Seeded Baguette

I was buying a delicious loaf like this at my local market and thought, I can do this! Turned out it wasn't too hard. It's a yeast bread with a sprinkling of seeds both mixed into the dough and pressed into the top before baking.

Mix up the dough like you would a regular yeast bread and then sprinkle in about half of the seeds you plan to use and knead them in. 

You can use whatever seeds you have on hand. I used a mix of pepitas (shelled pumpkin seeds), poppy seeds, flax seed and sesame seeds. They can make quite a mess, but it's worth it.

The Recipe

makes 2 baguettes

2 1/2 teaspoons yeast

about 3 cups flour (I used a mixture of white and whole wheat)
1 1/4 cups warm water
2 tablespoons honey - runny consistency is best
1 teaspoon salt
2 to 3 tablespoons mixed seeds (depending on taste)
cornmeal

Add yeast, water and honey to a large bowl. Allow a few minutes for the mixture to become frothy. Stir in about 2 cups flour and salt.

Turn dough out on counter and knead, adding flour until you reach a good consistency. Knead in about 1 1/2 tablespoons of the mixed seeds. Put dough in oiled bowl, cover and let rise until it's doubled (about 1 to 1 1/2 hours).

Turn dough out on lightly floured surface and divide in half. Shape into two long baguettes (about 12 to 14 inches each). Sprinkle rest of seeds on top of loaves and lightly press them into the dough. Put a little cornmeal on counter, or a board, before covering to let rise again. Let dough rest for about 30 minutes to 1 hour.

Bake at 400F for about 10 to 12 minutes or until loaves are lightly browned on top. I'd recommend baking the baguettes on a stone or preheated baking sheet.