Seeded Artisan Bread

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I recently learned how to make simple artisan bread, and I’m here to share with you my newest adaptation – Seeded Artisan Bread.  After making DIY Artisan Bread a few weeks ago, and how easy it was, and what rave reviews it got, I thought I’d try to add some seeds and see if it worked out.  It did.  It was delicoius.  And gone in a day.

I started by mixing all of the ingredients in a large bowl.  Once the ingredients were thoroughly combined, I covered the bowl with plastic wrap and set it aside to rise overnight.

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When I was ready to make it around noon the following day, it had risen well.

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I removed it from the bowl and put it on a piece of parchment paper large enough to cover the bottom of my slow cooker crock and overlap the edges.

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Meanwhile, I had the crock of my slow cooker in the oven preheating to 400° Fahrenheit.  When the oven and crock had preheated, I removed the crock from the oven and put the dough, parchment included, into it.  I carefully covered the crock with aluminum foil and placed the crock back in the oven for 30 minutes.  After 30 minutes  I removed the aluminum foil and finished the bread off for 15 more minutes.

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The seeded bread was so hearty and delicious, I know I will be making it a lot.

SAVE RECIPE

5.0 from 1 reviews
Seeded Artisan Bread
 
Prep time
Cook time
Total time
 
I took a delicous artisan bread and added a seed mixture. It's simple, delicious. . . even foolproof!
Author:
Recipe type: Bread
Serves: 12
Ingredients
  • 3 cups flour (I used 2 cups all purpose and 1 cups whole wheat)
  • 1 tsp. salt
  • 1 tsp. instant yeast
  • ½ cup seeds (sesame, sunflower, flax, poppy, pumpkin, chia, whatever seeds you like in whatever quantities you want to equal ½ cup)
  • 1½ cups water
Instructions
  1. Combine the first four ingredients together and mix well.
  2. Add water and mix to combine.
  3. Put mixture in a large bowl and cover with plastic wrap.
  4. Let sit overnight (or at least 8-12 hours).
  5. Preheat oven to 400° Faharenheit and place the crock of your crock pot (without lid) or a dutch oven in the oven to preheat.
  6. Remove dough from bowl and place on a piece of parchment paper large enough to cover the bottom of the baking vessel and overlap the sides. Cover with plastic wrap from the bowl.
  7. Once the oven is preheated, remove baking vessel and place loaf (with the parchment paper) into it.
  8. Cover with dutch oven lid or aluminum foil (for slow cooker crock – DO NOT use slow cooker lid, it cannot take the heat of the oven!) and bake for 30 minutes. Remove lid or aluminum foil and continue baking for 15 minutes more.
  9. Remove bread from baking vessel and cool.

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What would you add to your artisan bread to jazz it up?

HUGS!

I’m sharing this post on the following link parties:

Saturday Night Fever #8

Weekend Potluck #93

Sweet and Savoury Sunday #34

 

 

4 thoughts on “Seeded Artisan Bread

  1. I Think i will graduate “Life Cooking School” the day I bake bread! Your looks good, crispy in the outside and soft and ready for butter in the inside…sighhhh! I’m pinning for future reference! Thank You so much for sharing and Go Lobos!!! :) My first son was born at UNM Hospital :)

    • My youngest daughter was born at UNMH! So nice of you to stop by and leave your thoughts. Please do try this bread, it really is fool proof! It’s a wonderful first time bread bake, because there’s not much that can go wrong, and it looks impressive. People will think you’re a master! HUGS!

  2. Looks awesome! Your blog’s looking great, too!
    Nora recently posted the fabulous…Apple Pie For a CrowdMy Profile

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