Monday, April 7, 2014

rustic seeded boule

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 I fell hard and fast in love with this bread. I mean I love all bread, but time after time seeded, crusty, rustic bread steals my heart. I want to eat this bread all day, every day no exceptions. Not only does it taste amazing slightly warmed slathered in orange marmalade or butter but is also makes a pretty incredible grilled cheese & panzanella. Oh rustic seeded boule, if I was stranded on a dessert Island with the choice of only five things to eat you would be my number one, right alongside sweet potato, avocado, peanut butter & blueberries.

I say this each and every time I write about bread, there is absolutely no reason to be intimated by the bread making process. With a little bit of patience and time you will have yourselves an amazing loaf of bread that is totally brag worthy. Most of the time needed to make a loaf of bread is inactive- plenty of time  between each stage to catch a half season of your current obsession on NETFLIX or Amazon. Please tell me I'm not alone when I say I can power through a whole season over a weekend - missed 5 season's of Chopped? No problem, I'll be caught up next week! I will say, this bad habit quickly goes into hibernation once warmer weather arrives, but for now in -2 degree weather I am camped out on the couch with a hunk of bread and the latest episode of Intervention.
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You can either make your own seed mix or purchase one already done up for you- of course the one you make is going to be the less expensive option,  but if you are feeling lazy King Arthur Flour makes a pretty awesome mix. I know you are admiring those pretty circular lines, those were created during the second rise/ "proofing" stage in a proofing bowl. You absolutely do not need a proofing bowl/basket to make amazing bread, I actually made bread for years without one.

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My plans for this weekend include baking up another one of these gorgeous boules, hot cups of tea, a little something sweet, Sunday morning laziness & loads of little orange kitty snuggles. 

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Speaking of orange, is that not the most beautiful orange marmalade you ever did see? I totally need to learn how to make some of that goodness on my own- maybe this weekend!
Rustic Seeded Boule
makes one boule

you will need:
1/2 cup warm water
2 1/4 tsp dry instant yeast
2 tbsp maple syrup
1 container 6oz plain or vanilla vegan yogurt- coconut, almond, soy
2 1/2 - 3 cups AP flour 
1/4 cup mixed seeds
1 tsp kosher salt

425* for 20-25 minutes

Combine warm water. yeast and maple syrup in a medium mixing bowl- allow to sit for 5-10 minutes until frothy & bubbly. Add yogurt, seeds and 2 cups of all purpose flour to the mixing bowl, gently stir with a wooden spoon or your hand until a rough dough ball begins to form, sprinkle a bit more flour over the dough and begin to pull the remaining dough away from the sides of the bowl.

Turn dough ball onto a lightly floured surface- a 1/4 cup at a time begin kneading in remaining 1/2 to 1 cup of flour. Knead 8-10 minutes until dough is and smooth and elastic.

Grease your mixing bowl and place dough ball into bowl- tightly cover with plastic wrap. Place in a warm area free from drafts- a warm oven (no direct heat) is great for this- allow to rise until double in size. Punch dough down and allow to rest for 5 minutes. Place dough in a floured proofing bowl or free form a boule and place on a piece of parchment and baking sheet. Cover with a lightly floured dish towel and allow to rise again until double in size.

Place your boule (if it is not already) on a parchment lined baking sheet or pre heated baking stone (you can slash the top of the boule with a very sharp knife or scissors if you would like). Bake in the oven for 20-25 minutes until brown and when the bottom is tapped it sounds hollow.  For an extra thick crust, place a baking sheet (metal) at the lower most rack while oven is pre heating. When you transfer your bread to the oven, place a few ice cubes in the heated sheet which will create steam.

Remove from oven and allow to rest for a minimum of 5 minutes prior to slicing.




  1. Love the proofing bowl. I need to get one ordered!

  2. This looks amazing! What type of seeds do you recommend? How long does it take to rise?

    1. The seed mixed I used features flax, toasted sesame, black caraway, midget sunflower, poppy, & anise seeds- the rise time varies but anywhere between 45 minutes to 1 hour each rise

  3. This loaf looks so beautiful, and I bet it tastes amazing too! I think I'll give it a try with the poppyseeds, sesame seeds, and flaxseed meal (hey, it's still flaxseeds, right?) we have in our kitchen. But not until next week, since we have two whole loaves of bread right now!

    1. Love the combo of seeds you are going to use! Let me know how it turns out :)

  4. i am a sucker for gorgeous breads and this one is so so pretty!

  5. How I'd love to make this bread right now. I think there's nothing better than home made bread, straight out of the oven. Love the combination of seeds you use, it looks delicious!

  6. That is just beautiful, and a perfect bread to break in my new bannetons! :) Pinned!

  7. So gorgeous! I feel the same way about bread, in the sense that rustic, crusty, seeded breads steal my heart... however, I haven't made enough bread to have much confidence with it. I've made some good loaves, for sure, but I've also had some non-rising bricks on my record. You're an inspiration -- I am for sure going to try making a loaf like this soon! :)

    1. I'm surprised I would have totally taken you for a bread making expert- you rock everything else so I am sure that you would be awesome at bread making :)

  8. Oh my gosh, my mouth is watering! I need to make this. And you're definitely not alone with the intense TV watching skills - I can get through a season of TV in a weekend no problem - especially if I'm being "productive" by baking and maybe even cleaning while I'm watching :)

    1. Great minds think alike, I don't feel nearly as bad about my marathons as long as I am being semi productive and multi tasking :)

  9. I can't believe you actually made that boule yourself - it looks so professional with those lines! I haven't made my own bread in awhile, but it's always so satisfying, especially with a good jam to eat it with. Love the mixed seeds addition too!

    1. Awww thanks - I truly love everything about this bread!

  10. Such a treat and it looks awesome with the lines. I think I need to order a proofing bowl, who knew? Thanks for sharing such a lovely bread. From your newest follower, Linda

    1. Thanks Linda! Love my proofing bowl, they are pretty inexpensive :)


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