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    Toasted Seed-Topped Artisan Bread

    Toasted Seed-Topped Artisan Bread

    Crispy crust, soft inside, toasted seeds on top

    This bread is my new favorite! Crispy crust, soft inside, beautifully toasted seeds on top. The combination of black sesame, regular sesame, flaxseed, and pumpkin seeds creates amazing flavor and texture - both inside the dough and coating the outside.

    The lift-and-slap technique builds incredible structure without kneading. Rolling the shaped balls in the seed mixture before baking creates a perfectly toasted, crunchy coating. The crust is perfect!

    Follow along with the video to see the seed-coating technique and watch them transform into beautifully crusted loaves.

    Toasted Seed-Topped Artisan Bread Recipe

    The double ball-shaping process makes the dough stronger and creates beautiful tension on the surface. The seeds toast perfectly during baking, adding nutty flavor and incredible crunch. Listen to them sing when they come out of the oven!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp)
    • 320 g Bread flour(2 ½ cups)
    • 6 g Salt(1 tsp)
    • 1 tsp Black sesame seeds(for dough and coating)
    • 1 tsp Sesame seeds(for dough and coating)
    • 2 tsp Flaxseed(for dough and coating)
    • 2 tsp Pumpkin seeds(for dough and coating)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g) and sugar (4g). Mix. Add bread flour (320g), salt (6g), black sesame seeds (1 tsp), sesame seeds (1 tsp), flaxseed (2 tsp), and pumpkin seeds (2 tsp). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rise for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough from the center and slap it back - I call this technique 'lift and slap'. Let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, lift and slap. Let rise for 2 hours or until it doubles in size.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Shape the balls: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Cut in 6 equal parts. Make each piece into a ball and rub against work surface to seal. Rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Strengthen and coat: Flatten each ball. Gather it to make it into a ball again - this process makes the dough stronger. Seal the ball. Brush with water. Roll the dough ball in seeds (same mix: black sesame 1 tsp, sesame 1 tsp, flaxseed 2 tsp, pumpkin seeds 2 tsp). Repeat with the remaining pieces.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Score the breads with a sharp blade or knife. Splash with water.
    8. 8
      Bake: Cover with another tray. Bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and enjoy: Listen to them sing! The crust is perfect! The seeds are perfectly toasted. Crispy outside, soft inside!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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