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Activate the Yeast: In a small bowl, combine warm water (about 110°F) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5–10 minutes, until the yeast becomes frothy.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix together until the dough starts to come together.
Add the Seeds: Stir in the mixed seeds and continue kneading the dough. If the dough is too sticky, add a little more flour, 1 tablespoon at a time, until the dough is smooth and elastic.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
Shape the Dough: After the dough has risen, punch it down to release the air. Shape it into a loaf or divide it into smaller rolls.
Second Rise: Place the dough on a baking sheet or in a loaf pan. Cover and let it rise for another 30-45 minutes, or until puffed up.
Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C).
Bake: Bake the bread for 25–30 minutes for rolls or 35–40 minutes for a loaf, until golden brown and hollow sounding when tapped on the bottom.
Cool: Let the bread cool on a wire rack before slicing.
Serving and Storage Tips:
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