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.
144K 45 3.9
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Last modified on: October 24th 2017

Keywords for this recipe:
For 2 loaves, you will need:

Change these quantities to make: 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.
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Step by step recipe

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

Stage 3 - 20 min.
Seeded loaf
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
Pour 200 ml water into a bowl.

Stage 5 - 2 min.
Seeded loaf
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
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
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
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
Then add the seeds (which should have absorbed all the water) to the dough.

Stage 10 - 3 min.
Seeded loaf
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
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
After resting, cut the dough into 1 kg (2 lb) lumps.

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

Stage 14 - 20 min.
Seeded loaf
...and cover with a plastic sheet.

Leave to rest for 20 minutes.

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

Stage 16 - 5 min.
Seeded loaf
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
Cover with the plastic sheet once more and leave to rise for 1 hour.

Stage 18 - 30 min.
Seeded loaf
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
Leave to cool on a wire rack.
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.
A few days in a cloth bag. Freezes very well.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,653 Kcal or 19,481 Kj148 gr899 gr86 gr
233 %57 %85 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
205 Kcal or 858 Kj7 gr40 gr4 gr
10 %3 %4 %1 %
Per loaf
Energetic valueProteins CarbohydratesFats
2,327 Kcal or 9,743 Kj74 gr450 gr43 gr
116 %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).
Possible allergens in this recipe: Sesame, Gluten
How much will it cost?
  • For 2 loaves : 5.58 €
  • Per loaf : 2.79 €

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)
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: Ali Baba bread, Classic French white bread, Roscoff loaf, French baguettes, Loaf for "les filles'", ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Ali Baba bread, Old style brioche, Cretan Bread, Saucipain, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Stewed apple (compote), Tomato foccacia, Cornmeal baps for Anne, Pistachio powder or paste, ... All
Poppy seedsPoppy seeds: You can check-out other recipes which use it, like for example: Fish in a seed crust, Mixed seed grissini, Canapés of red mullet with poppy seeds, Pretzels, Poppy seed and lemon cake, ... All
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