time, around **20-25 minutes**.

If you want a super-crispy crust, you can place a small dish of water in the oven while the bread is baking to create steam. This will enhance the crust’s texture.

#### **Step 9: Cool and Slice**
Once your bread is baked, remove it from the oven and let it cool on a wire rack for at least **15-20 minutes** before slicing. This allows the bread to set and makes sure you don’t lose all the delicious moisture inside.

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### **Tips for Success**

– **Flour Substitutions**: You can swap some of the **all-purpose flour** for **whole wheat flour** for a denser and more earthy flavor. Just be sure to adjust the liquid amounts as whole wheat flour can absorb more water.
– **Seed Variety**: Feel free to customize the seed mixture to your preference. You can add **chia seeds**, **poppy seeds**, or **hemp seeds** for even more variety.
– **Sourdough Option**: If you prefer a more tangy flavor, you can turn this recipe into a **sourdough-based bread** by incorporating **sourdough starter** in place of yeast.
– **Longer Rise for More Flavor**: If you have time, you can let the dough rise slowly in the refrigerator overnight. This will deepen the flavor of the bread and give it an even better texture.

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### **Why This Seeded Artisan Bread Is So Amazing**

This seeded artisan bread is not just delicious; it’s **versatile**, **nutritious**, and **easy to make**. It can be served as the perfect accompaniment to soups, stews, or salads, or it can be used to make gourmet sandwiches. The combination of crunchy seeds and soft, airy crumb makes each bite a satisfying experience.

Whether you’re an experienced baker or someone just starting out, this recipe will help you create a bakery-quality loaf of artisan bread in the comfort of your own home. With a few simple ingredients and a little patience, you can enjoy fresh, warm bread that is far better than anything you can buy at the store.

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### **Conclusion**

Baking your own **Seeded Artisan Bread** is not only a rewarding experience but also an easy way to elevate your meals. With its combination of **nutty flavor**, **crunchy texture**, and **soft crumb**, this bread is sure to become a household favorite. Whether you’re baking it for a special occasion or just because you love fresh, homemade bread, this recipe will deliver delicious results every time.

Give it a try—you might just find that this simple, rustic bread is **better than any store-bought loaf** you’ve ever had! Happy baking!