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Everything Bread

Everything Bread
A homemade yeast bread with everything bagel seasoning inside AND on top! Makes delicious toast and grilled cheese sandwiches!
Yield 1 round loaf
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Ingredients

Dough

  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 teaspoons table salt
  • 1/2 teaspoon black pepper
  • 1 cup old fashioned rolled oats
  • 1 tablespoon dried minced garlic
  • 2 tablespoons dried minced onion
  • 2 tablespoons poppy seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon caraway seeds
  • 1 1/2 cups plus 1 tablespoon warm water (120-130°F)
  • 1 tablespoon vegetable oil

Topping

  • 1 1/2 teaspoons water
  • 1/8 teaspoon cornstarch
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon poppy seeds
  • Pinch of black pepper
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried minced garlic
  • 3/4 teaspoon sesame seeds
  • 3/4 teaspoon dried minced onion

Instructions

  • Combine 1 cup flour, yeast, salt, pepper, rolled oats and all spices/seeds in stand mixer bowl. Add warm water and vegetable oil. Mix with paddle attachment for 4 minutes on medium speed.
  • Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape dough into a round loaf. Place on greased cookie sheet. Cover; let rise until indentation remains after touching.
  • For topping: Combine water and cornstarch; brush on top. Sprinkle with spices/seeds. Bake in preheated 375°F oven 30 to 40 minutes or until tested done. Remove from cookie sheet; cool.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes until crust is golden brown. Remove from cookie sheet; cool on wire rack.

Notes

Get Bread Machine Method here.
Photo by Fake Ginger.

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Review & Comments

Sadie | Reply

5 stars
Excellent bread. Great crust. Crumb is moist, soft and has lots of flavor from the seasonings. Nice toasted or plain. I tweaked the recipe slightly by subbing 1 cup of sourdough discard for some of the flour and water in the dough. I also added 2 tbsp vital wheat gluten. Dough came together quickly, and although slightly tacky, was easy to work with. Baked, covered, for 20 minutes in a dutch oven, then uncovered for 15 minutes.

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