Seeded Artisan French Bread

Ingredients:

For the Bread Dough:

• 500g bread flour
• 10g salt
• 7g instant yeast
• 350ml lukewarm water

For the Seed Mix:

• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons flax seeds

Instructions:

1. Mixing the Dough:

1. In a large mixing bowl, combine the bread flour, salt, and instant yeast.
2. Gradually add lukewarm water to the dry ingredients while stirring with a wooden spoon or a dough whisk.
3. Once the dough starts to come together, you can transfer it to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for this step.
4. Place the dough in a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

2. Preparing the Seed Mix:

1. In a small bowl, combine all the seeds – sesame seeds, poppy seeds, sunflower seeds, and flax seeds. Mix them well and set aside.

3. Shaping and Proofing:

1. Once the dough has doubled in size, gently deflate it and transfer it to a lightly floured surface.
2. Divide the dough into two equal portions and shape each portion into a round or oval loaf.
3. Place the shaped loaves onto a baking sheet lined with parchment paper or a floured surface, making sure to leave enough space between them.
4. Cover the loaves loosely with a clean kitchen towel and let them proof for another 30-45 minutes, or until they increase in size.

4. Baking:

1. While the loaves are proofing, preheat your oven to 450°F (230°C).
2. Once the loaves have proofed, lightly brush the tops with water and sprinkle the seed mix generously over them, gently pressing the seeds into the dough to adhere.
3. Using a sharp knife or bread lame, make diagonal slashes on the surface of the loaves.
4. Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
5. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.