Seed & Kale Breads

Bread is patience made visible — a quiet practice that steadies the heart and nourishes the home.
Curatorial Craft: Earthy seeds, ribbons of kale, and a crust that sings; simple ingredients shaped with kind hands.

There’s a reason bread feels sacred: it asks for time. As the dough rests, your mind rests too. This seeded kale loaf is rustic and mineral-rich, the kind of bread that pairs with olive oil, a garden salad, or a bowl of soup on a gentle evening.

“Knead slowly; let the gluten — and your thoughts — become elastic.”

Seed & Kale Breads — Two Small Loaves

Dry Ingredients

  • 3 cups bread flour (or 2 c AP + 1 c whole wheat)
  • 1 packet (7 g) instant yeast
  • 1½ tsp fine sea salt
  • ½ cup mixed seeds (sunflower, pumpkin, sesame, flax)

Wet Ingredients

  • 1¼–1⅓ cups warm water (approx.)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey or maple

Fold-Ins

  • 2 cups finely shredded kale (well packed)
  • 1 tbsp lemon zest (optional but bright)

Essential Tools

Seed Topping

  • 1 egg white + 1 tsp water (or brush with oil)
  • 2 tbsp mixed seeds

Method

  1. Bloom & Mix: In a bowl, whisk warm water, oil, and honey. Add flour, yeast, and salt; stir to a shaggy dough. Rest 10 minutes.
  2. Knead: Turn onto a lightly oiled surface. Knead 6–8 minutes, adding seeds during the last minute. Dough should be soft, slightly tacky, not sticky.
  3. First Rise: Place in an oiled bowl, cover, and proof 60–75 minutes until doubled.
  4. Fold in Kale: Gently press dough into a rectangle; scatter kale and zest. Fold like a letter and knead 30–45 seconds to distribute.
  5. Shape: Divide into two pieces; shape into rounds or small bâtards. Place seam-side down in floured baskets or on parchment.
  6. Second Rise: Cover and proof 30–40 minutes while the oven preheats to 450°F (230°C). If using a Dutch oven, preheat it too.
  7. Score & Bake: Brush tops with egg white, sprinkle seeds, score. Bake 22–26 minutes (Dutch oven: 18 covered + 8 uncovered) until deep golden and hollow-sounding.
  8. Rest: Cool at least 30 minutes before slicing. The crumb finishes setting — patience tastes better.

Notes & Variations

  • Gluten-light: swap ½ cup flour for oat flour; add 1 tsp vital wheat gluten if you have it.
  • Olive & Herb: fold in ¼ cup chopped olives + 1 tbsp rosemary.
  • Extra mineral glow: add 1 tbsp blackstrap molasses with the wet ingredients.

The Bread Ritual

While the dough rises, tidy the kitchen, open a window, and let fresh air move through your space. This is the alchemy: flour becomes bread; a room becomes a sanctuary.

Tools that Elevate the Practice

Serve thick slices with butter and sea salt, or toast tomorrow under a drizzle of olive oil. This is everyday luxury — the kind that makes a home feel held.