Artisanal Bread Assortment Recipe
Small serves 2, Large serves 4
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Ingredients
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Small assortment (serves 2)
Large assortment (serves 4)
Method
Small assortment (serves 2)
- 1
Activate yeast
In a small bowl, combine 1 cup warm water and 1 tsp honey. Sprinkle 1 tsp active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp salt. Make a well, add the foamy yeast mixture and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Add whole wheat and seeds
Fold in 1/2 cup whole wheat flour and 2 tsp mixed seeds until incorporated. If dough feels very dry, add up to 1–2 tbsp additional water; if too sticky, dust with a little extra flour.
- 4
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5–6 minutes.
- 5
- 6
Shape
Gently deflate the dough and divide if making two smaller loaves or shape into one small boule. For a boule, fold edges into the center, flip seam-side down, and tighten by cupping dough and rotating on the counter.
- 7
Second rise
Place shaped dough on a parchment-lined baking sheet or in a proofing basket seam-side up. Cover and let rise until puffy, about 30–45 minutes.
- 8
Preheat and prepare
Preheat oven to 450°F (230°C). If using a baking stone, preheat it as well. Place a shallow metal pan on the bottom rack for steam. Just before baking, slash the top of the loaf with a sharp knife or lame and sprinkle remaining seeds on top, pressing gently to adhere.
- 9
Bake
Pour 1 cup hot water into the shallow pan to create steam and quickly close the oven door. Bake the loaf for 18–25 minutes, until deep golden brown and internal temperature reaches about 200–205°F (93–96°C). If baking two small loaves, check after 15 minutes and rotate as needed.
- 10
Cool and serve
Remove bread from oven and transfer to a wire rack. Let cool at least 20 minutes before slicing. Serve with softened butter if desired.
Large assortment (serves 4)
- 11
Activate yeast
In a medium bowl, combine 2 cups warm water and 2 tsp honey. Sprinkle 2 tsp active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.
- 12
Mix dough
In a large mixing bowl, whisk together 4 cups all-purpose flour and 2 tsp salt. Make a well, add the foamy yeast mixture and 2 tbsp olive oil. Stir until a shaggy dough forms.
- 13
Add whole wheat and seeds
Fold in 1 cup whole wheat flour and 4 tsp mixed seeds until incorporated. Adjust hydration by adding 1–3 tbsp water if needed or dusting with flour to reach a tacky but manageable dough.
- 14
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Or use a stand mixer with a dough hook on medium speed for 7–8 minutes.
- 15
First rise
Lightly oil a large bowl. Place the dough in the bowl, turn to coat with oil, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
- 16
Shape
Gently deflate and divide the dough into two medium loaves or one larger boule, depending on the assortment desired. For each boule, fold edges to the center, flip seam-side down, and tighten by rotating against the counter.
- 17
Second rise
Place shaped loaves on a parchment-lined tray or into proofing baskets. Cover and let rise until puffy, about 35–50 minutes.
- 18
Preheat and prepare
Preheat oven to 450°F (230°C) with a baking stone if available. Place a shallow pan on the bottom rack. Just before baking, score the tops and press additional seeds onto loaves if desired.
- 19
Bake
Pour 1–1.5 cups hot water into the shallow pan to create steam and quickly close the door. Bake 22–30 minutes for medium-sized loaves (longer for a single large boule), until crust is deep golden and internal temp is 200–205°F (93–96°C). Rotate halfway if needed for even browning.
- 20
Cool and serve
Transfer baked bread to a wire rack and cool at least 20–30 minutes before slicing. Serve warm with softened butter if desired.