Cooking-ez.com

957 easy and fully explained recipes, with 20,643 photos and 77 videos

Seeded loaf

Seeded loaf

This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...).

Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.

38,4214.0/5

Grade this recipe :

Last modified on: October 24th 2017

For 2 loaves, you will need:

How long does it take?

PreparationRestingCookingStart to finish
47 min.2 hours 50 min.50 min.4 hours 27 min.
Preservation: A few days in a cloth bag. Freezes very well.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Seeded loaf : Photo of step #1Preheat the oven to 360°F (180°C).

Mix 50 g sesame seeds, 50 g linseed, 50 g poppy seeds and 50 g millet (see below for more about seeds).
5 min.
2 Seeded loaf : Photo of step #2Set aside 2 tablespoonsful of seeds to go on top of the loaves. 1 min.
3 Seeded loaf : Photo of step #3Lay a sheet of cooking parchment on a baking sheet and spread out the seeds evenly on this.

Put in the oven for 20 minutes to dry roast.
20 min.
4 Seeded loaf : Photo of step #4Pour 200 ml water into a bowl. 1 min.
5 Seeded loaf : Photo of step #5As soon as you take the seeds out of the oven, tip them into the water. The paper is useful for this. 2 min.
6 Seeded loaf : Photo of step #6Leave the seeds to absorb the water while you make the bread dough.

You will see that the weight of water is the same as the weight of seeds.
7 Seeded loaf : Photo of step #7In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.
8 Seeded loaf : Photo of step #8Put into a food-processor bowl: 1 kg plain white flour (French Type 65), 18 g salt, 250 g leaven, 7 g yeast and 600 g water.

Knead on slow speed for 18 minutes or, to be more precise, check for the gluten membrane using the window-pane test (see how in this video).
20 min.
9 Seeded loaf : Photo of step #9Then add the seeds (which should have absorbed all the water) to the dough. 1 min.
10 Seeded loaf : Photo of step #10Knead for a few more minutes, just to mix the seeds in.

Note: For the best way to knead, see: A few tips for effective kneading at home.
3 min.
11 Seeded loaf : Photo of step #11Gather the dough into a ball and transfer to a clean bowl, cover with a plastic sheet and leave to rest for 1 hour 30 minutes. 1 hour 30 min.
12 Seeded loaf : Photo of step #12After resting, cut the dough into 1 kg (2 lb) lumps. 5 min.
13 Seeded loaf : Photo of step #13Shape these lumps of dough into nice round balls (see how to do it in this video)... 3 min.
14 Seeded loaf : Photo of step #14...and cover with a plastic sheet.

Leave to rest for 20 minutes.
20 min.
15 Seeded loaf : Photo of step #15Prepare your proving baskets (bannetons), if you have them, by scattering a tablespoonful of seeds in the bottom. 1 min.
16 Seeded loaf : Photo of step #16Shape your loaves (see how to do it in this video), and place in the baskets with the "seam" on top (they will be turned the other way up to cook). 5 min.
17 Seeded loaf : Photo of step #17Cover with the plastic sheet once more and leave to rise for 1 hour. 1 hour
18 Seeded loaf : Photo of step #18Preheat the oven to 460°F (240°C) then bake the loaves for about 30-40 minutes, after slashing the tops.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
30 min.
19 Seeded loaf : Photo of step #19Leave to cool on a wire rack.

Remarks

Feel free to use different seeds in the mixture, either as replacements or in addition: pumpkin seeds, dark or light linseeds, oats, etc., but do try to keep to the proportion of 200g of seeds per kilogram (approx. 2 lb) of flour.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4978151 gr899 gr86 gr
249 %58 %85 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
2197 gr40 gr4 gr
11 %3 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 loaves : 5.40 €
Per loaf : 2.70 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Loaf for "les filles'", Benoîton, New leavened bread, Mustard baps, ... [All]
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Ali Baba bread, Cretan Bread, Peanut rolls, Special small breads, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: French croissants, Italian Meringue, Pumpkin (or potimarron) soup, Stewed apple (compote), Olive and pesto bread, ... [All]
Poppy seedsPoppy seeds: You can check-out other recipes which use it, like for example: Mixed seed grissini, Pretzels, Canapés of red mullet with poppy seeds, Fish in a seed crust, ... [All]

visitors have also looked at

Soft fruits in sabayon
Soft fruits in sabayon
Burger buns
Burger buns
Pitta bread
Pitta bread
Special small breads
Special small breads
French baguettes
French baguettes

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 5 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page