👩🍳 Instructions
- Activate yeast:
In a small bowl, combine warm water, sugar/honey, and yeast. Let sit 5–10 minutes until foamy. - Make the dough:
In a large bowl, mix flour and salt.
Add yeast mixture and olive oil. Stir until a soft dough forms. - Knead:
Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic.
Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size. - Shape loaf:
Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. - Prepare topping:
Beat the egg and brush over the top of the loaf.
Sprinkle generously with sesame seeds, sunflower seeds, poppy seeds, and/or oats. - Second rise:
Cover and let rise for another 20–30 minutes. - Bake:
Preheat oven to 375°F (190°C).
Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped. - Cool & Serve:
Let cool on a wire rack before slicing to retain moisture.
💡 Ashley’s Tips:
- Brush with milk or melted butter instead of egg for a softer crust.
- Mix flax seeds or chia seeds into the dough for extra nutrition.
- For a sweeter loaf, replace 1–2 tbsp of water with honey. 🍯
If you want, I can give you a quick, no-knead version of this seed-topped bread that’s just as moist and flavorful, perfect for when you’re short on time. Would you like me to share that next?