MAKES ONE 9-BY-5-INCH LOAF
Some people like their bread with minimal mix-ins; others like to jam as many seeds, nuts, and grains into their bread as they possibly can. This loaf is for the latter group. It’s got a symphony of textures and flavors that work with just about anything you want to use it for, from grilled cheese to French toast. Plus, with its myriad of seeds dotting the top and inside of each slice, it’s a beautiful bread for Instagram shots.
While seeded breads are notorious for having a dry texture, the evenly distributed heat of the Baking Steel’s surface produces a seed-studded loaf with a moist interior.
42 grams (3 tablespoons) raw pumpkin seeds
28 grams (2 tablespoons) raw sunflower seeds
28 grams (2 tablespoons) millet seeds
14 grams (1 tablespoon) poppy seeds
240 grams (2 cups) bread flour
160 grams (1¼ cups) whole-wheat flour
16 grams (1 tablespoon) fine sea salt
2 grams (½ teaspoon) active dry yeast
4 tablespoons honey
2 tablespoons dark molasses
1¼ cups water, warm (about 105°F)
2 tablespoons olive oil
1. In a medium bowl, combine the seeds.
2. In a large bowl, combine the flours, salt, yeast, and half the seed mixture. Stir briefly to combine, then add the honey, molasses, water, and olive oil. Stir to moisten the dry ingredients, then knead for about 6 to 8 minutes by hand (alternatively, 3 to 4 minutes using a stand mixer fitted with the dough-hook attachment) until the dough is elastic and forms a smooth ball.
3. Transfer the dough to a lightly oiled bowl, cover with a clean, damp kitchen towel or plastic wrap, and let sit at room temperature for 24 hours.
4. Punch down the dough, and gather the corners in toward the center. Remove the dough from the bowl and shape into a log. Place the dough, seam-side down, in an oiled 9-by-5-inch loaf pan. Let it proof at room temperature for 2 hours.
5. About halfway through the proofing period, position a rack in the middle of your oven and place the Baking Steel on top. Preheat oven to 350°F for 45 to 60 minutes.
6. Brush the top of loaf with a small amount of water (just enough to make it sticky) and sprinkle the remainder of the seed mixture on top.
7. Place the loaf pan directly on top of the Baking Steel. Bake the bread for 25 minutes, rotating halfway through baking. I like to knock on the top of it when I think it’s about done; if it is, it will have a slightly hollow sound. When the bread is done, remove it from the oven and place on a wire rack to cool.
8. Store in a paper bag for up to 3 days at room temperature or freeze for up to 1 month.