Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1¼ cups (300ml) warm water
- 1 tsp salt
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 2 tbsp sunflower seeds
- 1 tbsp flax seeds (optional)
Instructions
- In a large bowl, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
- Add flour, salt, olive oil, minced garlic, rosemary, thyme, sunflower seeds, and flax seeds. Stir until a shaggy dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled.
- Shape dough into a round loaf. Place on a parchment-lined baking sheet or in a greased 8×4-inch loaf pan.
- Cover and let rise again for 45 minutes.
- Preheat oven to 375°F (190°C). Score top of loaf if free-form.
- Bake 30–35 minutes until golden brown and hollow-sounding when tapped.
- Cool completely before slicing.
Notes
- For extra authenticity, bake in a Dutch oven to mimic a wood-fired oven.
- Store in an airtight container for up to 3 days or slice and freeze.
- Toast slices before serving for maximum crustiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Medieval-inspired / British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 125 Kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
