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Baking recipe · from the recipe book

Soft Rosemary Thyme Whole Wheat Seed Boule

A tender, golden whole wheat boule fragrant with rosemary, thyme and garlic, studded with toasty pumpkin, sesame and flax seeds under a soft, buttery crust.

Soft Rosemary Thyme Whole Wheat Seed Boule

Ingredients

  • 3¼ cups380 gWhole wheat flour
  • 1 cup120 gBread flour
  • 1 cup220 gWaterwarm, about 100°F (38°C)
  • ⅔ cup (160 ml)150 gWhole milkwarmed to about 100°F (38°C)
  • 1 packet7 gInstant yeast
  • 1 tbsp25 gMaple syrup
  • 2 tbsp25 gOlive oil
  • 1½ tsp9 gSalt
  • 2½ tsp3 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • 1 tsp3 gGarlic powder
  • ¼ cup35 gPumpkin seeds (pepitas)
  • 3 tbsp25 gSesame seedsdivided
  • 2 tbsp15 gGround flaxseed
  • 1 tbsp15 gUnsalted buttermelted

Steps

  1. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt, rosemary, thyme and garlic powder to make the dry mix.
  2. In a jug, stir together the warm water, warm whole milk, maple syrup and olive oil, then pour this liquid into the dry mix and stir into a shaggy dough. The dough is about 70% hydration (counting the milk's water) and 1.8% salt.
  3. Cover and rest 20 minutes so the whole wheat bran softens.
  4. Add the pumpkin seeds, the flaxseed and half of the sesame seeds; knead 8 to 10 minutes until smooth, tacky and stretchy, working the seeds in evenly.
  5. Place the dough in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
  6. Turn the dough out, press gently, and shape into a tight round boule. Set it seam side down on a parchment-lined baking sheet.
  7. Brush the top lightly with water and sprinkle with the remaining half of the sesame seeds. Cover loosely and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked.
  8. While the loaf proofs, preheat the oven to 375°F (190°C).
  9. Slash a shallow cross on top and bake 35 to 40 minutes, until deep golden and the center reads 190°F (88°C).
  10. Brush the hot crust all over with the melted butter to keep it soft.
  11. Cool on a rack at least 1 hour before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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