HEARTY MULTIGRAIN SEEDED BREAD
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Provided by prathermom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g
SEEDED WHOLE-GRAIN QUICK BREAD
Bake this healthy, seedy loaf on Sunday and you can enjoy it all week--if it doesn't disappear first. This quick bread recipe is the perfect vehicle for both sweet and savory toppings, so try it as avocado toast one day and with honey the next. Store it tightly wrapped, as all the seeds make it a little more apt to dry out than typical whole-wheat breads.
Provided by Stacy Fraser
Categories Healthy Quick Bread Recipes
Time 4h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
- Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
- Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 31.7 g, Cholesterol 57.3 mg, Fat 20.5 g, Fiber 5.1 g, Protein 10.5 g, SaturatedFat 3 g, Sodium 418.5 mg, Sugar 5.7 g
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
SEEDY BREAD
Make and share this Seedy Bread recipe from Food.com.
Provided by Geema
Categories Yeast Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place water and seeds in the bread machine basket.
- Add the flour.
- Make a well in the center and put the sugar and yeast in it.
- Sprinkle the salt around the edges of the basket so it isn't mixed with the yeast and sugar.
- Select a setting for 1 1/2 pound loaf.
- Try this recipe for making delicious bread sticks too.
- Just stop the machine at the end of kneading and shape the dough into thick long rolls, brushing with oil.
- Allow them to rise until double in size and bake at 375.
- for 25-30 minutes.
Nutrition Facts : Calories 1771.2, Fat 48, SaturatedFat 5.5, Sodium 2367.5, Carbohydrate 297.4, Fiber 58.2, Sugar 17.9, Protein 68.2
GOOD SEED BREAD
We got hooked on Dave's Killer Good Seed Bread when visiting the northwest. Since we can't get it where we live, I attempted to make my own. This version is not as heavy as Dave's, but it's GOOD! Hands-down the best home-made bread I've ever made. Hearty, yet light and delicious, this bread is FULL of goodness! Feel free to play around with the amounts and kinds of seeds and grains and post your ideas! Use whatever flours you want (whole wheat, white whole wheat, part rye, etc.) and whatever seeds you want. I have also read that making a chia seed paste (3 Tablespoons chia seeds soaked in 8 oz. water overnight) helps the bread stay moist longer. I'll try it next time and post the results. I freeze the sliced bread, so I don't have trouble with it drying out, but if you prefer to keep your bread in the pantry, it may be worth trying!
Provided by GinaStudySmart
Categories Breads
Time 3h30m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 18
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.).
SEEDED SOURDOUGH BREAD
With chia, poppy, and toasted sesame seeds, this bread smells delicious and is full of flavor. The crust is crackly and the crumb is soft and chewy. This seeded sourdough bread can be eaten any number of ways, but is particularly tasty in grilled cheese sandwiches, buttered and fried on a cast iron skillet.
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Toast the sesame seeds in a dry skillet on medium-low heat for 2-3 minutes or until golden brown.
- Combine all three kinds of seeds in a small bowl and add the 100g of water, allowing the seeds to soak up the water (especially the chia seeds) during the dough's autolyse stage.
- Mix the flour and water and cover the dough to autolyse for about 1 hour.
- Knead and pinch the salt and leaven into the dough. Mark the time, and cover and let the dough rest for about 30 minutes.
- Begin a series of 4-6 stretch and folds 20-30 minutes apart, covering between each stretch and fold, and adding in the watery seed mixture at the second stretch and fold.
- Let ferment until the dough is puffy and bubbly. From the marked time the leaven was added, this bulk ferment can be as little as 3-4 hours if your room temperature is over 80F or as long as 10-11 hours if your room temperature is under 70F. My dough fermented 5.5 hours at 77F.
- Scrape your fermented dough out onto a floured countertop. Press out the gases while you creating a rectangular shape with the dough, then fold the dough in thirds on the long side, and then in half to make a tall square shape.
- Cover with plastic and let the dough rest for 15 minutes.
- Prep your counter with extra chia, sesame, and poppy seeds in a circle if you're making a boule and an oval if you're making a batard. Also, prep your banneton with flour as well.
- If you're using a tea towel to line a bowl or basket, you have the option of laying it flat on your counter, flouring it and then coating it in seeds.
- Shape your dough into a boule or batard by knitting the sides together, and then rolling and pressing the top into the middle several times until the dough is completely flipped over. OR Flip your dough over, and tuck in the sides while rotating it in a circle.
- Let the dough rest a few minutes to close the seams on the underside, then dampen the top of the loaf with a wet hand or by spraying it. Use your dough scraper to lift your boule/batard off the counter and flip it onto the layer of prepped seeds, rolling it a bit to capture as many as possible.
- Transfer the dough to your floured basket. Cover and proof until it has expanded and does not rebound as readily when poked. This could be as little as 45 minutes at room temperatures and as long as 10 hours in the refrigerator. My dough proofed for 2.75 hours in the refrigerator.
