Henry's Seeded Market Loaf

Ingredients

Seed Prep (Do First)

Toast and cool the sesame seeds before mixing. This step takes 5 minutes and makes a significant difference in flavor.

• 25g (3 tablespoons) white sesame seeds
• 25g (3 tablespoons) black sesame seeds
• 25g (3 tablespoons) ground flaxseed

Main Dough

Simple, proven formula. Seeds go in with the dry ingredients before adding water.

• 500g (4 cups) bread flour
• 355g (1.5 cups) water (room temperature)
• 10g (2 teaspoons) fine sea salt
• 7g (2.25 teaspoons) instant yeast

Total flour: 500g

Hydration: 71%

Pro tip: The +15g of water over the base recipe compensates for the ground flaxseed, which absorbs moisture as it hydrates into the dough. If your dough feels unusually tight after the rest, add up to 5 more grams of water and work it in.

Equipment

Method

Toast the Sesame Seeds

Don't skip this. Raw sesame seeds taste flat. Toasted sesame seeds smell like the reason this loaf gets bought at a market table before anything else does.

1. Toast white and black sesame together. Add white and black sesame seeds to a dry skillet over medium heat. Stir or shake constantly for 2-3 minutes until fragrant and the white seeds are lightly golden.
2. Cool completely. Spread the toasted seeds on a plate or sheet pan and let them cool to room temperature. This takes about 10 minutes.
3. Combine all seeds. Once cooled, combine the toasted sesame seeds with the ground flaxseed in a small bowl.

Tip: Black sesame seeds don't show color change the way white seeds do. Use your nose, not your eyes.

Mix the Dough

Everything together before resting. The seeds go in at the start — mixed into the dry flour before the water touches anything.

1. Combine dry ingredients. In a large bowl, whisk together bread flour, salt, instant yeast, and the cooled seed mixture until evenly distributed.
2. Add water and mix. Pour the room temperature water into the flour mixture. Stir with a dough whisk or your hand until a shaggy dough forms with no dry flour patches at the bottom.
3. Cover and rest. Cover the bowl with plastic wrap or a damp towel. Let the dough rest for 30 minutes.

Wait: PT30M

Tip: The flaxseed will absorb some moisture as the dough rests. After 30 minutes the dough should feel noticeably more cohesive than when you first mixed it.

Knead the Dough

gluten development through traditional kneading. The seeds make this dough slightly more textured to work with than the plain version.

1. Turn out and knead. Transfer dough to a lightly floured surface. Knead for 8-10 minutes using a push-fold-rotate motion until the dough is smooth and elastic.
2. Windowpane test. Stretch a small piece of dough between your fingers. If it stretches thin without tearing and you can almost see light through it, the gluten is developed.

Tip: Seeded doughs feel slightly rougher and less silky than plain doughs. Don't chase the same texture as a plain loaf.

First Rise (Bulk Fermentation)

Let the bulk fermentation do the work. The dough should roughly double in size.

1. Oil the bowl. Lightly coat a clean bowl with oil. Place the kneaded dough inside and turn once to coat.
2. Cover and rise. Cover with plastic wrap or a damp towel. Let sit in a warm spot until doubled in size, 1-2 hours. Aim for 75-78°F (24-26°C).

Wait: PT1H30M

Tip: A warm oven with just the light on works well as a proofing environment.

Shape the Loaf

Surface tension is the goal. A well-shaped loaf gives you better oven spring and a more dramatic ear when you score it.

1. Turn out. Gently transfer the dough to a lightly floured surface. Press down gently to release large gas bubbles.
2. Shape. Form into a round boule or oblong batard using your preferred shaping method.
3. Transfer to banneton. Place shaped dough seam-side up in a well-floured banneton or a bowl lined with a floured towel.

Tip: A light dusting of rice flour in the banneton prevents sticking better than bread flour.

Second Rise (Proof)

Final proofing before baking. The poke test is your guide.

1. Cover and proof. Drape a damp cloth or plastic wrap over the banneton. Let proof at room temperature until puffy, about 30-60 minutes.
2. Poke test. Gently press the edge of the dough with a floured fingertip. If it springs back slowly and leaves a slight indent, it's ready.

Wait: PT45M

Cold Retard (Optional but Recommended)

This step is optional, but if you've got the time, it's worth doing. Cold fermentation builds complexity in a yeasted loaf the same way it builds complexity in sourdough.

1. Cover the banneton. Wrap tightly with plastic wrap or use a shower cap. Make sure it's sealed.
2. Refrigerate. Place in the refrigerator for a minimum of 4 hours and up to 48 hours.
3. Bake from cold. When ready, go straight from the fridge to the preheated Dutch oven. No need to bring it to room temperature first.

Wait: PT12H

Tip: Cold dough scores cleaner. Two days in the fridge turns a good loaf into a great one.

Preheat the Oven

The Dutch oven needs to be screaming hot. Don't cut this short.

