1,559 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Seeded loaf

Name: Seeded loaf
Prep time: 3 h 37 min
Cook time: 50 min
Total time: 4 h 27 min
Yield: 2 loaves
Cuisine: French
Ingredients: 50 g sesame seeds; 50 g linseed; 50 g poppy seeds; 50 g millet; 200 ml water; 1 kg plain white flour (French Type 65); 18 g salt; 250 g leaven; 7 g yeast; 600 g water

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.

176 K 3.9/5 (45 reviews)

4 hours 30 min. difficulté

Easy

5.60 €

2 loaves

10 Ingredients

Last modified on: October 24^th 2017

For 2 loaves, you will need:

1 50 g sesame seeds
2 50 g linseed
3 50 g poppy seeds
4 50 g millet
5 200 ml water
6 1 kg plain white flour (French Type 65)
7 18 g salt
8 250 g leaven
9 7 g yeast
10 600 g water
Total weight: 2,275 grams

Times for this recipe

Preparation: 50 min.

Resting: 2 hours 50 min.

Cooking: 50 min.

All in all: 4 hours 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Preheat 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).

Stage 2 - ⌛ 1 min.

Set aside 2 tablespoonsful of seeds to go on top of the loaves.

Stage 3 - ⌛ 20 min.

Lay 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.

Stage 4 - ⌛ 1 min.

Pour 200 ml water into a bowl.

Stage 5 - ⌛ 2 min.

As soon as you take the seeds out of the oven, tip them into the water. The paper is useful for this.

Stage 6

Leave 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.

Stage 7

In 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.

Stage 8 - ⌛ 20 min.

Put 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).

Stage 9 - ⌛ 1 min.

Then add the seeds (which should have absorbed all the water) to the dough.

Stage 10 - ⌛ 3 min.

Knead 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.

Stage 11 - ⌛ 1 hour 30 min.

Gather 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.

Stage 12 - ⌛ 5 min.

After resting, cut the dough into 1 kg (2 lb) lumps.

Stage 13 - ⌛ 3 min.

Shape these lumps of dough into nice round balls (see how to do it in this video)...

Stage 14 - ⌛ 20 min.

...and cover with a plastic sheet.

Leave to rest for 20 minutes.

Stage 15 - ⌛ 1 min.

Prepare your proving baskets (bannetons), if you have them, by scattering a tablespoonful of seeds in the bottom.

Stage 16 - ⌛ 5 min.

Shape 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).

Stage 17 - ⌛ 1 hour

Cover with the plastic sheet once more and leave to rise for 1 hour.

Stage 18 - ⌛ 30 min.

Preheat 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..

Stage 19

Leave 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.

Keeping: A few days in a cloth bag. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	170 RDI=70 %	1,140 RDI=110 %	90 RDI=10 %	4,960 RDI=250 %	20,760 RDI: 250 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	3 RDI=1 %	220 RDI=10 %	910 RDI: 10 %
Per loaf	90 RDI=30 %	570 RDI=50 %	40 RDI=7 %	2,480 RDI=120 %	10,380 RDI: 120 %

Possible allergens in this recipe: Sesame, Gluten

How much will it cost?

For 2 loaves : 5.60 €
Per loaf : 2.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Sausage mushroom and cheese crumble

A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.

May 10^th 2023261 K 24.6 2 hours 45 min.

Preserved tomatoes

Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.

February 21^th 2011360 K4.8 5 hours 6 min.

How to glaze a tart

Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.

February 15^th 2016481 K4.4 7 min.

Loin of pork with herbs and julienne vegetables

Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.

November 27^th 2015377 K4.2 2 hours 35 min.

How to use gelatin

Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.

July 9^th 2018436 K4.8 7 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.