Bread with seeds: ingredients, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is known that bread has been used as food since ancient times. This product combines all the cuisines of the peoples of the world. In each of the culinary traditions, all kinds of additives are introduced into it for a change, which creates unusually delicious baking options. In Italy, bread products are enriched with olives and basil, in the B altics with cumin, and in Mexico with corn. Among the dishes that the Slavs try to diversify their diet with, a large place is occupied by bread with seeds. In this article, we will present some interesting ways to prepare this pastry.

Bread with seeds: about the variety of recipes

For the preparation of this delicacy, any seeds common in the region are used: sunflower, linseed, sesame, pumpkin. The product is baked, as a rule, using a mixture of several different types of flour, most often wheat, rye, buckwheat or any other to taste.

Rye bread with seeds is preferredthose who care about their he alth, because its composition is rich in useful substances. The black product is used to make toast, Italian bruschetta, as well as other dishes. Bread with pumpkin seeds is used in baby food, as it ensures that the young body quickly absorbs many useful components from other dishes.

About product features

The recipe for bread with seeds usually involves the use of sourdough or dough. Milk and eggs are rarely put into such a dough, so it turns out not to be particularly airy, but this is not the main thing in this pastry. The main thing in it is the unusual taste and aroma of baked rolls. The calorie content of bread with seeds is mainly 302 kcal per 100 g of finished product weight. This figure is quite high, but it is important to remember that it varies slightly depending on the types of flour used.

The composition of bread with seeds is rich in a variety of vitamins necessary for the body (H, A, E, PP, B-complex vitamins), minerals and trace elements (choline, beta-carotene, potassium, vanadium, boron, manganese, calcium, iron, fluorine, iodine, molybdenum and many others).

Rye bread with seeds: a classic recipe

This recipe is easy to make at home. They act like this:

1. First, the dough is prepared: 3 tbsp. l. milk (warmed), 2 tsp. yeast (dry), 1 tbsp. l. sugar and 100 g flour (wheat). The mixture is then left to rise in a warm place.
2. To create a dough, sift 350 g of flour (wheat) together with rye (150 g), add s alt (1.5 tsp) and peeled sunflower seeds (3 tbsp), heated water (2 cups) and sunflower oil (2 tbsp.) The ingredients are thoroughly mixed and combined with the finished dough. Now you can start kneading the dough.
3. The kneaded dough is left to rise for an hour. Then it is laid out on a work surface sprinkled with flour, punched down several times, lightly sprinkled with water and sprinkled with seeds on top.
4. The loaf blank is placed in a mold and sent to the oven, where you must first install a container of water. The bread is baked for 40 minutes.

Wheat-rye bread with different seeds

This completely unique bread with different seeds (sunflower, pumpkin and flax) is characterized by the presence of a porous, elastic, slightly moist crumb, as well as a firm crispy crust. This delicacy looks so appetizing and smells so wonderful that you want to eat it right away and more. According to reviews, gourmets especially like the fact that it has a lot of sunflower and pumpkin seeds, to which quite a bit of flax seed is added. Connoisseurs prefer this wonderful product to delicious buns or croissants for coffee. In addition to the great taste, homemade rye-wheat bread, rich in fiber, proteins, microelements, he althy fats, vitamins, is valuable because it is a 100% natural product, without a single dye or preservative, without any harmful substances. Thisexperts call bread the best that can be offered to children. It is also important that this product is very easy to prepare.

Ingredients

To make this delicious and he althy bread you will need:

• coarse flour (unbleached) - 3 cups;
• rye flour - 1 cup;
• fast acting yeast - 0.5 tsp;
• liquid honey - 2 tbsp. l.;
• s alt - 1 tsp;
• warm water - 2 cups;
• pumpkin seeds - 0.5 cup;
• sunflower seeds - 0.5 cup;
• flaxseeds - 1 tbsp. l.;
• milk (for lubrication) - 1 tbsp. l.;
• mixture of seeds and nuts (for sprinkling) - 2 tbsp. spoons.

Step cooking

They work like this:

1. The whole composition of dry ingredients is put into a capacious wide bowl: flour (both types), yeast, s alt and seeds. Add honey, and then, gradually stirring, pour in warm water. Stir by hand. Mix until the dough comes together.
2. Next, cover the bowl with a clean cloth and leave it in a warm corner of the kitchen for 3 hours. During this time, the dough should rise and double in volume.
3. After 3 hours, press the risen dough several times with your hands (to eliminate air bubbles), then cover the bowl again and leave the dough for another hour.
4. Then prepare the shape (round or rectangular). Grease the mold with oil, and then lightly sprinkle with flour so that the finished product comes out of the tray easily.
5. Spread the dough into a mold. The top is smeared with milk (using a brush) and sprinkled with a mixture of seeds and nuts. Cover and leave for another half hour.
6. Meanwhile preheat the oven to 180 degrees. Place the tray in it for 40 minutes.
7. The finished loaf is cooled in the form for 10-15 minutes, then spread on a wire rack and cooled.

Wheat-rye delicacy can be stored in a bread box for several days. You can even freeze it, and serve it after 2 months by heating it in the oven. This delicacy is served with first courses, coffee or tea.

Bread with sunflower and pumpkin seeds (simple recipe)

Ingredients:

• 15 grams of yeast (fresh); sugar -1 tbsp. l.;
• warm water - 1 cup;
• flour - 3 cups (0.5 kg);
• vegetable oil - 1.5 tbsp. l.
• s alt (a pinch);
• seeds (sunflower and pumpkin) - little by little.

