Recipe for Herb and Seed Bread Dough

Components:

Regarding the dough:

1. Three and a half cups of bread flour or all-purpose flour
2. One and a half tablespoons of salt
3. One tablespoon of honey or sugar (optional; helps activate yeast)
4. Two teaspoons of dry active yeast
5. One tablespoon of melted butter or olive oil
6. 1 1/4 cups of heated water (45°C or 110°F)
7. One teaspoon of dried rosemary or one tablespoon of freshly chopped rosemary
8. One teaspoon of dried thyme or one tablespoon of freshly chopped thyme
9. Two teaspoons of sunflower seeds
10. Two tablespoons of pumpkin seeds (or any other type of seed)
11. Two teaspoons of optional sesame seeds
12. One spoonful of optional flaxseeds
13. 1/4 teaspoon of optional black pepper (for added flavor)

Regarding the topping:

1. One tablespoon of brushed olive oil
2. One tablespoon of mixed seeds (optional for topping)

Directions:

First, turn on the yeast.

• Get the Yeast Active: Combine the yeast, sugar (or honey), and warm water in a small bowl. Gently stir to mix. Allow it to sit for five to ten minutes, or until the mixture starts to bubble and foam. The yeast is active, based on this.

Second, combine the dough.
Mix the dry ingredients together: Add the flour, salt, chopped rosemary, thyme, and black pepper to a large mixing bowl. Add the seeds (flaxseeds, sesame, pumpkin, and sunflower) and stir.
Add the moist ingredients: To the dry ingredients, add the olive oil and the activated yeast combination. Using a spoon, stir the ingredients until it starts to resemble dough.
Knead the Dough: Place the dough on a surface dusted with flour. The dough should be smooth, elastic, and just a little tacky but not sticky after 8 to 10 minutes of kneading. If necessary, gradually add extra flour.
Let the dough rise in step three.
To begin the first rise, put the dough in a basin that has been lightly greased and cover it with plastic wrap or a fresh kitchen towel. Allow it to rise in a warm location for around one to one and a half hours, or until it has doubled in size.

Step Four: Form the Dough
Punch Down the Dough: Punch down the dough to release the air following the initial rise. If making a single large loaf, carefully form it into a round or oval shape. Divide the dough into 8–10 equal pieces and form them into small circles if you wish to make rolls.
Second Rise: Transfer the formed dough to an oiled loaf pan or a baking sheet coated with paper. Let the dough rest for a further 30 to 45 minutes, or until it has risen, and cover with a cloth once more.

Step 5: Make the bread
Set the Oven’s Temperature to 375°F (190°C).
Add Toppings: If preferred, sprinkle extra seeds on top of the dough after brushing it with olive oil before baking.
Bake: The bread should be golden brown on top and sound hollow when tapped on the bottom after 25 to 30 minutes for rolls and 35 to 40 minutes for a loaf. The internal temperature should be about 190°F (88°C), if you have a thermometer.

Step 6: Allow to cool before serving
rest the Bread: Before slicing, take the bread out of the oven and allow it to rest on a wire rack for at least fifteen minutes.
Serve: Cut the bread into slices and serve it warm with butter, cheese, and charcuterie, or as a side dish for soups.

Advice:
Herb Variations: Depending on your tastes, you can substitute additional herbs like sage, oregano, or basil.
Variations in Seeds: You can experiment with different types of seeds, such as hemp, poppy, or chia seeds.
Freezing: Following the initial rise, the dough can be frozen. Simply form it into rolls or a loaf, package it neatly, and place it in the freezer. Before baking, let it thaw and rise a second time.
Add Cheese: Before baking, incorporate in additional grated cheese (such as parmesan or cheddar) to give the dough an even deeper taste.
This recipe for Herb and Seed Bread Dough produces rustic, fragrant rolls or loaves that go well with a range of dishes. The combination of crunchy seeds and herbs enhances its flavor and texture, making it an ideal complement to your baking repertoire!