Seed Bread Recipes

MULTIGRAIN SEEDED BREAD

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.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

MIXED SEED BREAD

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.

FLAXSEED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a large saucepan, heat the milk, brown sugar, honey and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in ground and whole flaxseed until blended. Stir in enough remaining all-purpose flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into a loaf; place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Melt remaining butter; brush over bread. Cool.

GOOD SEED BREAD

Steps:

• Put ingredients in bread machine in order listed, and turn onto Dough setting. OR mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
• Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
• Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into your loaf. This makes a LARGE loaf, so if you want a smaller loaf, make a few rolls out of some of the dough. (I can get six rolls and a somewhat smaller loaf out of one recipe.).
• Combine about a half cup of seeds (use a nice variety) and oats in a wide dish.
• Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of the loaf into the seeds to coat well.
• Place the seed-coated loaf into your greased 8x4 (or slightly larger) loaf pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
• Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees.
• Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow.
• Remove from pan and cool completely before slicing.
• Freezes very well. (I slice it and freeze it.).

THREE-SEED BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

MOLASSES SEED BREAD

Steps:

• Dissolve yeast and sugar in warm water. Let sit until frothy ~10 minutes.
• Add oil, molasses, and whole wheat flour and mix until full incorporated.
• Slowly add all-purpose flour, 1/2 cup at a time, and salt. I usually use about 1.75 cups of the AP flour.
• Add in seeds.
• Knead in a mixer about 10 minutes, or longer if you're kneading by hand.
• Place into a greased bowl and let rise until double, about 1.5 hours.
• Deflate the dough and let rise again until double, about 50 minutes.
• Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
• Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
• Pinch seams together and place seam side down into a 8x4" loaf pan.
• Let rise about 30 minutes in loaf pan and preheat oven to 350.
• Bake about 35-40 minutes.