Seeded loaf

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

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start 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?

Work this out...

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.

Nutritional information

% 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?

For 2 loaves : 5.40 €
Per loaf : 2.70 €

Note : These prices are only approximate

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	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Classic French white bread, Bacon rolls, Benoîton, New leavened bread, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Sandwich bread, Mouna, Peanut rolls, Special small breads, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Minestrone, French onion soup, Pitta bread, Chicken nems, How to heat milk without it catching on the bottom of the pan, ... All
	Poppy seeds: You can check-out other recipes which use it, like for example: Mixed seed grissini, Canapés of red mullet with poppy seeds, Pretzels, Fish in a seed crust, ... All

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