Seeded Artisan Bread Dough Recipe

In a small bowl, combine warm water (not hot) with

sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy. This step ensures the yeast is active.

Prepare the

Dough:
In a large mixing bowl, combine

flour and salt. Add the foamy yeast mixture and olive oil, mixing until the dough starts to come together.

Incorporate the Seeds:
Add the mixed seeds to the dough. Knead by hand or with a mixer using a dough hook on medium speed for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky.

First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until doubled in size.

Shape the Dough:
Once risen, gently deflate the dough and turn it onto a lightly floured surface. Shape it into a loaf or divide it into rolls, depending on your preference.

Second Rise:
Place the shaped dough onto a parchment-lined baking sheet or into a loaf pan. Cover and let rise again for 30-45 minutes, or until slightly puffed.

Preheat and Bake:
Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Rolls may bake faster, around 20 minutes.

Cool and Serve:
Allow the bread to cool on a wire rack before slicing.

Enjoy.