a moist, seed-topped loaf bread

🍳 Instructions

1. Activate Yeast

1. In a small bowl, combine warm water, sugar, and yeast.
2. Let sit 5–10 minutes until frothy.

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2. Make the Dough

1. In a large bowl, mix flour and salt.
2. Add yeast mixture and olive oil.
3. Stir until a soft dough forms.

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3. Knead the Dough

1. Turn dough onto a lightly floured surface.
2. Knead 8–10 minutes until smooth and elastic.
3. Place in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled in size.

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4. Shape the Loaf

1. Punch down the dough and shape it into a loaf.
2. Place in a greased 9×5-inch loaf pan.
3. Brush the top with milk and sprinkle generously with seeds.

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5. Second Rise

• Cover lightly and let rise 30–45 minutes, until puffy.

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6. Bake

• Preheat oven to 375°F (190°C).
• Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
• Optional: brush with a little melted butter for a softer crust.

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💡 Tips

• For extra moisture, add ¼ cup plain yogurt or 1 tablespoon honey to the dough.
• You can mix seeds into the dough as well as topping for extra texture.
• Let the bread cool completely before slicing for clean cuts.

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I can also give you a quick no-knead, super-moist seed-topped bread recipe that’s perfect if you want less hands-on time. Do you want me to share that?