What You Need:
one cup, or 240 milliliters. hot hydration
Three cups, or 360 grams (2 pounds) flour for every function
10 grams, or 1 tablespoon sugar, 2 1/4 teaspoons, 1 packet live, uncooked yeast
9 grams, or 1 1/2 teaspoons salt
thirty milliliters (two tablespoons) light olive oil
20 grams, or 2 teaspoons flax, chia, sesame, sunflower, and other seed mixes
Instructions
In a small basin, mix together the sugar and warm water (not hot) to activate the yeast. Wait 5–10 minutes for the yeast to froth after you sprinkle it over the water. Ensuring the yeast is active is done in this phase.
Get the Dough Started: In a large basin, whisk together the flour and salt. After the yeast mixture has foamed, add the olive oil and continue mixing until dough begins to form.
Include the Seeds: Mix the seeds and add them to the dough. To make smooth, elastic, and somewhat sticky dough, knead it for 8 to 10 minutes on medium speed, either by hand or with a mixer fitted with a dough hook.
Turn the dough into a ball and set it in a basin that has been lightly greased. This is the first rise. Place a moist towel or plastic wrap over it. Put it in a warm spot and let it rise for around one to two hours, or until it doubles in size.
Form the Dough: After the dough has risen, gently press down on it and transfer it to a surface that has been lightly dusted with flour. Divide it into rolls or form it into a loaf if you choose.
For the second rise, either line a baking sheet with parchment paper or transfer the dough to a loaf pan. After another 30–45 minutes, or until somewhat inflated, cover and let to rise again.
Start by getting your oven up to 375°F, which is 190°C. If you want golden brown bread that sounds hollow when tapped, bake it for 25 to 30 minutes. Around 20 minutes is a reasonable time to bake rolls.
After the bread has cooled on a wire rack, cut it into serving pieces.
Have fun.