Technology description

They work like this:

1. The dough according to this recipe is prepared without margarine, eggs and butter. Baking from it turns out surprisingly airy and fluffy. Pound the yeast with sugar, dilute it with warm water, s alt and add flour (a little), stir to make the dough thin and without lumps, and put in a water bath (warm).
2. After 15 minutes, add the remaining flour, vegetable oil, knead the dough, pour seeds into it and form bread of any shape: rectangular, round, oblong.
3. The workpiece is placed in a mold lubricated with oil (vegetable), includeoven. While the oven is heating, a bread pan is placed next to it so that it is somewhere nearby so that it fits.
4. Put the bread pan into the preheated oven. Baking lasts about half an hour at t at 40 ° C.

Readiness is checked with a wooden stick (you can carefully look into the oven from time to time after 20-25 minutes after the start of the process). In order for the top to brown properly, its surface can be smeared with tea (sweet) or yolk, and at the end of baking, increase the fire.

Rye bread with pumpkin seeds (bio sourdough recipe)

For baking bread with pumpkin seeds in the oven at home use:

• rye flour (from whole grains) - 750 g;
• dry yeast - 2 packets;
• bio-sourdough (grain) - 100 g;
• s alt and cumin (1 tbsp each);
• liquid honey - 2 tsp;
• warm water - 600 ml;
• peeled seeds (pumpkin) - 100 g.

Cooking

How to make sourdough bread with this recipe? They act like this:

1. Flour is poured into a capacious container designed for kneading dough. Leaven and yeast are added to it, everything is thoroughly mixed.
2. Then honey, s alt, water with cumin are added to the mixture. The ingredients are mixed with a mixer for 5 minutes. Initially, use the minimum speed, gradually increase it. The end result should be a smooth dough. Then seeds are mixed into it.
3. The prepared dough is covered and put in heat, where it should ripen for about half an hour. It is then sprinkled with flour, lightly kneaded on a flat surface and formed into a long oval loaf.
4. The raw bread is spread on a greased baking sheet, covered and again sent to a warm place, where it should again rise for half an hour.
5. Then the dough is smeared with water and sent to the oven, heated to 200 degrees. After 40 minutes, the temperature is raised to 250 degrees and baking continues for another ten minutes. The finished product is smeared with water (warm) and left to cool in a hot oven.

Using a bread maker

We invite you to familiarize yourself with the recipe for a multi-grain product, which is distinguished by its increased usefulness and rich taste. Delicious homemade bread with seeds in a bread machine is quite easy to prepare. Ingredients:

• sugar - 2 tbsp. l.;
• s alt - 2 tsp;
• homemade yogurt - 1 tbsp. l.;
• mayonnaise - 1 tbsp;
• olive oil - 2 tbsp. l.;
• corn flakes - 5 tbsp. l.;
• multi-grain cereal - 5 tbsp. l.;
• water - 1 cup;
• milk - 90 ml;
• dry yeast - 2 tsp;
• flour - 3 cups;
• sunflower seeds - 2 tbsp. l.

Baking multi-grain bread

Multi-grain flakes typically contain rice, wheat, barley, oatmeal, corn and rye, thanks to which the future productIt is provided with a mass of substances useful for he alth. How to cook bread? To prepare multi-grain bread, you need to fill the form of the bread machine first with water, then with other ingredients: sugar and s alt, milk, corn and multi-grain flakes, olive oil, mayonnaise and yogurt. Pour flour and yeast on top, and place the form in the bread machine. The mode of bran bread weighing 750 g is selected. Before the last kneading, which the bread machine signal should notify, 1 tbsp is added to the form. l. seeds. Upon completion, the product is sprinkled on top with another portion of seeds (similar). The finished product must be completely cool before serving.

Cooking bread in a slow cooker (rye, with seeds, nuts and dried fruits)

This sweet bread with dried apricots, prunes, nuts and seeds is the best substitute for high-calorie pies and muffins. A slice of this pastry with tea can be considered a dessert, it is not only tasty, but also he althy. For cooking use:

• rye flour - 350 grams;
• white flour - 350 grams;
• sugar - 2 tbsp. l.;
• water - 300 ml;
• yeast (dry) - 2 tsp;
• 1 tsp s alt;
• 2 tbsp. l. sunflower oil
• 2 tsp m alt
• 70 grams of prunes;
• dried apricots - 70 grams;
• raisins - 50 grams;
• nuts (crushed walnuts) - one third of a glass;
• nuts (pine nuts) - 2 tsp;
• sunflower seeds - one third of a glass.

Description of cooking method

This sweet is bakedbread like this:

1. Mix vegetable oil with warm water (t=40 °C), s alt and sugar. Then the flour is sifted and combined with the liquid.
2. Add m alt and yeast, pine nuts and walnuts, raisins and sunflower seeds.
3. Dried fruits are cut into pieces and also put into the dough. Next, the dough is kneaded and put in heat for 1 hour. The dough may be suitable in the form of a slow cooker, which must first be greased.
4. At the end of the proofing, the bread begins to bake. To do this, use the "Bread" or Baking programs. The temperature level should be between 180 and 200 °C. The process takes about one hour. Then it is turned over and the crust is baked for about 15 more minutes.

Bon appetit!