This here is perhaps my absolute favorite bread to make. It seems to be fail-proof and it is always delicious. If you are adverse to the onion-y flavor the “Everything Bagel” mixes provide, King Arthur Baking sells an Artisan Bread topping that is similar, minus the onion flakes, or you could make some yourself by combining pumpkin seeds, sunflower seeds, flax seeds, sesame seeds, poppy seeds and salt. This boule is quite big, so I cut it half and then cut half-loaf slices. You can also freeze it, wrapped tightly in plastic wrap. Makes a super-yummy sandwich bread too.
Ingredients
3 1/4 cups bread flour
1 cup whole wheat flour
1 cup King Arthur Harvest Grains Blend
1 tablespoon Trader Joe’s Everything But the Bagel Sesame Seasoning Blend
2 teaspoons salt
1 teaspoon instant or rapid rise yeast
2 3/4 cups cool water
For the seeded topping:
1/2 jar (about 4 tablespoons) Trader Joe’s Everything But the Bagel Sesame Seasoning Blend
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
Directions
Using a dough whisk or a mixer at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth. Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit. Turn the dough out onto a floured surface, and form it into a round or oval loaf.
Preheat oven to 425F with an empty 5-6 quart Dutch oven (oval or round). In the meantime, shape the bread on parchment paper on the counter and let rise while the oven and Dutch oven are heating, 30 minutes or so. Once the Dutch oven is hot, place in the bread with the parchment paper in it (carefully! The pot is very hot!), make two slashes on the top to vent steam and sprinkle on the seeds.
Bake the bread for 40 to 45 minutes, then remove the lid and continue to bake for another 15 to 20 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205F. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
