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.
55,0943.9/5 for 23 ratings
Grade this recipe:

Last modified on: October 24th 2017

For 2 loaves, you will need:

Change those ingredients for: 1 loaf 2 loaves 4 loaves 6 loaves

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
47 min.2 hours 50 min.50 min.4 hours 27 min.
Keeping: 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?
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Step by step recipe


Stage 1 - 5 min.
Seeded loaf : Photo of step #1
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.
Seeded loaf : Photo of step #2
Set aside 2 tablespoonsful of seeds to go on top of the loaves.

Stage 3 - 20 min.
Seeded loaf : Photo of step #3
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.
Seeded loaf : Photo of step #4
Pour 200 ml water into a bowl.

Stage 5 - 2 min.
Seeded loaf : Photo of step #5
As soon as you take the seeds out of the oven, tip them into the water. The paper is useful for this.

Stage 6
Seeded loaf : Photo of step #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
Seeded loaf : Photo of step #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.
Seeded loaf : Photo of step #8
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.
Seeded loaf : Photo of step #9
Then add the seeds (which should have absorbed all the water) to the dough.

Stage 10 - 3 min.
Seeded loaf : Photo of step #10
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.
Seeded loaf : Photo of step #11
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.
Seeded loaf : Photo of step #12
After resting, cut the dough into 1 kg (2 lb) lumps.

Stage 13 - 3 min.
Seeded loaf : Photo of step #13
Shape these lumps of dough into nice round balls (see how to do it in this video)...

Stage 14 - 20 min.
Seeded loaf : Photo of step #14
...and cover with a plastic sheet.

Leave to rest for 20 minutes.

Stage 15 - 1 min.
Seeded loaf : Photo of step #15
Prepare your proving baskets (bannetons), if you have them, by scattering a tablespoonful of seeds in the bottom.

Stage 16 - 5 min.
Seeded loaf : Photo of step #16
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
Seeded loaf : Photo of step #17
Cover with the plastic sheet once more and leave to rise for 1 hour.

Stage 18 - 30 min.
Seeded loaf : Photo of step #18
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
Seeded loaf : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,963 Kcal or 20,779 Kj148 gr899 gr86 gr
248 %57 %85 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
218 Kcal or 913 Kj7 gr40 gr4 gr
11 %3 %4 %1 %
Per loaf
Energetic valueProteins CarbohydratesFats
2,482 Kcal or 10,392 Kj74 gr450 gr43 gr
124 %28 %42 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (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: Cretan Bread, Classic French white bread, Benoîton, "Psychedelic" sandwich bread, Bacon rolls, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Old style brioche, Peanut rolls, Naan, Pizza dough, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Nonettes, Quick courgette soup with cheese, Benoîton, Sorrel soup, ... All
Poppy seedsPoppy seeds: You can check-out other recipes which use it, like for example: Fish in a seed crust, Pretzels, Canapés of red mullet with poppy seeds, Mixed seed grissini, ... All

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