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.
Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.
81,6493.8/5 for 32 ratings
Grade this recipe: Last modified on: October 24th 2017
For 2 loaves, you will need:
50 g sesame seeds
50 g poppy seeds
50 g millet
18 g 
250 g 
7 g 
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. |
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?
Keeping:
A few days in a cloth bag. Freezes very well.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).
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.
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.
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.
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).
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.
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.
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..
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,653 Kcal or 19,481 Kj | 148 gr | 899 gr | 86 gr |
| 233 % | 57 % | 85 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 205 Kcal or 858 Kj | 7 gr | 40 gr | 4 gr |
| 10 % | 3 % | 4 % | 1 % |
| Per loaf | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,327 Kcal or 9,743 Kj | 74 gr | 450 gr | 43 gr |
| 116 % | 28 % | 42 % | 7 % |
How much will it cost?
- For 2 loaves : 5.58 €
- Per loaf : 2.79 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Loaf for "les filles'", Benoîton, Mustard baps, Jura bread, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Saucipain, Yeast-based flaky dough (for croissants), Jura bread, Pogne de Romans, Benoîton, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Natural leaven, Hummus, Langoustine gratin, Blackcurrant liqueur, Pumpkin (or potimarron) soup, ... All |
 | Linseed : You can check-out other recipes which use it, like for example: Red rice pannequets, Crispy cheese parcels, Mixed seed grissini, Creamy risotto with diced vegetables and flax seeds, Fish in a seed crust, ... All |
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.81,6383.9/5 for 18 ratings 46 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.2,540 1 hour 26 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.91,387 14.5/5 for 10 ratings 2 hours 55 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.79,2044/5 for 20 ratings 6 hours 26 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...176,095 245/5 for 4 ratings 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-24)
Note: We'll never share your email with anyone else.
Follow this recipe (as 6 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.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.
Post your comment or question