- 30 minutes before your proofing stage is over, preheat your oven to 500F (or the recommended temp for your baking vessel) with the baking vessel inside.
- Bake at 500F for 30 minutes, lid on
- Bake at 450F for 10 minutes, lid off
- Or until the internal temperature of the bread is about 205F.
More about "seedy bread recipes"
SEEDY BREAD | HEALTHY WHOLEGRAIN BREAD RECIPE - AMY …
From thefewellhomestead.com
Estimated Reading Time 5 mins
- In a small bowl, combine pumpkin seeds, sunflower seeds, flax seeds, steel cut oats, buckwheat groats, and quinoa with 1/2 cup water. Do this at least 1 hour before you start mixing your dough.
- After the seeds have soaked, in a large bowl combine the remaining 2 cups of water with the active dry yeast. Allow to set for 5 minutes to activate.
- Next, add the remaining ingredients (flours, honey, and salt), and the soaked seeds, to the warm water and yeast mixture. Combine well.
VEGAN SEEDED MULTIGRAIN BREAD | ELEPHANTASTIC VEGAN
From elephantasticvegan.com
EASY DUTCH OVEN BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SEEDY IRISH BROWN BREAD - SHECOOKS.DESIGN
From shecooksdesign.com
SEEDED SOURDOUGH | THE PERFECT LOAF
From theperfectloaf.com
BEST HEALTHY SOFT SEEDY SANDWICH BREAD - AMBITIOUS …
From ambitiouskitchen.com
RECIPE: SEEDY BREAD | STUFF.CO.NZ
From stuff.co.nz
SEEDY SPELT NO KNEAD BREAD | ACCIDENTAL ARTISAN
From accidentalartisan.ca
EASY SEEDED SOURDOUGH BREAD RECIPE • HEARTBEET KITCHEN
From heartbeetkitchen.com
GRAIN-FREE SEED BREAD RECIPE | GOOP
From goop.com
7 BREAKFAST BREAD RECIPES PACKED WITH FIBER AND PROTEIN
From wellandgood.com
LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GERMAN SEED BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEALTHY MULTIGRAIN SEED BREAD RECIPE - REFORMATION ACRES
From reformationacres.com
KETO HOMEMADE SOFT SEED BREAD - RECIPE - DIET DOCTOR
From dietdoctor.com
QUICK AND EASY SEEDED NO YEAST BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
COUNTRY SEED BREAD | CANADIAN LIVING
From canadianliving.com
SEEDY BREAD - FOR GOOD MEASURE LOW-CARB DIABETIC RECIPES
From forgoodmeasure.com
FAST NO KNEAD MULTI-SEED BREAD RECIPE | EL MUNDO EATS
From elmundoeats.com
HOMEMADE SEEDY BREAD — MAPLE ALPS
From maplealps.com
BREAD MACHINE SEED BREAD (EASY & HEALTHY) LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SEEDED WHOLE GRAIN BREAKFAST BREAD - HALF BAKED HARVEST
From halfbakedharvest.com
NO-KNEAD 4 SEED DUTCH OVEN BREAD - NOURISH AND FETE
From nourish-and-fete.com
55 SAVORY BREAD RECIPES TO ENJOY WITH DINNER | TASTE OF HOME
From tasteofhome.com
SEEDED MULTIGRAIN SOURDOUGH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
27 KETO SEED BREAD RECIPES THAT SHOW HOW KETO BREAD CAN TASTE …
From foodfornet.com
SEEDY RUSTIC BREAD | DAVE BAKES
From davebakes.com
SUPER SEEDED BREAD RECIPE - LOVEFOOD.COM
From lovefood.com
SEEDED SANDWICH BREAD, SOFT WHOLE GRAIN BREAD - BAKER BETTIE
From bakerbettie.com
FIVE SEED NO-KNEAD BREAD - KITCHN
From thekitchn.com
SEED BREAD - BREAD MACHINE BREAD
From breadexperience.com
NO KNEAD SEED BREAD - NADIA LIM
From nadialim.com
LOW CARB SEEDY BREAD RECIPE | PALEO, GF, DF - T1D LIVING
From t1dliving.com
SEEDY BREAD | ALLYSON GOFTON
From allysongofton.co.nz
6,951 EASY AND TASTY SEED BREAD RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
SEEDED NO-KNEAD BREAD - STEP BY STEP PHOTOS - BUDGET BYTES
From budgetbytes.com
SEED BREAD - FRESHLY BAKED AT HOME WITH LOVE
From thesouthafrican.com
DAVE’S KILLER BREAD RECIPE: A BAKER’S GUIDE TO MAKING AT HOME
From betterbakerclub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #breads #bread-machine #vegan #vegetarian #dietary #yeast #equipment #small-appliance #number-of-servings
You'll also love
Related Search