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Rustic round seeded loaves


Photo by Sandra Phinney

Bowers measures his ingredients by weight, a preferred method for many big-volume bakers. You can find a basic kitchen scale at most department or dollar stores.

Yields three loaves

Kim Hart Macneill

Recipe courtesy of Neal Bowers


  • 1.5 kg (2.3 lb) all-purpose flour
  • 100 grams (3.5 oz) whole-wheat flour
  • 825 grams (29 oz) water at room temperature
  • 125 grams (4.5 oz) warm water
  • 2 tbsp (30 ml) honey
  • 1 package yeast
  • 100 grams (3.5 oz) seeds (try sunflower, pumpkin, flax, poppy, sesame, or chia)
  • 25 grams (.88 oz) salt


  1. Make soaker in large bowl using 600 grams white floor and all of the whole wheat flour and 700 grams (25 oz) water. Mix and let stand for 1 hour.
  2. In small bowl, mix 125 grams (4.5 oz) water, honey, and yeast. When mixture is foamy, about 10 to 15 minutes, add to soaker with seeds.
  3. Mix until well combined and then gradually add 450 grams (1 lb) all-purpose flour and salt. Before all flour is incorporated, turn dough out on table or counter to knead.
  4. Knead 7 to 10 minutes, until all flour is used and dough is bouncy and smooth.
  5. Transfer to greased bowl and let rise until doubled in bulk, about 1 hour to 90 minutes depending on room temperature.
  6. Punch down dough and place on floured surface.
  7. Divide into three portions and shape into rounds. Place on a baking sheet lined with parchment paper.
  8. Proof 30 to 45 minutes, score tops, and bake at 380 to 400°F (193 to 204°C) for 40 to 45 minutes.
  9. Bread is done when probe thermometer inside the loaf reads 93°C (200°F).

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