Easy Sunflower Seed Baguette Recipe that Rivals a Parisian Baguette

For these sunflower seed baguettes, we used our master recipe for Pain a l’ancienne French bread. It gets it’s name by referring to an ancient way of making bread by allowing it to raise for a long time in a cold place. Making up a batch of dough is quick and easy.

The dough is refrigerated overnight which allows the bread to rise slowly, improving the flavor, and creating a dough that doesn’t need much kneading. The bread has a nutty, buttery taste. This recipe makes two baguettes that can be baked on different days, anytime in the next four days. The bread is truley incredible, with a soft interior and a crusty exterior.

seeded baguette
seeded baguette
French bread


Easy baguette that rivals the breads in France
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Appetizer, Breakfast
Cuisine: French
Keyword: Baguette, French Bread




  • Using a scale, measure the flour and the salt into the mixing bowl for a stand mixer. Reset the scale and measure in the yeast, barley malt syrup and water, resetting the scale after each measurement.
  • In the stand mixer, using the paddle attachment, mix on low speed for 1 minute.
  • Stop the mixer and wait 5 minutes.
  • Switch to the dough hook. and mix on low for 1 minute.
  • Stop the mixer and wait 10 minutes.
  • Mix on low for 1 minute.
  • Stop the mixer and wait 10 minutes.
  • Mix on low for 1 minute.
  • Stop the mixer and wait 10 minutes.
  • Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
  • Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.


  • Remove the dough from the refrigerator. Cut in two pieces. Roll each into a ball, rolling and tucking the edges under to make the surface smooth. Pull the dough into two long cylinder shapes. Tuck the edges under to form a shape that is about a foot long. Place them on parchment paper on a baking sheet with rolled up towels under the parchment paper to keep them from spreading sideways.
  • Let the dough rise for about 2 hours or until it has doubled in size.
  • Preheat the oven at the highest setting, usually 500 degrees F.
  • Mix the egg white with an equal amount of water and paint the mixture over each loaf.
  • Sprinkle the seeds over the loaves until they are well coated.
  • Using a scissors or sharp knife, make a cut down the center of each loaf.
  • Shape a sheet of tinfoil to cover the bread, but not touch it. A disposable tinfoil pan works well for this.
  • Remove the rolled up towels, sprinkle about a Tablespoon of water over the top of the loaves. Quickly set the tinfoil over the top and place the sheet with the bread and tinfoil in the hot oven.
  • After 15 minutes, remove the tin foil. Continue baking for about 15 to 20 minutes until the bread is golden brown.
  • Remove the bread from the oven and cool on a rack. It's important to wait until the bread is cool before slicing.
Tried this recipe?Let us know how it was!

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