The image appears to show a smooth ball of seeded bread dough (likely containing black sesame, chia, basil, or mixed seeds). Since the exact recipe can’t be determined from the image alone, here’s a complete, reliable recipe for a Soft Mixed-Seed Bread Dough that matches its appearance.

Soft Mixed-Seed Bread Dough Recipe

Yield

• 1 large loaf (about 900 g)
• 10–12 slices

Ingredients

Dry Ingredients

• 500 g (4 cups) bread flour
• 10 g (2 tsp) instant yeast
• 10 g (2 tsp) sugar or honey
• 8 g (1½ tsp) salt

Seeds

• 20 g (2 tbsp) black sesame seeds
• 15 g (1½ tbsp) white sesame seeds
• 15 g (1½ tbsp) chia seeds
• Optional:
  • 10 g flaxseed
  • 10 g sunflower seeds

Wet Ingredients

• 320 ml (1⅓ cups) warm milk or water (35–40°C / 95–104°F)
• 30 g (2 tbsp) butter, softened
• 15 ml (1 tbsp) vegetable oil

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Equipment

• Large mixing bowl
• Measuring cups or kitchen scale
• Dough scraper
• Loaf pan or baking tray
• Plastic wrap or towel
• Oven

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Instructions

Step 1: Activate the Yeast

Mix:

• Warm milk/water
• Sugar
• Yeast

Wait 5–10 minutes until foamy (skip this wait if using instant yeast mixed directly into flour).

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Step 2: Mix Dough

Combine:

• Flour
• Salt
• Seeds

Add:

• Yeast mixture
• Butter
• Oil

Mix until no dry flour remains.

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Step 3: Knead

Knead by hand:

• 10–12 minutes

Or mixer:

• 8 minutes on medium speed

The dough should become:

• Smooth
• Soft
• Slightly tacky
• Elastic

Windowpane test:
Stretch a small piece. It should become thin without tearing.

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Step 4: First Rise

Lightly oil a bowl.

Place dough inside.

Cover.

Rise:

• 60–90 minutes
• Until doubled in size.

Ideal temperature:
24–28°C (75–82°F)

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Step 5: Shape

Punch down gently.

Shape into:

• Round loaf
• Sandwich loaf
• Dinner rolls

Place on baking tray or loaf pan.

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Step 6: Second Rise

Cover again.

Rise:
30–45 minutes

The dough should become puffy and nearly doubled.

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Step 7: Bake

Preheat oven:
180°C (350°F)

Bake:

• Loaf: 30–35 minutes
• Rolls: 18–22 minutes

Internal temperature:
93°C (200°F)

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Step 8: Cool

Cool on a wire rack for at least 1 hour before slicing.

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Nutrition (Approximate)

Per slice (12 slices)

• Calories: 180
• Protein: 6 g
• Carbohydrates: 30 g
• Fat: 5 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 180 mg

Values vary depending on the seeds used.

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Storage

Room temperature:

• 3 days

Refrigerator:

• Up to 1 week

Freezer:

• Up to 3 months

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Tips for Perfect Bread

• Use bread flour for better gluten development.
• Don’t add too much extra flour; a slightly sticky dough makes softer bread.
• Weigh ingredients for the most consistent results.
• Steam in the oven during the first 10 minutes for a better crust.
• Brush the loaf with butter after baking for a softer crust.

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Variations

Whole Wheat

Replace 150 g of bread flour with whole wheat flour.

Cheese Bread

Add 100 g shredded cheddar.

Herb Bread

Mix in:

• 1 tsp oregano
• 1 tsp basil
• 1 tsp rosemary

Sweet Bread

Increase sugar to 50 g and add ½ cup raisins.

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Frequently Asked Questions (Q&A)

Q: Why didn’t my dough rise?

• The yeast may be expired.
• The liquid may have been too hot or too cold.
• The room may have been too cool.

Q: Why is my dough sticky?
A little stickiness is normal. Add flour only a tablespoon at a time if it’s too wet.

Q: Can I use all-purpose flour?
Yes. The loaf will be slightly less chewy than one made with bread flour.

Q: Can I make this without milk?
Yes. Replace the milk with the same amount of water or an unsweetened plant-based milk.

Q: Can I use active dry yeast?
Yes. Use the same amount, but dissolve it in the warm liquid with the sugar and let it foam before mixing.

Q: Can I use fresh yeast?
Yes. Use about 25–30 g fresh yeast instead of 10 g instant yeast.

Q: Why is my bread dense?
Common causes include under-kneading, not allowing enough rising time, using too much flour, or over-proofing.

Q: How do I know the dough is fully kneaded?
It should be smooth, elastic, and pass the windowpane test (stretching thin without tearing).

Q: Can I refrigerate the dough overnight?
Yes. After the first rise, refrigerate it for 8–24 hours. Bring it closer to room temperature before shaping and baking.

Q: What seeds work best?
Black or white sesame, chia, flax, sunflower, pumpkin, and poppy seeds all work well. You can use any combination totaling about 50–70 g.