Seeded Baguette
Elevate your artisan bread game with this Seeded Baguette recipe, a delightful twist on the classic French loaf. Crafted with a medley of nutritious seeds—pumpkin, sunflower, sesame, and flax—this baguette boasts a nutty crunch and an irresistibly tender crumb. The recipe combines simple ingredients like all-purpose flour, active dry yeast, and water, with plenty of hands-on kneading and resting to create a bakery-quality bread at home. Perfect for serving alongside soups, slicing into sandwiches, or enjoying with butter and jam, this seeded baguette is as versatile as it is delicious. Plus, with tips for achieving a beautifully golden crust and an optional steam technique for extra crispiness, this recipe ensures professional results straight from your oven.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams All-purpose flour
- 350 ml Water
- 7 grams Active dry yeast
- 10 grams Salt
- 30 grams Pumpkin seeds
- 30 grams Sunflower seeds
- 20 grams Sesame seeds
- 20 grams Flaxseeds
Directions
Step 1
In a large bowl, combine the all-purpose flour, active dry yeast, and salt. Mix briefly to combine.
Step 2
Gradually pour in the water while mixing with a wooden spoon or your hands until a shaggy dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Step 4
Flatten the dough slightly and sprinkle with the pumpkin seeds, sunflower seeds, sesame seeds, and flaxseeds.
Step 5
Fold the dough over the seeds and continue to knead gently until the seeds are evenly distributed throughout the dough.
Step 6
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 7
Once the dough has risen, turn it out onto a floured surface and gently deflate it.
Step 8
Divide the dough into two equal portions. Shape each portion into a long, thin baguette form by flattening the dough slightly, then folding it in three lengthwise and pressing the edges to seal.
Step 9
Roll the dough gently to elongate and taper the ends slightly. Repeat with the second piece of dough.
Step 10
Place the formed baguettes onto a parchment-lined baking sheet, cover them lightly with a damp cloth, and let them rest for another 45 minutes.
Step 11
Preheat your oven to 220°C (430°F) with a baking stone or an upside-down baking sheet inside.
Step 12
Just before baking, slash the tops of the baguettes with a sharp knife or razor blade in 3 or 4 diagonal cuts.
Step 13
Optional: For a crustier baguette, place an oven-safe dish of water on the bottom of the oven to create steam.
Step 14
Slide the parchment paper with the baguettes directly onto the preheated stone or baking sheet.
Step 15
Bake for about 20-25 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom.
Step 16
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
| Serving size | (972.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2424.0 |
| Total Fat 55.7g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 20.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3977.7mg | 0% |
| Total Carbohydrate 404.2g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 2.8g | |
| Protein 77.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 191.9mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 1410.4mg | 0% |
Source of Calories