{"id":715,"date":"2024-11-12T05:56:55","date_gmt":"2024-11-12T05:56:55","guid":{"rendered":"https:\/\/esfriv.com\/?p=715"},"modified":"2024-11-12T05:56:56","modified_gmt":"2024-11-12T05:56:56","slug":"seeded-artisan-bread-dough-recipe","status":"publish","type":"post","link":"https:\/\/esfriv.com\/?p=715","title":{"rendered":"Seeded Artisan Bread Dough Recipe"},"content":{"rendered":"\n

Ingredients:<\/strong><\/h2>\n\n\n\n

1 cup (240ml) warm water
3 cups (360g) all-purpose flour
1 tablespoon (10g) sugar
1 packet (2 1\/4 tsp) active dry yeast
1 1\/2 teaspoons (9g) salt
2 tablespoons (30ml) olive oil
2 tablespoons (20g) mixed seeds (such as flax, chia, sesame, or sunflower seeds)<\/p>\n\n\n\n

Instructions:<\/strong><\/h2>\n\n\n\n

Activate the Yeast:
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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Preheat and Bake:
Preheat your oven to 375\u00b0F (190\u00b0C). 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.<\/p>\n\n\n\n

Cool and Serve:
Allow the bread to cool on a wire rack before slicing.<\/p>\n\n\n\n


Enjoy.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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