SWEDISH CRISPBREAD (RYE SEED CRACKERS)
Steps:
- Preheat the oven to 400F/200C. Measure two pieces of parchment, or get a silicone mat and a similar-sized piece of parchment ready to fit a baking sheet/tray around 10x15in (25x38cm).
- Place the flour, salt and baking powder in a bowl and mix them together. Add the oats and seeds (pumpkin seeds, sesame seeds, flaxseeds) and mix so evenly distributed.
- Add the oil and water and combine until smooth. Take care not to overmix, you want it just combined. It should feel slightly stiff but still spreadable (add slightly more water if too stiff).
- Turn the mixture out onto the silicone mat or one piece of parchment and press the dough out to flatten a little. Top with the other piece of parchment and then roll out with a rolling pin to be around the same size as the piece of parchment. If it spreads beyond the area, you can trim a bit off and stick it to an area that has not spread as much. Then re-cover and roll over gently to help it join.
- Remove the top layer of parchment and carefully transfer the silicone mat/parchment to the baking sheet/tray. Score the top of the dough to make squares or rectangles of the size you want the crackers to be - I got around 24.
- Place the baking sheet/tray in the oven and bake for around 20 minutes until the top if dry and firm and the edges are just starting to become darker.
- Leave the crackers to cool a minute or two then cut along the score lines to break into crackers.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
MIXED SEED BREAD
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
Provided by Good Food team
Categories Afternoon tea, Buffet, Side dish, Snack, Breads
Time 3h55m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
- Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 315 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
MIXED SEED CRISP BREAD
This Indian-type flat bread comes from the Chicago Tribune's 'Fast Food" column....it's quick and easy, like most of my favorite recipes!
Provided by Hey Jude
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°.
- Spread each tortilla with 1 teaspoon butter.
- Combine pepper, sesame seeds, poppy seeds, caraway seeds and salt in a small bowl; sprinkle evenly over tortillas.
- Place tortillas on a baking sheet; bake until crisp, about 4-5 minutes.
- Sprinkle with cilantro and serve hot.
MIXED SEED BREAD
Make and share this Mixed Seed Bread recipe from Food.com.
Provided by English_Rose
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Place the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl .
- Add the black treacle and water and bind together.
- Place on a flat surface and gently knead the dough for seven minutes before placing it back in the bowl to rest for two hours.
- Tip the dough onto a floured work surface and shape into ball.
- Roll the dough in the sesame seeds and place on a greased baking tray to rise for a further hour.
- Set the oven to 220C/gas 8 and bake for 30 minutes. Cool on a wire rack.
Nutrition Facts : Calories 2514.1, Fat 65, SaturatedFat 8.1, Sodium 3992.6, Carbohydrate 436.9, Fiber 81.8, Sugar 8.8, Protein 87
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