Seeded Artisan Bread Dough Recipe

In a small bowl, combine warm water (not hot) with sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes, until foamy. This step ensures the yeast is active and ready to rise the dough.
Prepare the Dough:

In a large mixing bowl, combine flour and salt. Pour in the foamy yeast mixture and olive oil, mixing everything together until the dough starts to come together.
Incorporate the Seeds:

Add the mixed seeds to the dough and knead by hand or using a mixer with a dough hook on medium speed. Knead for about 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.
First Rise:

Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Dough:

Once the dough has risen, gently deflate it and turn it onto a lightly floured surface. Shape it into a loaf or divide it into rolls, depending on your preference.
Second Rise:

Place the shaped dough onto a parchment-lined baking sheet or into a loaf pan. Cover it and let it rise again for 30-45 minutes, or until slightly puffed.
Preheat and Bake:

Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Rolls will bake faster, around 20 minutes.
Cool and Serve:

Let the bread cool on a wire rack before slicing. Enjoy your warm, fresh bread!
Serving and Storage Tips