1. For the dough: In a large bowl or the pan of your bread machine set on the Dough cycle, combine all the ingredients except the artisan bread topping. Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed. Knead in ¼ cup of the artisan bread topping.

  2. Place the dough in a lightly greased bowl, cover and let it rise until puffy, 1 to 1 ½ hours.

  3. To shape: Deflate the dough and divide it in half; roll each half into a 12” rope. Roll one of the ropes in the remaining seeds. 

  4. Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end.

  5. Transfer the dough to a greased tea loaf pan. Cover and let rise until the bread domes 1” above the edge of the pan, about 1 hour. Toward the end of the rising time, preheat your oven to 375°F.

  6. When the dough has risen, uncover the loaf and bake for 32 to 36 minutes, or until a digital thermometer inserted in the center registers 190°F.

  7. Remove from the oven and place on a rack for 5 minutes; after 5 minutes tilt out of the pan and return to the rack to finish cooling completely.

Tips from our Bakers

  • With so much molasses in this recipe, the ascorbic acid will help the dough rise.
  • If you don't have Artisan Bread Topping, use a combination of 2 tablespoons each sesame, sunflower, and flax or poppy seeds.