Bread With Black Seeds Recipes

RUSSIAN BLACK BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

EGYPTIAN BREAD - MAHLAB

Steps:

• In your mixing bowl, mix flour, salt , yeast and sugar if using, until well combined.
• Slowly add water until it forms a soft and smooth dough.
• Place in an oiled bowl and let it rise for an hour or until doubled in size.
• Divide the dough into 16 equal parts - more or less according to the size of the bread you need.
• Flatten the balls to a 2mm thickness, brush top with egg and milk mixture and sprinle black seeds on top.
• Let it rest for another 10-15 minutes, meanwhile pre-heat your oven to 400F.
• Place the bread into the oven and bake for 15 to 20 minutes until the bottom is lightly brown.
• If the top of the bread is not golden brown yet, you may want to open the broiler on low for about 2 to 3 minutes and watching carefully.
• Take the bread out and let it cool completely to room temerature.
• Bread will harden as it cools down.
• Enjoy!!

LIGHT RYE BREAD WITH CARAWAY SEEDS

Steps:

• In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Stir and cool.
• Dissolve yeast in lukewarm water.
• Add softened yeast and 3 cups rye flour to the milk mixture. Using the paddle attachment of your stand mixer, or by hand, beat thoroughly. Add the remaining rye flour and beat again until flour is thoroughly combined.
• Scrape dough out into a clean, greased bowl, cover, and let rise in warm place until doubled in bulk, about 1 hour, or follow this quick tip to cut the rise time.
• Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth. (Alternatively, the kneading can be done by hand on a well-floured surface.)
• Divide the dough in half and shape into 2 oblong or round loaves. Place loaves on parchment-lined or greased baking sheets. (Bread can also be placed in greased 9 x 5-inch loaf pans or 9-inch-round pans.)
• Cover and let rise in warm place until doubled in bulk, about 1 hour.
• Meanwhile, heat oven to 450 F. Brush the loaves with beaten egg white .
• Bake for 15 minutes.
• Reduce heat to 350 F and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 F.
• Remove from the oven and cool on wire racks.

EUROPEAN BLACK BREAD

Steps:

• Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, and then press Start.

BLACK SEED BREAD

Steps:

• Preheat oven to 200°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on both long sides. Coat with nonstick spray. Grind 1/2 cup flaxseed in spice mill to a fine powder. Whisk eggs, oil, and tahini in a large bowl to combine. Add ground flaxseed, black and white sesame seeds, poppy seeds, salt, and remaining 1/2 cup flaxseed and mix well. Let sit 30 minutes to let flax hydrate.
• Scrape batter into prepared pan and bake until top is firm to the touch (an instant-read thermometer inserted into the center should register 165°F), 1 1/2-2 hours. Transfer pan to a wire rack and let loaf cool in pan 5 minutes. Using parchment overhang, lift loaf out of pan and onto rack; remove parchment. Let loaf cool completely.
• Loaf can be made 5 days ahead. Wrap tightly and chill.