I opted to make a seeded loaf with black sesame seeds, white sesame seeds, sunflower seeds, flax seeds, pumpkin seeds, and chia seeds.
- 1 T active, dry yeast
- 1 T organic granulated sugar
- 3/4 C warm water
- 1 1/2 C organic plain yogurt, whole milk
- 3 T honey
- 2 T hazelnut oil
- 1 t freshly ground salt
- 1 T black sesame seeds + more for garnish
- 1 T white sesame seeds
- 1 T flax seed meal
- 1 T pumpkin seeds + more for garnish
- 1 T sunflower seeds + more for garnish
- 1 T chia seeds
- 1 T ground almonds
- 1/2 C rolled oats
- 5-1/2 C whole wheat pasty flour
- olive oil
Place warm water and sugar in a large mixing bowl. Float active dry yeast on top. Let bloom for 10 minutes. Stir in the remaining ingredients - except the olive oil. Mix with a wooden spoon to make a sticky dough.
Knead the dough well and place it in an oiled bowl, covered with a dish towel. Let rise for 3 hours.
Punch the dough down and give it one final rise for 30 minutes.
While the oven preheats to 425 degrees F, form the dough into a baguette shape. Brush the top with cold water, then sprinkle with seeds for garnish.
Bake at 425 for 20 minutes. Then reduce the oven temperature to 400 for another 15 minutes. Remove from the oven and let cool slightly before slicing into it.
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