1. Preheat oven to 450°F (230°C). Set your oven to 450°F (230°C) with the Dutch oven and lid inside from the start.
2. Preheat for 30-45 minutes. The Dutch oven needs at least 30 minutes at full temperature. 45 minutes is better. Position the rack in the lower third.

Score and Bake

scoring controls where the bread opens. At least one deep expansion cut, half an inch minimum.

1. Turn out and score. Invert the dough onto parchment paper, seam-side down. Score immediately with a decisive slash at least 1/2 inch deep.
2. Load the Dutch oven. Carefully remove the Dutch oven from the oven. Lower the scored dough in using the parchment as a sling. Replace the lid immediately.
3. Bake covered — steam phase. Bake covered at 450°F (230°C) for 15 minutes. The lid traps steam for maximum oven spring.
4. Bake uncovered — browning phase. Remove the lid. Continue baking 10-15 minutes until deep golden brown and the internal temperature reaches 205-210°F (96-99°C).

Tip: If using a Dutch oven, bake covered for the first 15 minutes, then remove the lid to finish.

Cool Before Slicing

The crumb is still setting. Cutting early releases steam and makes the interior gummy.

1. Transfer to rack. Remove bread from Dutch oven immediately and place on a wire cooling rack.
2. Cool at least 1 hour. Let cool completely before slicing, at least 1 hour. The seeded crust will crackle as it cools — that's the sound of a good loaf.

Wait: PT1H

Shape the Loaf

Good surface tension means better oven spring and a cleaner ear.

Boule (Round) (recommended)

1. Turn out. After first rise, turn dough onto a lightly floured surface.
2. Gather and tuck. Gently deflate and pull edges toward the center, rotating as you go.
3. Flip. Flip seam-side down.
4. Build tension. Cup hands around the dough and drag it toward you to tighten the surface.
5. Transfer. Place in a banneton seam-side up.

Batard (Oval)

1. Turn out. After first rise, turn dough onto a lightly floured surface.
2. Pat and fold. Gently deflate and pat into a rough rectangle. Fold top third down, bottom third up.
3. Seal. Seal the seam with the heel of your hand.
4. Taper. Roll gently to taper the ends into an oval shape.

Bake

Dutch oven is strongly recommended.

Oven: 230°C / 450°F. Internal temperature when done: 96-99°C / 205-210°F.

Dutch Oven (recommended)

Best results. Creates the steam environment that develops the crust.

Equipment: Dutch oven with lid, parchment paper

1. Preheat. Preheat Dutch oven for 30-45 minutes at 450°F (230°C).
2. Bake covered. Bake covered 15-20 minutes to trap steam.
3. Bake uncovered. Remove lid and bake 10-15 minutes until deep golden brown.

Baking Stone with Steam

Works well if you don't have a Dutch oven.

Equipment: Baking stone or steel, sheet pan for steam

1. Preheat. Preheat stone for 30-45 minutes at 450°F (230°C).
2. Set up steam. Place a sheet pan on the bottom rack.
3. Load and steam. Load bread onto stone, add 1 cup ice cubes to sheet pan, close oven quickly.
4. Bake. Bake 25-30 minutes total until internal temperature reaches 205-210°F (96-99°C).

Storage

• Room temperature: 2-3 days in a paper bag or bread box. Avoid plastic — it softens the crust.
• Refrigerated: Not recommended. Refrigeration stales this loaf faster than room temperature storage.
• Frozen: Up to 3 months. Slice before freezing for easy access. Toast directly from frozen.
• Refresh: Run the loaf briefly under water and bake at 375°F (190°C) for 10 minutes to revive a day-old crust.

Frequently Asked Questions

Why do the seeds go into the dry ingredients instead of being folded in after the first rise?

Mixing seeds into the dry flour before adding water distributes them evenly throughout the dough matrix before gluten starts developing.

Can I use whole flaxseeds instead of ground?

Technically yes, but ground flaxseed is better here. Ground flaxseed binds moisture into the dough as a natural thickener, which is why we add the extra 15g of water. Whole flaxseeds pass through digestion largely intact.

My dough feels tighter than the plain Market Day White. Is that right?

Yes. Ground flaxseed absorbs moisture as the dough rests. If it feels unusually stiff after the autolyse rest, add up to 5 more grams of water.

Can I use all-purpose flour instead of bread flour?

Yes. The crumb will be slightly softer and less chewy. With all-purpose flour you may also find the dough a little stickier.

Can I swap the seeds for different ones?

Absolutely. Poppy seeds, caraway seeds, sunflower seeds, or pumpkin seeds all work. Keep the total seed weight at or near 75g so the hydration stays balanced.

What if I don't have a Dutch oven?

Use a baking stone or a sheet pan. Add steam by placing a pan of hot water on the bottom rack for the first 15 minutes.

Can I cold retard this dough?

Yes, and it's worth doing. Once shaped and in the banneton, cover tight and refrigerate. Anywhere from 4 hours to 48 hours works.

Nutrition

Per serving (1 slice (about 60g)): 155 calories, 26g carbohydrates, 5g protein, 3g fat, 2g fiber, 145mg sodium. Makes 14 servings.